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BREEDING FOR QUALITY TRAITS IN VEGETABLE CROPS
- 1. WELCOME ALLPPT.com _ FreePowerPoint Templates, Diagrams and Charts
- 2. BREEDING FOR QUALITYTRAITS AND SHELFLIFE IN VEGETABLE CROPS
- 3. BREEDING FOR QUALITYTRAITS IN VEGETABLE CROPS Vegetables play a significant role in the human diet by making balanced supply of most important natural elements which are generally deficient in other food materials, except fruits. Vegetables are excellent sources of roughages, proteins, vitamins, carbohydrates and minerals required for perfect health and curing nutritional disorders
- 4. INTRODUCTION Improving the qualityof food crops- provide nutrient security. Vegetables are cheaper sources of nutrients and can easily meet the dietary requirements. Vegetablesnow lay emphasison thequality of vegetable and value added products. Need to standardize growing technologies and development of new hybrids for production of quality vegetables.
- 5. QUALITY The dictionary meaningof quality is the “Degree of excellence” for a specific use. Quality refers to many aspects like colour, size, nutrient content, shelf life and suitability for processing. Suitability of fitness of an economic plant product in relation to it's used.
- 6. QUALITY TRAIT “A traitdefines aspects of quality of produce”. Each crop- specific and different set of quality traits. But - differs from species to species depending upon plant part used as economic product.
- 7. Classification of Qualitytraits Genetics • Oligogenic inheritance • Polygeneic inheritance • Maternal inhertance
- 8. Morphological Traits Related toproduce appearance mainly concerned with size & colour of the produce, eg. Grain/ fruit size, grain/fruit colour etc. Easily observable. Usually play the main role in determining consumer acceptance of the produce.
- 9. Organoleptic traits • Concernedwith palatability of the produce eg, taste, aroma, smell, juiciness, softness, etc. • Easily detected • Very important in influencing consumer preferences
- 10. Nutritional Quality • Determinethe value of the produce in human/ animal nutrition. • Includes protein content & quality, oil content & quality, vitamin content, mineral content, etc., and also the presence of anti nutritional factors. • But they are of paramount value in determining human & animal health. • Not easily appreciated by consumers & farmers • Most prevalent deficiencies in human beings are Fe, Zn, Vit.-A, Vit.- B9
- 11. Biological quality traits •The traits included in this group define the actual usefulness of the produce (humans) when consumed by experimental animals. • Example-Protein efficiency ratio, biological value, body weight gained.etc • These traits are not obvious to consumers & growers • But are extremely valuable in determining the utility of produce for human / animal consumption
- 12. Other quality traits •Includes all other qualify traits that are not included in the above categories. • eg., cooking quality and keeping qualify of vegetables, • Many of the traits in this group are of prime importance in determining the usefulness of the concerned produce.
- 13. Quality components offresh vegetables Appearance(visual) Size, dimension, weight, volume, shape and form, smoothness, compactness, uniformity colour, uniformity and intensity Gloss, nature of surface wax Defects: external, internal (morphological, physical and mechanical, physiological, pathological and entomological) Texture Firmness, hardness or softness, Crispness, succulence, juiciness, Mealiness, grittiness, fibrousness, Toughness
- 14. Flavour (Taste andsmell) Sweetness, sourness(acidity), astringency, bitterness, aroma, off odour, off flavour. Nutritive value Contents of carbohydrates, proteins, Lipids, vitamins, minerals, fiber, water, Antioxidants etc. Safety Naturally occurring toxicants, Contaminants (chemical residues, heavy metals) Mycotoxins Microbial contamination
- 15. N-QUALITY TRAITS 1. Protein 2.Vitamin-A 3.Vitamin-C 4. Sugar and solids 5. Acidity 6. Lycopene 7. Carotene 8. Capsaicin 9.Capsanthin 10.Tomatine 11.Phenols 12.Glycoalkaloid 13. Colour 14. Post harvest shelf life
- 16. Protein • Important attributein beans and peas followed by lentill, tomato, pumpkin, carrot, melons, cucumber etc. Beans- 'Bonita' -high protein. 'Tiny' – high protein pea variety. Vicia faba- Indian varieties – high protein than German varieties. 'Laxton', 'Tendrilled' and 'Onward'- high lysine as well as protein content.
- 17. Problems in improvingprotein content Negative correlation between yield and protein content Positive correlation between protein and lysine Poor stability of total protein and lysine content. Environmental conditions such as soil nitrogen, disease, spacing tend to affect protein content. Lack of proper screening technique. High susceptibility to storage pest owing to soft endosperm
- 19. VITAMINS Vitamin A Retinol, retinal, andfour carotenoids (including beta carotene). Carrots, Broccoli, Sweet potato, Kale, Spinach, Pumpkin Vitamin B1 Thiamine Asparagus, Kale, Cauliflower, Potatoes Vitamin B2 Riboflavin Asparagus, Bananas, Okra, and Green beans. Vitamin B3 Niacin, Niacinamide Tomatoes, Leafy vegetables, Broccoli, Carrots, Sweet potatoes, Asparagus Vitamin B5 Pantothenic acid Broccoli Vitamin C Ascorbic acid Tomato Vitamin E Tocopherols, Tocotrienols Green leafy vegetables
- 20. Vitamin-A • Carrot andpumpkin are a few vegetables that supply substantial quality of β carotene which is the provitamin A . • The carrot variety, WC 501 is a rich source of carotene. • Golden Delicious is a pumpkin variety rich in carotene 11.5mg/100g. Kalloo (1993)
- 21. Vitamin-C • Ascorbic acidis important attribute in tomato (L. pimpinellifolium and L. peruvianum). • Fast ripening varieties have higher ascorbic acid content(31mg/100g). Kalloo (1993) Vitamin - C Name of the crop variety Normal content Highest level (mg/100g) Tomato PKM-1 31mg/100g 23.7 CO-3 CO-2
- 22. Small and softfruit have more vitamin-C Fast ripening var. have high ascorbic acid High locule content have high ascorbic acid Most of important fruit quality character have been governed by non-additive gene action- Heterosis breeding Tomato (Vitamin-C)
- 23. Acidity • Acidity isyet another important quality parameter in crops. • Generally pH of <4.5 is required for processing. Minimum requirement of acidity would not be <0.45%. • Low pH of 4.5 or below is required for reducing the heating time and sterilization of the processed commodity in tomato. Name of the crop Normal acidity Acidity in variety Tomato (COTH-1) 0.45 % 0.61 % CO-1 0.69% CO-3 0.38 % PKM-1
- 24. Lycopene Lycopene is thequality characteristics which is present in vegetable such as tomato • The lycopene content in tomato is 12 to 15% • Foods that are not red may also contain lycopene, such as asparagus and parsley Kalloo (1993) Lycopene content = 880 - 6500 µg/100gm But Indian varieties = 390 - 3130 µg/100gm Carotenoid family
- 25. Carotene • Crops suchas carrot, muskmelon, tomato consist of carotene content. • Carrot has the higher carotene content of about 1890µg/100g
- 26. Tomatine • Tomatine isthe quality character present which tomato is ofin about 300mg/100g. Kalloo(1993)
- 27. • Its synthesizedin placenta tissue accumulated in epidermal cells in the placenta • Synthesis begin 20 days post anthesis • 13 enzymes have been described • But only beta ketoacyl ACP Synthase (KAS) and Capsaicin Synthase (CS) Capsaicinoids Capsaicin (0.35mg/g) Capsanthin (36 percent)
- 28. Biosynthesis of capsaicin •The condensation of vanillylamine with a short chain branched fatty acid results in the synthesis of capsaicinoids. • The production of vanillylamine is via phenylpropanoid pathway and the branched chain fatty acid is synthesized from a branched-chain amino acid. • The abundance of intermediates as a function of fruit development.
- 29. It is thequality character which is present in brinjal It is about 0.44g/100g Bitterness and discoloration in fruits is increase with increasing percentage of total phenols High total phenols level of 26.13 mg/100g fresh in a line, HE-12 least susceptible to fruit and shoot borer It did not impart bitterness in fruits of this genotype Hazra et al., 2005 indicating higher threshold level of total phenol associated with bitterness of fruits Phenols
- 30. Glycoalkaloids (Solacidine) Glycoalkaloids isalso the content which is present in brinjal of about 6mg/100g Glycoalkaloid is not associated with bitterness
- 31. Sugar and solids •Sugar content is very important in salad vegetables like watermelon, muskmelon, Salad tomato. • In watermelon, muskmelon and tomato, T.S.S which is correlated with sugar and ascorbic acid content.
- 32. COLOUR Important parameter bothfor table and processing purposes. Red fruits of tomato have mostly lycopene pigment while carotene imparts yellow colour. In normal red fruit the ratio of lycopene to carotene is generally 12 to 15:1.
- 33. POST HARVEST SHELFLIFE Besides nutritive and processing qualities, certain post harvest qualities traits are, slow ripening which leads shelf- life. Thick skin facilitating long transport. Eventhough little attempts have been made to induce mutations in certain vegetable crops, there exists scope for improving quality traits through induced mutagenesis.
- 34. Four major goalsfor breeding for improved nutritional quality Breeding for • High content & quality of protein, • High content & quality of oils and minerals • High vitamin contents, & • Low toxic substances which are harmful for human health.
- 35. SOURCES OF QUALITYTRAITS • Cultivated variety • Germplasm line • Spontaneous or induced mutant • Soma clonal variant • Wild relative and • Transgene
- 36. BREEDING APPROACHES • Evaluationof germplasm and selection • Hybridization • Interspecific hybridization • Somaclonal variations • Mutagenesis • Genetic engineering • Ploidy breeding
- 37. EVALUATION OF GERMPLASM Itconsists of screening of germplasm including varieties for nutritional traits along with good agronomic features. Wild Relatives • Wild relatives of a crop includes its primitive forms (from where they have originated), related weedy species and other species in the same genus, which are not under cultivation. • These may serve as potential sources of genes forquality improvement of cultivated forms.
- 38. Estimation of GeneDiversity Percentage of polymorphic loci Average heterozygosity per locus Average number of alleles per locus Nei’s index of gene diversity Shannon – Weaver information index Wright’s fixation index
- 39. Crop Wild relativeTraits Tomato L. hirsutum L. pimpinellifolium β carotene Vit.C, TSS L. glabratum L. cheemanii L. minutum Carotene TSS L. peruvianum Vit.C Brinjal S. khasianum S. aviculare Low solasodine Capsicum C. annuum var. aviculare Capsiacin
- 40. Crop Wild relativeTraits Cucumber C. Sativus var xishaungbannansis Carotene Potato S.microdontum S.vernei S.phureja spp. phureja Calcium Starch Carotene Amaranth Arka Arunima Pure line selection from IIHR 49 Rich in Ca, Fe, low antinutional factors
- 41. HYBRIDIZATION Hybridization includes crossingbetween two genetically diverse genotypes. In some cases (polygenic nutritional characters) selection can also be followed after hybridization- Pedigree method of breeding. Monogenic nutritional characters can be brought into cultivated types by following back cross method of breeding. Recurrent selection is followed to increase desirable gene frequencies and to break undesirable linkages.
- 42. ACHIEVEMENTS Crop Varieties Developedby Attributes Potato K. Chipsona 1 K.Chipsona 2 CP2416xMS78-79 F-6xQBIB92-4 High dry matter, low sugar Water melon Mateera AHW 19 Mateera AHW 25 Selection from local race TSS Cow pea Bidhan Barbati 1 Bidhan Barbati 2 Combination involving 3 sub species Protein %
- 43. Crop Varieties Developedby Attributes Spinach Arka Anupama IIHR10x IIHR 8 High Vit.A, C, Carotene & Fe Musk melon MH4-5 Durgapur Madhu x Hara Madhu TSS (13-16%) Water melon RW-177-3 (Durgapur Lal) Sugar Baby x K-3566 TSS (10-11%)
- 44. INTERSPECIFIC HYBRIDISATION High qualitylines derived from such crosses usually serve as parents in hybridisation program. Lycopersicon esculentum x Lycopersicon hirsutum – high beta carotene Lycopersicon esculentum x Lycopersicon hirsutum f.sp. glabratum – high beta carotene
- 45. SOMACLONAL VARIATION *Genetic variationpresent in tissue cultured raised plants *“Scarlet” variety of sweet potato developed through soma clonal variation is having high starch content. *Tomato variety “ DNAP-9”, 20% more soluble solids (Liu, 2010)
- 46. MUTAGENESIS Spontaneous mutation Induced mutation Mutantscan be serve as source of quality genes Sweet Potato Mutant “Port Blaco” from Port Rico - White flesh, High starch
- 47. TRANSGENES IN VEGETABLES CROPTRAIT GENE RESPONSIBLE GENE SOURCES Tomato ↑ Sucrose, ↓ Starch Sucrose phosphate synthase Maize Potato ↑ Starch(20-40%) ADP-glucose pyrophosrylase(ADP- GPPase) E.Coli ↑ Starch Starch synthase _ ↓ Sugar Invertase inhibitor(inhh) Tobacco Water melon ↑ TSS ADP-glucose pyrophosphate Sweet Potato
- 48. Engineering for Nutrition •Grain Amaranthus - A. hypochondriacus contain higher storage grain protein content. • This protein contain 2-4 folds more essential amino acids – Methionine, Lysine, Leucine & Threonine than normal ones • The gene responsible for this protein AmA1 has been transferred successfully into Potato • 88 AmA1 transgenic lines of 9 Indian potato cultivars viz., Kufri Badshah, Kufri Bahar, Kufri Chipsona-1, Kufri Chipsona-2, Kufri Jyoti, Kufri Lauvkar, Kufri Pukhraj, Kufri Sindhuri and Kufri Sutlej were developed at CPRI, Shimla.
- 49. RFLP technique aidin breeding: Restriction fragment length polymorphism are molecular markers, which can be used as indirect selection criteria for traits with low habitability’s. In a population derived from crosses between cultivated and wild species L. chemielewskii = 4 chromosomal regions were identified that were associated with the expression of soluble solids. Ploidy breeding: In potatotetraploidhybrids from 4x x 2x crosses showed higher specific gravity and better general appearance and also suitable for chips making
- 50. Grafting for nutritionalimprovement • Grafting is one of the useful tool for improving yield and nutritional quality • Flavor, pH, sugar, color, carotenoid content, and texture can be affected by grafting and the type of rootstock used • An increase in ascorbic acid content in tomato was found with grafting Other way
- 51. FUTURE THRUST Strengthening ofgermplasm collection in the context of globalization and documentation for various quality components. Creation of separate plant introduction division to collect, evaluate and cryo preserve the genotypes. Establishment of a gene sanctuary in identified centres. Development of F₁ hybrids and induced mutants with higher quality attributes and lesser anti-nutrient characters for fresh consumption and for processing industries. Exploitation of molecular biology and cellular genetics for development of transgeneics with high nutritional traits.
- 52. Evolving high qulaityvarieties and hybrids suited for protected cultivation. Strengthening seed production programme in vegetable crop varieties developed for quality trait. Data base development and networking various qualitative breeding centre for exchange a online information. Cont... FUTURE THRUST
- 53. CONCLUSION Vegetable are vitalsource of nutrition. Study of genetic behaviours, help the breeder in formulatingeffective breeding plan for its improvement. Identifying promising genotype with stable performance for quality characters. Breeder engaged in improvement need the appropriate breeding procedure for its improvement of quality traits. Area under antioxidant research is vast and scientist around the world are exploring new facts and figures about vegetables and their processed products. Study of biochemical attributes is essential for processing of vegetables.
- 54. References Bose, T.K., Somand Kabir. Vegetable Crops. Naya Prokash 206, Bidhan Sarani, Culcuta, India. p.957. Kalloo, G., Singh. M and Kumar, S.2003. Vegetable Hybrids. IIVR Varanasi. p.61.