Applications of Fast Breeding Technologies in Crop Improvement and Functional Genomics Study
Applications of Fast Breeding Technologies in Crop Improvement and Functional Genomics Study

Author: Xingguo Ye

Publisher: Frontiers Media SA

Published: 2024-07-30

Total Pages: 234

ISBN-13: 2832552404

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During the latest ten years, fast breeding technologies have been effectively applied in crop trait modification, gene mapping, and functional genomics study, which include haploid induction based on inducer lines, genome editing mediated by CRISPR/Cas9, and molecular selection based on special markers. By using CRISPR/Cas9, many crop traits such as disease resistance, good quality, early maturity, high grain weight, male sterile, and pre-harvest sprouting tolerance have been modified in a few generations. Particularly, new haploid inducer lines have been created in maize, rice, Arabidopsis, wheat, alfalfa, foxtail millet, tomato, and Brassica oleracea by editing MTL (PLA1/NLD), DMP, and PLD3 genes via CRISPR/Cas9 for largely producing haploid grains directly. Additionally, new types of molecular markers have been developed and used to trace agronomically important traits for easily screening and locating gene position on chromosomes for gene cloning, except for generally employed makers like SSR, SNP, and EST.

Bread-making quality of wheat
Bread-making quality of wheat

Author: Bob Belderok

Publisher: Springer Science & Business Media

Published: 2013-04-17

Total Pages: 432

ISBN-13: 9401709505

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Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times for its supply of valuable proteins. This combination of carbohydrates and proteins gives wheat its unique properties for making breads of different kinds of tastes. During the course of history, the quality of wheat has improved stead ily, undoubtedly for a long time by accident, and for reasons little under stood. Over the last 150 years our knowledge has increased on farming and crop husbandry, on bringing about improvements through goal-oriented plant breeding, and on milling and baking technology, leading to the standards that we enjoy today. This process will certainly continue as our knowledge of the genetic reservoir of wheat species increases. The European Cereal Atlas Foundation (ECAF) maintains the aim of in creasing and disseminating knowledge about cereal crops. Within that scope ECAF has decided to publish a book on the history of bread wheat in Europe, the development of associated bread-making technology, and the breeding of bread wheats during the twentieth century. As ECAF is a Dutch foundation, its Board is particularly pleased to have found three Dutch scientists willing to contribute to this volume. Two of them have served wheat science in the Netherlands for their entire scientific careers, spanning a period starting around 1955 and lasting for several decades of very productive wheat science development.