Biotechnology in plant improvement

Includes bibliographical references and index.

Plant biotechnology can reduce a number of undesirable food components, such as one of the major allergenic proteins in rice or the major allergens in peanut or soybeans. Other efforts to eliminate allergens in foods by modifying their amino acid sequences have also proven successful. Efforts to reduce or eliminate other undesirable components of foods, e.g., glucosinolates in canola meal, protease inhibitors in beans, glycoalkaloids in potatoes and mycotoxins in corn, are being evaluated. Components such as caffeine from coffee beans can be eliminated or reduced to provide a coffee with no or a very low caffeine level without using chemical extraction. Today, biotechnology is being used as a tool to give plants new traits that benefit agricultural production, the environment, and human nutrition and health. The purpose of this publication is to provide basic information about plant biotechnology and to give examples of its uses. The goal of plant breeding is to combine desirable traits from different varieties of plants to produce plants of superior quality. This approach to improving crop production has been very successful over the years. For example, it would be beneficial to cross a tomato plant that bears sweeter fruit with one that exhibits increased disease resistance. Hopefully, this book will provide immense aid to those whose are either pursuing the courses of plant biotechnology or are engaged in research work. With their unique and expert views the book makes an interesting reference material for researchers in Biotechnology in Crop Improvement. It is certain to become the standard reference for biotechnologists, molecular biologists, plant breeders and teachers engaged in teaching advanced biotechnology pertinent to crop improvement.