Description
Book SynopsisThe genetic variability that developed in plants during their evolution forms the basis of their domestication and breeding into the crops grown today for food, fuel and other industrial uses. This third edition of Plant Evolution and the Origin of Crop Species brings the subject up-to-date, with more emphasis on crop origins. Beginning with a description of the processes of evolution in native and cultivated plants, the book reviews the origins of crop domestication and their subsequent development over time. All major crop species are discussed, including cereals, protein plants, starch crops, fruits and vegetables, from their origins to conservation of their genetic resources for future development.
Table of ContentsPart 1: Evolutionary Processes 1: Chromosome Structure and Genetic Variability 2: Assortment of Genetic Variability 3: The Multifactoral Genome 4: Polyploidy and Gene Duplication 5: Speciation Part 2: Agricultural Origins and Crop Evolution 6: Origins of Agriculture 7: The Dynamics of Plant Domestication 8: Cereal Grains 9: Protein Plants 10: Starchy Staples and Sugars 11: Fruits, Vegetables, Oils and Fibers 12: Postscript: Germplasm Resources a: Ex situ conservation b: In situ conservation
