Unavailability of Wild Relatives

Emshwiller, Eve; Calberto‐Sánchez, Germán; Girma, Gezahegn; Jansky, Shelley; Sardos, Julie; Staver, Charles; Stoddard, Fred; Roux, Nicolás

doi:10.1002/9781118854396.ch13

Cited by 2 publications

(1 citation statement)

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“…The faba bean was one of the first domesticated crops in the Middle East [2] and spread from there eastward to Central Asia, India and China; westward to North Africa and Europe and, in more recent times, to Australia and the Americas [3]. While the wild antecedent of the faba bean is not known [4], carbonised remains dating back to 14,000 B.P. are viewed as examples of its existence [5].…”

Section: Introductionmentioning

confidence: 99%

Physiological and Biochemical Basis of Faba Bean Breeding for Drought Adaptation—A Review

et al. 2020

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Grain legumes are commonly used for food and feed all over the world and are the main source of protein for over a billion people worldwide, but their production is at risk from climate change. Water deficit and heat stress both significantly reduce the yield of grain legumes, and the faba bean is considered particularly susceptible. The genetic improvement of faba bean for drought adaptation (water deficit tolerance) by conventional methods and molecular breeding is time-consuming and laborious, since it depends mainly on selection and adaptation in multiple sites. The lack of high-throughput screening methodology and low heritability of advantageous traits under environmental stress challenge breeding progress. Alternatively, selection based on secondary characters in a controlled environment followed by field trials is successful in some crops, including faba beans. In general, measured features related to drought adaptation are shoot and root morphology, stomatal characteristics, osmotic adjustment and the efficiency of water use. Here, we focus on the current knowledge of biochemical and physiological markers for legume improvement that can be incorporated into faba bean breeding programs for drought adaptation.

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Section: Introductionmentioning

confidence: 99%