2024-03-29T06:26:18Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1656002021-06-07T12:44:20Zcom_10261_11com_10261_6col_10261_390
Breeding cool and warm season food legumes for vegetable performance
Godoy Montiel, Luis Alberto
Rodiño Míguez, Ana Paula
González Fernández, Ana María
Ron Pedreira, Antonio Miguel de
Santalla Ferradás, Marta
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Secretaría de Educación Superior, Ciencia, Tecnología e Innovación (Ecuador)
1 página.-Resumen del póster presentado en el Simposio que bajo el título "Plant proteins for the future" se celebró en Pontevedra entre el 4 y el 7 de mayo de 2015.
Pea (Pisum sativum L.) and common bean (Phaseolus vulgaris L.) are collectively
known as cool and warm season food legumes, respectively. Both legumes have a wide variety of uses from dry pulses to succulent fresh peas and edible podded types. The richness of the cultural values found in the Iberian Peninsula communities is integrated by a varied diversity of genetic resources, the development of a sustainable agriculture, and the conservation of the farmer’s own seeds. Local agriculture is a family economic activity, in which traditional varieties of vegetable bean and pea landraces are highly appreciated for their flavour, colour and aromas. However, social, economic and environmental factors have an effect on crop diversity conservation. The main aim of
this work was to maintain and recovery a representative collection of traditional crop genetic resources of snow, sugar snap, garden and tear peas, and pole, dwarf, green, purple and wax beans, so that both the formal breeding sector and the farmers can make use of the diversity of this collection. Discriminant analysis showed that quality traits were the most important variables accounting for 98 % of the variance. The results showed wide variation in the edible properties of the different pea and bean types, suggesting possible variation in suitability for various end-use products. We develop improved vegetable varieties on bean and pea types by using a combination of traditional plant breeding techniques combined with genomics and bioinformatics tools.
2018-06-04T11:06:15Z
2018-06-04T11:06:15Z
2015-05
comunicación de congreso
Eucarpia International Symposium on Protein Crops - V Meeting AEL: 119 (2015)
http://hdl.handle.net/10261/165600
http://dx.doi.org/10.13039/100007652
http://dx.doi.org/10.13039/501100004299
eng
Publisher's version
Sí
openAccess
Asociación Española de Leguminosas
Diputación Provincial de Pontevedra