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Advances in pea breeding

Code: 9781838798925
Diego Rubiales and María J. González-Bernal, Institute for Sustainable Agriculture, Spain; Tom Warkentin and Rosalind Bueckert, University of Saskatchewan, Canada; Maria C. Vaz Patto, ITQB NOVA-Universidade Nova de Lisboa, Portugal; Kevin McPhee, Montana State University, USA; Rebecca McGee, USDA-ARS, USA; and Petr Smýkal, Palacký University, Czech Republic

Chapter synopsis: Cultivated forms of pea can be classified as dry or field pea (dry seeds for food or feed), vegetable or green pea (young seeds, pods or shoots for food) and forage pea (for silage or grazing). Quality requirements differ for each pea type. This chapter reviews advances in pea breeding, including the importance of genetic resources and diversity to pea breeding. The chapter examines the purposes of breeding, including improved/stable yield, improved quality and resistance to biotic and abiotic stresses. Finally, the chapter looks ahead to future research trends in this area.

DOI: 10.19103/AS.2019.0045.28
Table of contents 1 Introduction 2 Genetic resources and diversity 3 Breeding for improved/stable yield 4 Breeding for improved quality 5 Breeding for resistance to biotic stresses 6 Breeding for resistance to abiotic stresses 7 Conclusion 8 Where to look for further information 9 References

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