Grain Legumes
This work covers legume crop origins and evolution, genetic resources, breeding achievements, specific goals and techniques, including the potential and actual integration of new technologies. The vast amount of knowledge collected in this volume should n
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Editor-in-chief Jaime Prohens-Tomás Universidad de Politecnica de Valencia Dep. Biotecnologia, Valencia, Spain Fernando Nuez Polytechnic University COMAV-UPV, Valencia, Spain Marcelo J. Carena Fargo, North Dakota, USA
The field of plant breeding covers a broad range of different species and categories of plants. While there are many techniques and issues that are similar across these species, many more are unique to each genus. The Handbook of Plant Breeding is organized by major crop categories and includes the most up-to-date molecular techniques being used. It will serve as a resource for plant breeding laboratories in both the university and industrial setting. More information about this series at http://www.springer.com/series/7290
Antonio M. De Ron Editor
Grain Legumes
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Editor Antonio M. De Ron Misión Biológica de Galicia (MBG) Spanish National Research Council (CSIC) Pontevedra Spain
ISSN 2363-8478 ISSN 2363-8486 (electronic) Handbook of Plant Breeding ISBN 978-1-4939-2796-8 ISBN 978-1-4939-2797-5 (eBook) DOI 10.1007/978-1-4939-2797-5 Library of Congress Control Number: 2015942916 Springer New York Heidelberg Dordrecht London © Springer Science+Business Media New York 2015 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper Springer Science+Business Media LLC New York is part of Springer Science+Business Media (www.springer.com)
Preface
Legume species belong to the Fabaceae family and are characterized by their fruit, usually called pods. Several species of this family were domesticated by humans, such as soybean, beans, faba bean, pea, chickpea, lentil, peanut, lupine, pigeon pea, mung bean, peanut, or cowpea and many of them are of great relevance as human food and animal feed. Food legumes are typically consumed as dry seeds, which have high protein content, and in some cases as immature seeds or pods. Members of the legume family, the Fabaceae or Leguminosae, fill critical niches in most terrestrial biomes. This
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