Results 51 to 60 of about 1,606 (178)
Advances in Pigeonpea Genomics [PDF]
, 2013 Pigeonpea, a member of family Fabaceae, is one of the important food legumes cultivated in tropical and subtropical regions. Due to its inherent properties to withstand harsh environments, it plays a critical role in ensuring sustainability in the subsistence agriculture.
Bohra, A +4 more
openaire +1 more source
Gene Editing and Transformation Strategies for Engineering Drought‐Tolerant Legumes
Legume Science, Volume 8, Issue 1, March 2026.ABSTRACT Legumes play a vital role in agriculture, nutrition, and the economy, but their production faces significant threats. Among these, drought and its unpredictability will be the most damaging constraint in the coming decades. Enhancing drought tolerance is essential for resilient and sustainable legume cultivation, and genetic engineering ...
Andrea Fernandez‐Gutierrez +2 more
wiley +1 more source
International Journal of Bio-Resource and Stress Management, 2019 A field experiment was conducted to study the growth and productivity of pigeonpea + radish intercropping system under different nutrient management practices for two consecutive years during kharif seasons of 2013 and 2014 at Instructional Farm, RRTTS,
A. K. Sethy, A. K. Barik, R. K. Paikaray
doaj
Journal of Agriculture and Food ResearchPigeonpea cultivation in drylands faces challenges such as unpredictable rainfall, poor crop establishment, and management issues, necessitating the development of innovative, science-based technologies, particularly in a climate change context.
Gajanan L. Sawargaonkar +9 more
doaj +1 more source
Genetic patterns of domestication in pigeonpea (Cajanus cajan (L.) Millsp.) and wild Cajanus relatives. [PDF]
PLoS ONE, 2012 Pigeonpea (Cajanus cajan) is an annual or short-lived perennial food legume of acute regional importance, providing significant protein to the human diet in less developed regions of Asia and Africa.
Mulualem T Kassa +8 more
doaj +1 more source
Defense heterosis as a novel plant protection strategy: From theory to breeding practice
New Plant Protection, Volume 3, Issue 1, March 2026.Defense heterosis, the enhanced disease resistance of hybrids compared to their parents, has evolved from early observations of hybrid vigor to a novel research concept. Advances are now clarifying its diverse genetic and molecular mechanisms across various plant–pathogen interactions.
Kaiqi Xu, Xue Li, Fangfang Li
wiley +1 more source
BMC Genetics, 2012 Background Pigeonpea is an important grain legume of the semi-arid tropics and sub-tropical regions where it plays a crucial role in the food and nutritional security of the people. The average productivity of pigeonpea has remained very low and stagnant
Kumawat Giriraj +7 more
doaj +1 more source
Registration of Pigeonpea Cultivar Tumia [PDF]
Crop Science, 2007 'Tlimia' pigeonpea [Cajanuscajan (L.) Millsp.]. (Reg. no. CV-271. PI 642783). originally designated as ICEAP 00068. was developed jointly by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) and Ilonga Agricultural Research Institute (IARI) (Ministry of Agriculture and Food Security. Tanzania).
Gwata, E T, Mligo, J K, Silim, S N
openaire +2 more sources
Optimization of CRISPR/Cas9‐mediated CtPDS knockout in guar protoplasts
The Plant Genome, Volume 19, Issue 1, March 2026.Abstract Guar (Cyamopsis tetragonoloba L. Taub.) is a climate‐resilient legume with industrial and agricultural applications. Recently, gene editing has emerged as a key genetic tool for crop improvement. Despite its recent increasing value as a commodity for various uses, there is no documented report of gene editing work in guar to date.
Protik Kumar Ghosh +5 more
wiley +1 more source
The Freezing of Pigeonpeas for Market
The Journal of Agriculture of the University of Puerto Rico, 1961 Studies were conducted to determine the feasibility of freezing pigeonpeas. The results obtained show that pigeonpeas can be successfully frozen for market. If the enzyme system is completely inactivated by proper blanching, no appreciable changes in flavor, texture, appearance, and intensity of off-flavor take place during storage at —10° F.
F. Sánchez Nieva +2 more
openaire +2 more sources