Co-Authors:
Compton, M.E., School of Agriculture, University of Wisconsin-Platteville, 1 University Plaza, Platteville, WI 53818, United States
Gray, D.J., Mid-Florida Res. and Educ. Center, University of Florida, Inst. of Food and Agric. Sciences, 2725 Binion Road, Apopka, FL 32703-8504, United States
Gaba, V.P., Department of Virology, Institute of Plant Protection, Volcani Center, Bet Dagan, Israel
Abstract:
Watermelon is an important vegetable crop world-wide with over 81 million metric tons produced annually. Despite these high production figures, million of metric tons of fruit are lost in fields to disease. Genetic improvement through tissue culture and biotechnology offer potential routes of improving fruit harvest by offering higher quality products, like seedless fruit, or by introducing recombinant genes or generating somaclonal variants with improved resistance to biotic or abiotic stresses. The purpose of this review is to highlight how tissue culture and biotechnology have been used for the genetic improvement of watermelon and provide suggestions for future application of these methods to facilitate further genetic improvement.
תפריט נגישות
ניגודיות עדינה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם
