Research Advances In Common Bean And Related Species
Contents: 1. Introduction 2. Genetic Resource 3. Origin And Evolution 4. Genetic Diversity 5. Seeds, Germination And Seedling Establishment a. Seeds Characteristics b. Seed Chemistry c. Seed Dormancy d. Seed Quality e. Factors Affecting Seed Germination f. Vegetative Growth and Productivity 6. Physiology Of Bean Plant a. Photosynthesis and Factors Affecting its Process b. Translocation c. Growth Regulators 7. Factors Affecting Crop Growth And Productivity a. Drought b. Mechanism of Resistance c. Temperatures i. High Temperature ii. Low Temperature d. Salinity e. Ozone Stress f. Biotic Factors i. Arbuscular Mycorrhiza ii. Effect of Dichloronil iii. Chitin Oligomers 8. Mineral Nutrition a. Nitrogen i. Proline Metabolism b. Phosphorus i. Phosphorus Deficiency c. Zinc d. Copper e. Iron f. Aluminium g. Cadmium 9. Biological Nitrogen Fixation a. Variability among Rhizobium Strains and Classification i. Determination of Diversity of Rhizobia ii. Root Invasion iii. Nodulation and Nodule Growth b. Efficiency of Nitrogen Fixation i. Biotechnology of Nodulation and Nitrogen Fixation ii. Factors Affecting Nodulation and Nitrogen Fixation c. Factors Affecting Biological Nitrogen Fixation i. Water Stress ii. Salinity iii. Phosphorus Defiency iv. Nitrogen Metabolism in Root Nodule 10. Food Science a. Chemical Composition of Seeds i. Sprouted Seeds ii. Profiin iii. Storage Lipid iv. Antinutritional Factors v. Phytate Content b. Processing i. In Vitro Digestibility ii. Cooking Quality c. Animal Feed i. Rat ii. Pig Alimentation 11. Biotic Factors a. Insects i. Thrips 1. Control Measures b. Nematode c. Weeds d. Diseases i. Mold 1. Fusarium 2. Colletotrichum ii. Soft Rot: Botrytis iii. Bacterial Blight: Pseudomonas 1. Biotechnology iv. Rust: Uromyces v. Root Rot (Rhizoctonia Solani) 1. Biotechnology vi. Bacterial Blight vii. Web Blight viii. Angular Leaf Spot (Phaeoisariopsis griseola) 1. Biotechnology ix. Charcoal (Macrophomina phaseoli) x. Seedborne Diseases e. Multiple Diseases f. Virus Diseases i. Gemini Virus ii. Poty Virus iii. Bean Mosaic Virus 12. Biochemistry Of Common Bean a. Introduction b. General Biochemistry i. Chemical Composition ii. Cell Wall iii. Inositol iv. Raffinose v. Globulin vi. Lectin vii. Lipid c. Enzymes i. Alpha-Amylase ii. Protein Kinase Family iii. Cysteine Proteinase iv. Protease v. Aminopetidase vi. Peroxidase vii. Various Enzymes 13. Biotechnology Of Common Bean a. General Biotechnology b. Biotechnology of Seed Characteristics c. Bitechnology of Chemical Constituents i. Protein ii. Seed Storage Protein iii. Biotechnology of Enzyme Structure and Activities d. Gene Sequence, Genetic Mapping and Engineering i. Biotechnology-Gene e. Tissue Culture f. Biotechnology Applied in Different Fields i. Biological Nitrogen Fixation g. Biotechnology of Stress Factors, Biotic and Other Stresses i. Biotic Stress 1. Diseases ii. Insect Resistance iii. Biotechnology of Transgenic Common Bean Tolerant to Herbicide iv. Biotechnology of Oxidative Stress v. Gene Expression Under Abiotic and Biotic Stresses 14. References 15. Subject Index
The common bean, Phaseolus vulgaris, is domesticated independently in ancient Mesoamerica and the Andes, and now grown worldwide for its edible bean, popular both dry and as a green bean. As a legume, beans provided the nitrogen-fixing bacteria which supplied that essential nutrient to the other two crops. The common bean is a highly variable species. The commonly used beans are dry bean, green beans, Shelling beans, Snap or String beans, Shell beans, Pinto or mottled beans White beans, Red (kidney) beans, Black beans, Pink beans and, Popping beans.
Green and Yellow Snap Beans are used to be called string beans, but the string has been bred out of most varieties. They come in bush and pole varieties. Pole beans will require some form of support, and will produce the heaviest yield. Shell beans include lima beans, southern peas, and horticultural beans. Dry beans Dry beans come from plants that have completed their growth and produced hard, dry seeds inside their pods. When mature, the beans are packed with protein. The common bean is high in starch, protein and dietary fiber and is an excellent source of potassium, selenium, molybdenum, thiamine, vitamin B6, and folic acid. Phaseolus vulgaris or common bean is most widely cultivated of all beans in temperate regions, and widely cultivated in semitropical regions. Mature ripe beans, variously called navy beans, white beans, northern beans, or pea beans, are widely consumed.
Several books on common bean are available in the market on specific aspects, but a book is rare which contains various aspects starting from taxonomy. The present book discusses advances in common bean during the past decade. The authors felt the necessity for compiling extensively reviewed aspects in a single book the world wide research advances on various subjects of bean.
The book covers a variety of subjects starting from origin, breeding and genetics, physiology, production techniques, biotic and abiotic stress factors, food science to biotechnology and biochemistry in a cohesive manner.
In the third world, where bean cultivation and research is proceeding at a rapid pace, the scientist get access to current science. Libraries are poorly funded and computer facilities are negligible, not permitting website consultation. The authors strongly feel this book will fulfill their desires. The book aims to serve as a major source of information for the students, researchers, farmers and producers to know about research advances on bean sciences made by the scientists throughout the world.
The common bean, Phaseolus vulgaris, is domesticated independently in ancient Mesoamerica and the Andes, and now grown worldwide for its edible bean, popular both dry and as a green bean. As a legume, beans provided the nitrogen-fixing bacteria which supplied that essential nutrient to the other two crops. The common bean is a highly variable species. The commonly used beans are dry bean, green beans, Shelling beans, Snap or String beans, Shell beans, Pinto or mottled beans White beans, Red (kidney) beans, Black beans, Pink beans and, Popping beans.
Green and Yellow Snap Beans are used to be called string beans, but the string has been bred out of most varieties. They come in bush and pole varieties. Pole beans will require some form of support, and will produce the heaviest yield. Shell beans include lima beans, southern peas, and horticultural beans. Dry beans Dry beans come from plants that have completed their growth and produced hard, dry seeds inside their pods. When mature, the beans are packed with protein. The common bean is high in starch, protein and dietary fiber and is an excellent source of potassium, selenium, molybdenum, thiamine, vitamin B6, and folic acid. Phaseolus vulgaris or common bean is most widely cultivated of all beans in temperate regions, and widely cultivated in semitropical regions. Mature ripe beans, variously called navy beans, white beans, northern beans, or pea beans, are widely consumed.
Several books on common bean are available in the market on specific aspects, but a book is rare which contains various aspects starting from taxonomy. The present book discusses advances in common bean during the past decade. The authors felt the necessity for compiling extensively reviewed aspects in a single book the world wide research advances on various subjects of bean.
The book covers a variety of subjects starting from origin, breeding and genetics, physiology, production techniques, biotic and abiotic stress factors, food science to biotechnology and biochemistry in a cohesive manner.
In the third world, where bean cultivation and research is proceeding at a rapid pace, the scientist get access to current science. Libraries are poorly funded and computer facilities are negligible, not permitting website consultation. The authors strongly feel this book will fulfill their desires. The book aims to serve as a major source of information for the students, researchers, farmers and producers to know about research advances on bean sciences made by the scientists throughout the world.
