Crop Improvement: Quality characters
For quantitative improvment of crop yield, it is important to understand the physiology and genetics of individual yield-contributing characters, as productive and climatically suitable land is fast decreasing due to various factors. Though quantitative increase in grain production is important for feeding the ever-increasing population, it is critically important that the grain produced is nutritive and healthy (free of, or with reduced, undesirable and/or toxic constituents. The information presented in this book covers recent research and is globally relevant. It is designed to cater to the needs of advanced students in crop physiology, crop genetics, crop breeding, agronomy and soil science, as well as nutritionists, progressive farmers, planners and crop managers.
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AMINO ACIDSCONTENT AND PROFILE
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alleles analysis antinutritional factors ascorbic acid barley beans Brassica napus breeding cent chromosome combining ability concentration Crop Sci crosses cultivars deficiency developed diallel dominance effects endosperm erusic acid essential amino acids fatty acid fatty acid composition flour Food genetic genotypes germplasm glucosinolate gossypol grain protein content grain yield groundnut Gupta heritability heterosis high lysine high oil high oleic acid high protein content high yielding higher hybrids inbred increased iodine kernel legumes lines linolenic acid linolenic acid content lysine lysine content maize methionine mineral mutants negative correlation niacin nitrogen nutrient nutritional oil content oil percentage oil seed oleic acid oleic acid content oleic and linoleic opaque-2 palmitic parents phytic acid plant populations protein percentage protein quality protein yield rape recurrent selection riboflavin rice seed oil seed protein seed yield significant Singh sorghum soybean seeds sunflower thiamine threonine tocopherol traits trypsin inhibitor tryptophan variability variation varieties