Quality Improvement in Field Crops
Contents: Preface. 1. Quality (end-use) improvement in wheat: compositional, genetic, and environmental factors/R.J. Pena, R. Trethowan, W.H. Pfeiffer and M. Van Ginkel. 2. Breeding wheat for improved milling and baking quality/E.J. Souza, R.A. Graybosch and M.J. Guttieri. 3. Agronomic practices influence Maize Grain quality/Stephen C. Mason and Nora E.D.\'Croz-Mason. 4. Making rice a perfect food: turning dreams into reality/Ju-Kon Kim and Hari B. Krishnan. 5. Genetic control of quantitative grain and malt quality traits in Barley/E. Igartua, P.M. Hayes, W.T.B. Thomas, R. Meyer and D.E. Mather. 6. Quality improvement in oat/Douglas C. Doehlert. 7. Improving the nutritional value of cool season food legumes/K.E. McPhee and F.J. Muehlbauer. 8. Improved quality of Lentil using molecular marker technology/P.W.J. Taylor and R. Ford. 9. Pigeonpea nutrition and its improvement/K.B. Saxena, R.V. Kumar and P.V. Rao. 10. Legume Forage quality/J.H. Cherney and D.J.R. Cherney. 11. Sulfur metabolism and protein quality of Soybean/Peter J. Sexton, Nam C. Paek, Seth L. Naeve and Richard M. Shibles. 12. Breeding oilseed crops for improved oil quality/Leonardo Velasco and Jose M. Fernandez-Martinez. 13. Breeding for improved oil quality in Brassica oilseed species/Peter B.E. McVetty and Rachael Scarth. 14. Quality improvement of upland cotton (Gossypium hirsutum L.)/O. Lloyd May. 15. Sugar beet quality improvement/Larry G. Campbell. Index.
"This book provides an exposition of the various factors that define seed quality in major crop plants, especially the cereal grains and the grain legumes, but also reviewed are the refinement of sugar from sugar beet roots, assessment of cotton fiber quality, and attributes of forage quality for animal feeds. Each chapter contains a wealth of historical data and a quick look at how modern molecular based methods may be adopted to improve quality. The book emphasizes that quality is variously defined depending on the crop, ranging from how seed storage proteins of wheat define bread making quality of wheat flour to the long list of native antinutrition or toxin compounds found in beans and other leguminous crop plants.
This book will be a valuable reference for biotechnologists who are interested in the critical properties of plants that must be maintained to make them valuable food, feed, and fiber crops while also giving insights to defining targets for improvement by gene transformation. The book emphasizes genetics and breeding techniques for crop quality improvement, but the role of the crop production environment as a major determinant is recognized and discussed for some of the crops."
