Improvement of Green Leafy Vegetables: The Role of Plant Tissue Culture and Biotechnology
Biotechnological improvement of both ornamental and edible, i.e. food value plants, is one of the important research areas since five decades throughout the world. Especially in vitro propagation technology has come as an aid to accomplish the targets of
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Sandopu Sravan Kumar, M.C. Aruna, and Parvatam Giridhar
Abstract
Biotechnological improvement of both ornamental and edible, i.e. food value plants, is one of the important research areas since five decades throughout the world. Especially in vitro propagation technology has come as an aid to accomplish the targets of sustainable propagation of both traditional plants of commercial importance, to rescue the endangered plant species, and also for their qualitative and quantitative improvement. From nutritional and nutraceutical point of view, green leafy vegetables or leafy greens play a pivotal role in view of their potential health benefits. Significant focus has been given for this category of plants by employing in vitro propagation methods to get an efficient mass multiplication, somatic embryogenesis for sustainable cultivation, and also through callus suspension cultures for achieving augmented yield of high-value secondary metabolites. Apart from this, attempts have been made to mobilise the desired traits of nutritionally important biomolecules through genetic engineering into leafy vegetables to alleviate nutrient-deficient diseases in consumers. In addition to this, the well-documented optimised methodologies to leafy vegetables would help as an in vitro model for elucidating the biosynthetic pathways of respective nutritionally important molecules. Under this context, various developments in the above said areas pertaining to green leafy vegetables would be having implications for value addition through food technology. Accordingly, a review on various biotechnological aspects of green leafy vegetables has been contemplated, and the same will be covered in this chapter.
S.S. Kumar • M.C. Aruna • P. Giridhar (*) Plant Cell Biotechnology Department, CSIR-Central Food Technological Research Institute, Mysore 570 020, India e-mail: [email protected] © Springer Science+Business Media Singapore 2016 M. Anis, N. Ahmad (eds.), Plant Tissue Culture: Propagation, Conservation and Crop Improvement, DOI 10.1007/978-981-10-1917-3_24
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Keywords
Bioactives • In vitro rooting • Mass multiplication • Nutraceuticals • Secondary metabolites • Somatic embryogenesis • Tissue culture
Abbreviations 2,4-D 2iP B5 medium BAP GA3 GLVs IAA IBA Kin MS NAA TDZ
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2,4-Dichlorophenoxyacetic acid 6-(gamma,gamma-dimethylallylamino) Purine Gamborg’s medium 6-Benzylaminopurine Gibberellic acid Green leafy vegetables Indole-3-acetic acid Indole-3-butyric acid Kinetin Murashige and Skoog 1-Naphthaleneacetic acid Thidiazuron
Introduction
Consumption of green foods especially leafy vegetables benefits human health by improving nutritional status in view of their major phytonutrients and also alleviates risk of diseases like cancer, diabetes and hepatotoxicity due to their nutraceutical potential. Throughout the world these green leafy vegetables (GLVs) are part of daily meals which includes both conventional GLVs that are commercially propagated or wild GLVs often used by people familiar with them
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