Abstract
Coffee, as a woody species, has a long biological cycle and it takes between four and five years from seed to seed. Therefore, classical breeding programmes generally spread over 20 to 30 years. Unconventional breeding techniques would be of utmost importance for quick genetic progress. One of these techniques is genetic transformation. Using this process, it could be possible to insert selected traits in coffee without changing the whole genome. Genetic transformation is basically the introduction of foreign DNA into plant cells. Two main techniques are used for plant transformation: i) direct transformation, through biolistics (McCabe et al., 1988), DNA uptake (Zhang and Wu, 1988), or protoplast electroporation (Fromm et al., 1985), and, ii) indirect transformation using viruses or Agrobacterium sp (Bevan et al., 1983).
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Dufour, M., Leroy, T., Carasco-Lacombe, C., Philippe, R., Fenouillet, C. (2000). Coffee (Coffea Sp.) Genetic Transformation for Insect Resistance. In: Sera, T., Soccol, C.R., Pandey, A., Roussos, S. (eds) Coffee Biotechnology and Quality. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-1068-8_18
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DOI: https://doi.org/10.1007/978-94-017-1068-8_18
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