Chapters authored
Cumin (Cuminium cyminium L.): A Seed Spice Crop with Adopted Production Technology in Cumin Cultivated Regions
Cumin is a seed spice which finds its place in variety of global cuisines, especially in Indian context. India leads in the world in production of cumin with 70% of world’s production and consumes 90% of this produce. It is a high potential crop with great demand around the world due to changing food consumption behavior, and increasing demand for value-added products such as oil and powder. Cumin has a distinct flavor and aroma owing to presence of essential oils. Cumin has different biological and biomedical properties and finds use in various ayurvedic preparations in different forms. Cumin has been found in three types of colours: amber, white, and black. Among this amber is widely accepted and black also have unique flavor. Cumin is a crop of tropical and subtropical regions and suitable for cultivation on wide variety of soils. Cumin production can be easily done with very few hindrances such as frost injury, wilt and powdery mildew. There is a lot of scope and prospectus regarding its cultivation which can be exploited in other cumin suitable regions of the world through various agronomical innervations, crop improvement programs and biotechnological tools.
Part of the book: Ginger
Enhancing Maize (Zea mays L.) Crop through Advanced Techniques: A Comprehensive Approach
Maize (Zea mays L.) is one of the most widely cultivated crops globally, making significant contributions to food, animal feed, and biofuel production. However, maize yield is greatly affected by various climate and soil factors, and it faces hindrances due to abiotic stresses, such as drought, salinity, extreme temperatures, and cold conditions. In confronting these hurdles, the field of crop breeding has transformed thanks to high-throughput sequencing technologies (HSTs). These advancements have streamlined the identification of beneficial quantitative trait loci (QTL), associations between markers and traits (MTAs), as well as genes and alleles that contribute to crop improvement. Presently, well-established omics techniques like genomics, transcriptomics, proteomics, and metabolomics are being integrated into maize breeding studies. These approaches have unveiled new biological markers can enhance maize’s ability to withstand a range of challenges. In this chapter, we explore the current understanding of the morpho-physiological and molecular mechanisms underlying maize resistance and tolerance to biotic and abiotic stresses. We focus on the use of omics techniques to enhance maize’s ability to withstand these challenges. Moreover, it emphasizes the significant potential of integrating multiple omics techniques to tackle the challenges presented by biotic and abiotic stress in maize productivity, contrasting with singular approaches.
Part of the book: New Prospects of Maize