BookAsif M. Iqbal Qureshi, Zahoor Ahmad Dar, Shabir Hussain Wani, editors.
Summary: Development of superior crops that have consistent performance in quality and in quantity has not received the same emphasis in the field of genetics and breeding as merited. Specialty trait requires special focus to propagate. Yet basic germplasm and breeding methodologies optimized to improve crops are often applied in the development of improved specialty types. However, because of the standards required for specialty traits, methods of development and improvement are usually more complex than those for common commodity crops. The same standards of performance are desired, but the genetics of the specialty traits often impose breeding criteria distinct from those of non-specialty possessing crops. Specifically, quality improvement programs have unique characteristics that require careful handling and monitoring during their development for specific needs. Adding value either via alternative products from the large volumes of grain produced or development of specialty types is of interest to producers and processors. This work assimilates the most topical results about quality improvement with contemporary plant breeding approaches. The objective of this book is to provide a summary of the germplasm, methods of development, and specific problems involved for quality breeding. In total, fourteen chapters, written by leading scientists involved in crop improvement research, provide comprehensive coverage of the major factors impacting specialty crop improvement.
Contents:
Intro; Foreword; Preface; Contents; Contributors; About the Editors;
Chapter 1: Genomic Interventions for Biofortification of Food Crops; 1.1 Introduction; 1.2 Genetic Variation for Various Micronutrients in Crop Plants; 1.3 The Genetic Structure of Mineral/Nutrient Content in Crop Plants; 1.3.1 Discovery of QTL Controlling Micronutrient Content in Crops; 1.3.2 Association Genetics to Discern Genomic Regions Linked with Mineral Traits; 1.4 Functional Genomics and Grain Micronutrients Accumulation in Crops; 1.5 Transgenic Interventions for Enriching Grain Nutrient Content 1.6 High-Throughput Ionome Profiling and Biofortification Breeding1.7 Whole-Genome Predictions for Improving Elemental Concentrations of Crops; 1.8 Conclusion and Perspectives; References;
Chapter 2: Marker-Assisted Breeding for Improving the Cooking and Eating Quality of Rice; 2.1 Introduction; 2.2 Cooking and Eating Properties of Rice; 2.2.1 Apparent Amylose Content; 2.2.2 Genetics of Apparent Amylose Content; 2.2.3 Gelatinization Temperature; 2.2.4 Genetics of Gelatinization Temperature; 2.2.5 Gel Consistency; 2.2.6 Genetics of Gel Consistency; 2.2.7 Paste Viscosity Parameters 2.2.8 Genetics of Paste Viscosity Parameters; 2.2.9 Aroma; 2.2.10 Inheritance of Aroma; 2.3 DNA Markers Used for Predicting Cooking and Eating Quality in Rice; 2.3.1 Molecular Markers for AAC, RVA and GC; 2.3.2 DNA Markers for GT; 2.3.3 DNA Markers for Aroma in Rice; 2.4 Application of Molecular Markers for Rice Breeding in the Last Two Decades; 2.4.1 Examples of Marker-Assisted Breeding for Cooking and Eating Quality in Rice; 2.4.2 Modern Markers Technologies for Breeding for Rice Grain Quality and Other Traits; 2.5 Conclusions; References 3.6.1 Variation in Mineral Content Among Potato Cultivars and in Germplasm Collections3.6.2 Genetic Biofortification of Iron and Zinc; 3.6.3 Agronomic Biofortification of Zinc; 3.6.4 Significance of Calcium; 3.7 Vitamin Biofortification; 3.7.1 Vitamins B9 (Folate) and B1 (Thiamin); 3.7.2 Vitamins C (Ascorbic Acid), B3 (Niacin), B5 (Pantothenic Acid) and B6 (Pyridoxine); 3.8 Phenolic Acids, Anthocyanins and Carotenoids; 3.8.1 Anthocyanins; 3.8.2 Carotenoids; 3.8.3 Genetic Engineering of Carotenoids; References
Chapter 3: Improving the Nutritional Value of Potatoes by Conventional Breeding and Genetic Modification3.1 Introduction; 3.2 Evolution of Modern Potatoes and Breeding Methods; 3.2.1 Domestication in South America; 3.2.2 South America to the World; 3.2.3 Conventional Breeding Methods; 3.2.4 Genetic Modification Methods; 3.3 Problems Ancient and Modern; 3.3.1 Domestication and Glycoalkaloids; 3.3.2 Frying and Acrylamide; 3.4 Resistant Starch and Glycaemic Index; 3.5 Protein Content and Amino Acid Balance; 3.6 Mineral Biofortification