Genetic and Genomic Resources of Grain Legume Improvement

1st Edition

Print ISBN: 9780128103234
eBook ISBN: 9780123984944
Imprint: Elsevier
Published Date: 25th July 2013
Page Count: 322
140.00 + applicable tax
85.00 + applicable tax
106.00 + applicable tax
150.86 + applicable tax
Compatible Not compatible
VitalSource PC, Mac, iPhone & iPad Amazon Kindle eReader
ePub & PDF Apple & PC desktop. Mobile devices (Apple & Android) Amazon Kindle eReader
Mobi Amazon Kindle eReader Anything else

Institutional Access


Grain legumes, including common-bean, chickpea, pigeonpea, pea, cowpea, lentil and others, form important constituents of global diets, both vegetarian and non-vegetarian. Despite this significant role, global production has increased only marginally in the past 50 years. The slow production growth, along with a rising human population and improved buying capacity has substantially reduced the per capita availability of food legumes. Changes in environmental climate have also had significant impact on production, creating a need to identify stable donors among genetic resources for environmentally robust genes and designing crops resilient to climate change.

Genetic and Genomic Resources of Grain Legume Improvement is the first book to bring together the latest resources in plant genetics and genomics to facilitate the identification of specific germplasm, trait mapping and allele mining to more effectively develop biotic and abiotic-stress-resistant grains. This book will be an invaluable resource for researchers, crop biologists and students working with crop development.

Key Features

  • Explores origin, distribution and diversity of grain legumes
  • Presents information on germplasm collection, evaluation and maintenance
  • Offers insight into pre-breeding/germplasm enhancement efforts
  • Integrates genomic and genetic resources in crop improvement
  • Internationally contributed work


Agronomists; plant geneticists and plant breeding professionals; horticultural scientists; those involved with grain and cereal crops and sustainable agriculture; crop physiologists, ecologists, and ecophysiologists; plant physiologists, environmental microbiologists

Table of Contents


List of Contributors

1. Introduction

1.1 Common Bean

1.2 Pea

1.3 Chickpea

1.4 Faba Bean

1.5 Cowpea

1.6 Lentil

1.7 Pigeon Pea

1.8 Peanut

1.9 Asian Vigna

1.10 Grass Pea

1.11 Horsegram


2. European Common Bean

2.1 Introduction

2.2 Taxonomy, Origin, Distribution and Diversity of Cultivated Phaseolus vulgaris

2.3 Introduction and Dissemination in Europe

2.4 Status of Germplasm Resources Conservation (Ex-Situ, In-Situ, On-Farm)

2.5 Germplasm Evaluation and Use

2.6 A Glimpse at Crop Improvement

2.7 Biochemical and Molecular Diversity

2.8 The Germplasm Safeguarded Through the Attribution of Quality Marks

2.9 Characterization and Evaluation of Landraces: Some Case Studies

2.10 Conclusions



3. Peas

3.1 Introduction

3.2 Origin, Distribution, Diversity and Systematics

3.3 Status of Germplasm Resources Conservation

3.4 Germplasm Characterization and Evaluation

3.5 Germplasm Maintenance

3.6 Limitations in Germplasm Use

3.7 Germplasm Enhancement Through Wide Crosses

3.8 Pea Genomic Resources

3.9 Conclusions


4. Chickpea

4.1 Introduction

4.2 Origin, Distribution, Diversity and Taxonomy

4.3 Erosion of Genetic Diversity from the Traditional Areas

4.4 Status of Germplasm Resources Conservation

4.5 Germplasm Evaluation and Maintenance

4.6 Use of Germplasm in Crop Improvement

4.7 Limitations in Germplasm Use

4.8 Germplasm Enhancement Through Wide Crosses

4.9 Chickpea Genomic Resources

4.10 Conclusions


5. Faba Bean

5.1 Introduction

5.2 Origin, Distribution, Diversity an


No. of pages:
© Elsevier 2013
eBook ISBN:
Hardcover ISBN:
Paperback ISBN:


"Curators at gene banks and researchers — most in Syria, India, and Nigeria — survey the scientific literature to identify genetic resources available for improving 11 grain legumes, also called field legumes and pulses, for various purposes. The legumes are European common beans, peas, chickpeas (garbanzo beans) faba (fava, broad) beans, cowpeas, lentils, pigionpeas, peanuts, the Asian vigna, grass peas, and horsegram."--Reference & Research Book News, December 2013