SylbV01-00-00. pmd

Parthasarathy VA. 2017. 
Spices and Plantation Crops
Vol.1 (Part A) 
Breeding of Breeding and
Genetics
. John Wiley & Sons.

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Plant Sciences–Genetics and Plant Breeding
33
I. Course Title
: Breeding Vegetable Crops
II. Course Code
: GPB 513
III. Credit Hours
: 3(2+1)
IV. Why this course?
This course enables the students to learn about breeding objectives, methodologies
and genetics involved for the improvement of major vegetable crops.
V. Aim of the course
To educate about principles and practices adopted for breeding of vegetable crops.
VI. Theory
Unit I
Breeding for Leafy vegetables: Amaranth, chenopods and lettuce.
Unit II
Breeding for Cucurbits: Gourds, melons, pumpkins and squashes.
Unit III
Breeding for Solanaceae: Potato and tomato, eggplant, hot pepper, sweet pepper
Unit IV
Breeding for Cole crops: Cabbage, cauliflower, broccoli and knolkhol.
Breeding for Root vegetables: Carrot, beetroot, radish, sweet potato and tapioca.
Unit V
Breeding for other vegetable crops: Peas, beans, onion, garlic and okra.
VII. Practical
• Selection of desirable plants from breeding population, observations and analysis
of various qualitative and quantitative traits in germplasm;
• Hybridization and handling segregating generations;
• Induction of flowering, palanological studies, selfing and crossing techniques in
vegetable crops;
• Hybrid seed production of vegetable crops in bulk;
• Screening techniques for insect-pests, disease and environmental stress resistance
in vegetable crops;
• Demonstration of sib-mating and mixed population;
• Molecular marker techniques to identify useful traits in the vegetable crops and
special breeding techniques;
• Visit to breeding blocks, MAS for incorporating traits governed by major and
polygenes.