Biotechnologie et Génétique Ingénierie
Plante Génétique Ingénierie Series Vol 5: Improvement de Vegetables
Description
Le consumption de vegetables en human diet is en creasing. Vegetables are rich et comparatively cheaper source de minerals, vitamins et antioxidants. Le production de vegetables, en general, is inadequate to meet le growing demands de le ever-increasing population. Though conventional breeding has played a significant role en development high yielding hybrid cultivars de different vegetable crops, a quantum jump en le improvement de productivity et nutritional quality de these crops have been realized by adopting le recent methods et techniques de plant molecular biology et biotechnology. This book decribes le knowledge de molecular markers to identify le gene de interest en vegetable crops. This volume contains chapters sur qualitative et quantitative improvement de tomato, cauliflower, garlic, chilli, brinjal, cucumber, pea, lettuce, chicory et spinach etc. Each chapter has been prepared by experts.
Table des matières
Biotechnological Approchees en Vegetable Cultures: Un Overview; Transgenic Tomato In vitro Regeneration et Transformation de le Leafy Vegetables Lettuce, Chicory et Spinach; Transgenic Cauliflower Plante; Génétique Transformation en Two Important Vegetable Cultures: Hot Chili (Capsicum annuum L.) et Eggplant (Solanum melongena L.); Advances Towards le Production de Transgenic Garlic Plantees; Transgenic Cucumber Plante; In vitro Culture et Génétiques Transformation de Pea Nutritional Improvement en Vegetable Cultures Using Biotechnologie Approchees; Author Index; Subject Index.