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The consumption of vegetables in human diet is in creasing. Vegetables are rich and comparatively cheaper source of minerals, vitamins and antioxidants. The production of vegetables, in general, is inadequate to meet the growing demands of the ever-increasing population. Though conventional breeding has played a significant role in development high yielding hybrid cultivars of different vegetable crops, a quantum jump in the improvement of productivity and nutritional quality of these crops have been realized by adopting the recent methods and techniques of plant molecular biology and biotechnology. This book decribes the knowledge of molecular markers to identify the gene of interest in vegetable crops. This volume contains chapters on qualitative and quantitative improvement of tomato, cauliflower, garlic, chilli, brinjal, cucumber, pea, lettuce, chicory and spinach etc. Each chapter has been prepared by experts.
- Table Of Content
Title Plant Genetic Engineering Series Vol 5 : Improvement of Vegetables Table of Content Biotechnological Approaches in Vegetable Crops: An Overview. Transgenic Tomato In vitro Regeneration and Transformation of the Leafy Vegetables Lettuce, Chicory and Spinach. Transgenic Cauliflower Plant. Genetic Transformation in Two Important Vegetable Crops: Hot Chili (Capsicum annuum L.) and Eggplant (Solanum melongena L.). Advances Towards the Production of Transgenic Garlic Plants. Transgenic Cucumber Plant. In vitro Culture and Genetics Transformation of Pea Nutritional Improvement in Vegetable Crops Using Biotechnology Approaches. Author Index. Subject Index. Page No. 331 Author's Name Rana P. Singh and Pawan K Jaiwal Publisher Studium Press LLC Year Of Publication 2003 ISBN 10 1-930813-14-7 ISBN 13 No About The Book No Binding type No Book Size(len) No Series No book size(hei) 9.7 Book size width 6.3 Edition 1st
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