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Advances in pea breeding

AuthorsRubiales, Diego ; González-Bernal, María José; Warkentin, Tom D.; Bueckert, Rosalind; Vaz Patto, María Carlota; McPhee, Kevin E.; McGee, Rebecca; Smýkal, Petr
Issue Date30-Aug-2019
PublisherBurleigh Dodds Science Publishing
CitationAchieving sustainable cultivation of vegetables (2019)
SeriesBurleigh Dodds Series in Agricultural Science
AbstractCultivated 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.
DescriptionEdited by Professor George Hochmuth.
Publisher version (URL)http://dx.doi.org/10.19103/AS.2019.0045.28
Appears in Collections:(IAS) Libros y partes de libros
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