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Genetic Improvement of Pea (Pisum sativum L.) for Food and Nutritional Security

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Genetic Engineering of Crop Plants for Food and Health Security

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Abstract

Pisum sativum L. (2n = 14) belongs to family Fabaceae and is considered as an important cool-season legume grain crop and green vegetable globally known for its protein-rich seeds, which are used as food and feed. Although, pea is regarded as the genetic model that led to the discovery on ‘Laws of Genetics’, studies on pea in this era of genomics has lagged behind than other major legumes because of its complicated and large genome. The increasing effects of climate change, combined with a growing global population, pose significant challenges to global food security. Therefore, dedicated research and development efforts utilizing omics resources and omics-based techniques are required to support the rapid development of high-yielding pea varieties that are tolerant and resistant to multiple stresses and meet the expanding productivity and quality demands. This chapter provides an overview of genomic tool advancements, such as the establishment of reference genomes, high-throughput genoty** assays, genetic resource databases, transcriptomics, and proteomic advancements, reliable linked DNA markers, comprehensive genetic maps, and marker-assisted breeding, which offer enormous potential for the introgression of candidates genes/QTLs from various sources to accelerate genetic progress in pea. In addition, we present a few representative success stories in which efforts were made to improve quality traits such as starch, protein, antinutritional compounds, and micronutrient concentration in pea. Furthermore, emerging techniques such as transgenics and genome editing (CRISPR/Cas) have great potential and new opportunities to create novel gene combinations to overcome different stress-mediated losses and revolutionize pea breeding. This chapter summarizes progress in pea improvement and outlines future directions for increasing pea productivity through the use of advanced genomic tools and technologies.

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Acknowledgements

The authors express their gratitude to the National Agri-Food Biotechnology Institute (NABI), Department of Biotechnology (DBT) and Biotechnology Industry Research Assistance Council (BIRAC), Government of India for research support and facilities. The present work is also supported through the India-Poland Joint Research Project (DST/INT/POL/P-45/2020) funded by Department of Science & Technology (DST), Government of India and Polish National Agency for Academic Exchange – NAWA (Poland) to Siddharth Tiwari. Authors acknowledge to DBT-eLibrary Consortium (Del-CON) for providing access to online journals.

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  1. Plant Tissue Culture and Genetic Engineering Lab, National Agri-Food Biotechnology Institute (NABI), Department of Biotechnology, Ministry of Science and Technology (Government of India), Mohali, Punjab, India

    Hardeep Singh, Sejal Asija, Komal Sharma & Siddharth Tiwari

  2. Department of Biotechnology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India

    Komal Sharma & Bhupendra Koul

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Correspondence to Siddharth Tiwari .

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  1. Plant Tissue Culture and Genetic Engineering Lab, National Agri-Food Biotechnology Institute (NABI), Department of Biotechnology, Ministry of Science and Technology (Government of India), Mohali, Punjab, India

    Siddharth Tiwari

  2. Department of Biotechnology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India

    Bhupendra Koul

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Singh, H., Asija, S., Sharma, K., Koul, B., Tiwari, S. (2023). Genetic Improvement of Pea (Pisum sativum L.) for Food and Nutritional Security. In: Tiwari, S., Koul, B. (eds) Genetic Engineering of Crop Plants for Food and Health Security. Springer, Singapore. https://doi.org/10.1007/978-981-99-5034-8_1

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