| 書目名稱 | Genetic Enhancement in Major Food Legumes | | 副標(biāo)題 | Advances in Major Fo | | 編輯 | Kul Bhushan Saxena,Rachit K. Saxena,Rajeev K. Vars | | 視頻video | http://file.papertrans.cn/383/382529/382529.mp4 | | 概述 | First book on genetic enhancement of major food legumes.Written by world-leading scholars with current methods and procedures.Richly illustrated and fully referenced for further reading | | 圖書封面 |  | | 描述 | .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 technolog | | 出版日期 | Book 2021 | | 關(guān)鍵詞 | Legumes; Genetic enhancement; Genomics; Digital agriculture; Traits; Germplasm | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-030-64500-7 | | isbn_softcover | 978-3-030-64502-1 | | isbn_ebook | 978-3-030-64500-7 | | copyright | Springer Nature Switzerland AG 2021 |
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