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Transformation in Pea (Pisum sativum L.)

  • Chapter
Plant Protoplasts and Genetic Engineering IV

Part of the book series: Biotechnology in Agriculture and Forestry ((AGRICULTURE,volume 23))

Abstract

Peas are distributed worldwide. Both the balanced composition (protein 20–30%, starch 20–50%, sugars 4–10%) and the negligible amounts of deleterious compounds like protease inhibitors or lectins make pea a good source of animal and human nutrition. Since pea, like the other relevant grain legumes, has the ability to undergo symbiosis with Rhizobia, protein production can be several times higher in legumes as compared to cereals. In addition, pea may well become an “industrial crop” due to some unique features of its starch, which can serve as a raw material, e.g., biodegradable plastics. It can be expected that the acreage will increase when certain breeding objectives like pathogen resistance and stress tolerance are achieved.

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Authors and Affiliations

  1. Dept. of Molecular Genetics, University of Hannover, Herrenhäuserstr. 2, 30419, Hannover, Germany

    H.-J. Jacobsen

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  1. A. de Kathen
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  2. H.-J. Jacobsen
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Editors and Affiliations

  1. A-137, New Friends Colony, 110065, New Delhi, India

    Y. P. S. Bajaj

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© 1993 Springer-Verlag Berlin Heidelberg

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de Kathen, A., Jacobsen, HJ. (1993). Transformation in Pea (Pisum sativum L.). In: Bajaj, Y.P.S. (eds) Plant Protoplasts and Genetic Engineering IV. Biotechnology in Agriculture and Forestry, vol 23. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-78037-0_26

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  • DOI: https://doi.org/10.1007/978-3-642-78037-0_26

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-78039-4

  • Online ISBN: 978-3-642-78037-0

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