By Jack Brown

ISBN-10: 1118685229

ISBN-13: 9781118685228

ISBN-10: 1405133449

ISBN-13: 9781405133449

Vegetation were effectively selectively bred for millions of years, culminating in marvelous yields, caliber, resistance etc that we see in our modern-day plants and decorative crops. lately the concepts used were swiftly complicated and sophisticated to incorporate molecular, mobilephone and genetic techniques.

An creation to Plant Breeding presents accomplished assurance of the full zone of plant breeding. masking modes of replica in vegetation, breeding ambitions and schemes, genetics, predictions, choice, replacement concepts and functional issues. every one bankruptcy is punctiliously specified by a scholar pleasant method and comprises questions for the reader. The ebook is vital analyzing for all these learning, instructing and getting to know plant breeding.Content:
Chapter 1 advent (pages 1–10): Jack Brown and Peter D.S. Caligari
Chapter 2 Modes of copy and kinds of cultivar (pages 11–17): Jack Brown and Peter D.S. Caligari
Chapter three Breeding pursuits (pages 18–33): Jack Brown and Peter D.S. Caligari
Chapter four Breeding schemes (pages 34–59): Jack Brown and Peter D.S. Caligari
Chapter five Genetics and plant breeding (pages 60–95): Jack Brown and Peter D.S. Caligari
Chapter 6 Predictions (pages 96–115): Jack Brown and Peter D.S. Caligari
Chapter 7 choice (pages 116–156): Jack Brown and Peter D.S. Caligari
Chapter eight substitute ideas in plant breeding (pages 157–177): Jack Brown and Peter D.S. Caligari
Chapter nine a few useful issues (pages 178–202): Jack Brown and Peter D.S. Caligari

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Extra resources for An Introduction to Plant Breeding

Example text

The needs and requirements of a potato will be different depending upon to the use that the product will be put to. For example, potatoes can be boiled, mashed, baked, chipped, canned, dried or fried. Each cooking method (or use) will demand certain quality characteristics. Boiled potatoes need to remain relatively firm and not disintegrate on boiling. This trait is related to the ‘solids’ content of the tubers, the lower proportions of solids being associated with less disintegration. Conversely, potato chip (crisp) processors do not wish to purchase potatoes with low solids as these have a higher water content, which has to be turned into steam (and hence waste) in the frying process.

In economic terms the soil and air-borne fungi may be more important than all other diseases. So much so that many breeding text books consider breeding for disease resistance, to actually be simply breeding for resistance to fungal disease. This is, of course, an over-generalization, and there is no doubt that other disease types also have potentially significant impacts on breeding objectives and goals, depending on the crop being bred. Indeed, it is recognized that virus diseases and many soil infestations are problematic because there are few treatments (especially agro-chemicals) that can be used to treat crops once plants become infected.

A cultivar, which produces excellent quality in one environment or year but unacceptable quality in others, will have little merit in commercial production. Unfortunately, uniformity in quality (although one of the most important characters of a new cultivar) is difficult to assess within the restrictions of a feasible sized breeding scheme. Overall, quality is what creates the demand for a product. It is the end-user who will mostly determine if that crop will be grown in future years. It is a very naive breeder who ignores the fact that consumer preference is continually changing and that the quality standards of today may be superseded by a new set of standards in the future.

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An Introduction to Plant Breeding by Jack Brown


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