Record Details

Spices biotechnology

DSpice at Indian Institute of Spices Research

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Field Value
 
Creator PETER, K V
NIRMAL BABU, K
MINOO, DIVAKARAN
 
Date 2011-12-19T21:34:05Z
2011-12-19T21:34:05Z
2006
 
Identifier Journal of horticultural science. Vol. 1 (1): 1·14(2006)
http://hdl.handle.net/123456789/783
 
Description In recent times, biotechnological tools have supplemented various conventional approaches in conservation, characterization, improvement and utilization for Increasing production and productivity of spices. In many spices, viable mlcropropagation technologies are available for commercial production and generation of disease
• free planting material. Somaclonal variation is important in crops where natural variability is low and a few
useful somaclonal variants have been Identified in ginger, turmeric and vanilla. Protoplast technology is also
available for capsicum, black pepper, fennel, fenugreek, garlic, saffron and peppermint-In vitro cryopreservation,
Synseed and Micro-rhizome technologies are available for safe propagation,conservation, movement, and exchange of spices germplasm. Studies are In progress for in vitro production of flavour and colouring compounds
like capsalcln, vanillin, anethole, crocin, picrocrocln, saffranal, etc. using immobilized and transformed cell cultures. Use of molecular markers for crop proflUng, flngerprlntlng, molecular taxonomy, Identification of duplicate hybrids, estimation of genetic fidelity and tagging of genes for marker aided selection (MAS) is gaining Importance. isolation of important and useful genes and development of transgenics is in the preliminary stage.
 
Format 2435787 bytes
application/pdf
 
Language en
 
Subject Spice crops
micropropagation
somaclonal variation
DNA fingerprinting
DNA fingerprinting
 
Title Spices biotechnology
 
Type Article