Molecular Mapping and Marker Assisted Selection for Development Edible Colour, 脦虏-carotene and Anthocyanin Bio-fortification in Cole and Root Crops
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Abstract
Vegetables are commonly called as protected food because of their protective effects against degenerative diseases such as cancer and cardiovascular disease. Inherent richness of vegetable crops for nutrients makes them suitable food material to address the major concerns of hunger and malnutrition in the developing countries Edible colours are natural pigment include anthocyanin, betalins, carotenoids, chlorophylls are responsible for Red, blue, Purple and orange colour in many vegetable crops. Conventional approaches like Single plant selection, Back cross, Pedigree selection and Bulk method already have been attempt but these are time consuming and difficulties in precise phenotyping of quality trait. Discovery of Molecular markers enhance efficiency of breeding, Marker assisted selection, Genome sequencing technology, RNA interference (RNAi) and genetic engineering play a significant role in reducing time and cost and development of edible colour rich vegetable cultivars and used for molecular tagging of desirable trait. Present Review has summarized the attempt and potential for improving Edible colour, β-carotene and Anthocyanin in roots and Brassica vegetable crops.
