Plant Genetic Engineering (Improvement Of Vegetables)

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.