Genetic enhancement in major food legumes : advances in major food legumes / Kul Bhushan Saxena, Rachit K. Saxena, Rajeev K. Varshney, editors.
Saxena, Kul Bhushan.; Saxena, Rachit K.; Varshney, R. K. (Rajeev K.), 1973-
2021
SB317.L43
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Title Genetic enhancement in major food legumes : advances in major food legumes / Kul Bhushan Saxena, Rachit K. Saxena, Rajeev K. Varshney, editors.
ISBN 9783030645007 (electronic bk.)
3030645002 (electronic bk.)
3030644995
9783030644994
DOI https://doi.org/10.1007/978-3-030-64500-7
Publication Details Cham, Switzerland : Springer, 2021.
Language English
Description 1 online resource
Item Number 10.1007/978-3-030-64500-7 doi
Call Number SB317.L43
Dewey Decimal Classification 633.3/04233
Summary The protein molecule is the basic building block of every living entity. Its deficiency leads to restricted growth and development of individuals. Globally, such malnutrition is on the rise due to various reasons such as rapid population growth, stagnation of productivity, and ever-rising costs. Millions of people, especially in developing and under-developed countries, suffer from protein malnutrition and the only possible solution is to encourage farmers to grow high-protein food legume crops in their fields for domestic consumption. This, however, could be possible if farmers are provided with new cultivars with high yield, and resistance to major insects, diseases, and key abiotic stresses. The major food legume crops are chickpea, cowpea, common bean, groundnut, lentil, pigeonpea, and soybean. Predominantly, the legume crops are grown under a subsistence level and, therefore, in comparison to cereals and horticultural crops their productivity is low and highly variable. The crop breeders around the globe are engaged in breeding suitable cultivars for harsh and changing environments but success has been limited and not up to needs. With the recent development of new technologies in plant sciences, efforts are being made to help under-privileged farmers through breeding new cultivars which will produce more protein per unit of land area. In this book, the contributors analyze the constraints, review new technologies, and propose a future course of crop breeding programs in seven cold and warm season legume crops.
Note Includes index.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed October 13, 2021).
Added Author Saxena, Kul Bhushan.
Saxena, Rachit K.
Varshney, R. K. (Rajeev K.), 1973-
Available in Other Form Genetic enhancement in major food legumes.
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Intro
Foreword
Preface
Contents
Contributors
Chapter 1: Genetic Enhancement in Major Food Legumes: An Overview
1.1 Overview on Genetic Enhancement in Food Legumes
References
Chapter 2: Trends in Legume Production and Future Outlook
2.1 Introduction
2.2 Global Status of Legumes
2.2.1 Global Annual Growth Rates
2.3 Region-Wise Crop Performance and Future Outlook
2.3.1 Common Bean
2.3.2 Chickpea
2.3.3 Cowpea
2.3.4 Groundnut
2.3.5 Lentil
2.3.6 Pigeonpea
2.3.7 Soybean
References
Chapter 3: Genomics: Shaping Legume Improvement

3.1 Introduction
3.2 Available Genomics Resources for Grain Legume Improvement
3.2.1 Next-Generation Mapping Resources
3.2.2 DNA Marker Technologies: Toward High-Density Assays
3.2.3 Genome-Wide Gene Expression Profiles
3.2.4 High-Density Linkage Mapping
3.2.5 Molecular Mapping for Elucidating Trait Architectures in Legumes
3.2.5.1 Bi-Parental QTL Mapping in Legumes
Abiotic Stresses
Biotic Stresses
Quality Traits
Seed and Seed Yield-Related Traits
3.2.6 Genome-Wide Association Mapping
3.2.7 Whole-Genome Sequencing

3.2.8 Fast-Track Product Delivery Using Marker-Assisted Selection (MAS)
3.3 Genomic Selection
3.4 Speed Breeding
3.5 Cytoplasmic Male Sterility: A System to Understand Nuclear-Cytoplasmic Crosstalk and Hybrid Development
3.6 Conclusion and Perspectives
References
Chapter 4: Genetic Engineering of Grain Legumes: Their Potential for Sustainable Agriculture and Food and Nutritional Security
4.1 Importance of Grain Legumes
4.2 Constraints to Legume Production
4.2.1 Abiotic Stresses
4.2.2 Biotic Stresses
4.2.3 Nutritional Benefits and Scope for Improvement

4.3 Application of Modern Biotechnological Tools for Legume Improvement
4.4 Soybean (Glycine max)
4.4.1 Genetic Transformation of Soybean
4.4.2 Herbicide-Tolerant Soybean
4.4.3 Pod Borer-Resistant Soybean
4.4.4 Impact of GE Soybean on Profitability and Sustainability
4.5 Common Bean (Phaseolus vulgaris)
4.5.1 Genetic Transformation of Beans
4.5.2 GE Bean Resistant to Golden Mosaic Virus
4.5.3 Herbicide and Drought Tolerance in Beans
4.6 Cowpea (Vigna unguiculata)
4.6.1 Genetic Transformation of Cowpea
4.6.2 Transgenic Cowpea Resistant to Maruca Pod Borer

4.6.3 Transgenic Cowpea Resistant to Bruchids
4.6.4 Herbicide-Tolerant Cowpea
4.7 Chickpea (Cicer arietinum)
4.7.1 Genetic Transformation of Chickpea
4.7.2 Bruchid-Resistant Chickpea
4.7.3 Transgenic Chickpea Resistant to Pod Borers
4.7.4 Aphid-Resistant Chickpea
4.7.5 Transgenic Chickpea Tolerant to Abiotic Stresses
4.8 Pea (Pisum sativum)
4.8.1 Genetic Transformation for Pea Weevil Resistance
4.8.2 Viral Disease-Resistant Pea
4.8.3 Improvement of the Nutritional Value of Pea
4.9 Lentil (Lens culinaris)
4.9.1 Genetic Improvement of Lentil

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