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Breeding cool and warm season food legumes for vegetable performance

AutorGodoy Montiel, Luis Alberto ; Rodiño Míguez, Ana Paula ; González Fernández, Ana María ; Ron Pedreira, Antonio Miguel de ; Santalla Ferradás, Marta
Fecha de publicaciónmay-2015
EditorAsociación Española de Leguminosas
Pontevedra (Provincia). Diputación Provincial
CitaciónEucarpia International Symposium on Protein Crops - V Meeting AEL: 119 (2015)
ResumenPea (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.
Descripción1 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.
URIhttp://hdl.handle.net/10261/165600
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