Improvement of faba bean (<i>Vicia faba L</i>.) yield and quality through biotechnological approach: A review

Abstract

Faba bean (Vicia faba L.), an old-world grain legume, is grown approximately in 3 m/ha area world-wide from temperate, tropical to hot arid conditions. It is such a wonderful legume that it can excel even under adverse soil conditions; acidic or saline alkaline (pH 4.5 to 9.0). In favourable conditions, it gives very high yields, but low yield may result from biotic and abiotic stress. In India, it is still treated as minor legume. Genetic transformation based on Agrobacteria is possible. Several random amplified polymorphic DNA (RAPD) markers linked to a gene determining hypersensitive resistance to race 1 of the rust (Uromyces viciae-fabae) have been reported. Molecular breeding for resistance to broomrape, Ascochyta blight, rust, and chocolate spot have been obtained. The use of marker assisted selection (MAS) can complement conventional breeding by speeding up the selection of desirable traits and increasing selection efficiency. Recently, markers linked to a gene controlling growth habit or to select against traits affecting the nutritional value of seeds have also been reported. Lack of suitable cultivar can be easily overcome by application of modern tools and techniques. Several in-vitro techniques would be very useful for faba bean breeding. New techniques such as protoplast fusion, regeneration, and embryo-rescue assisted interspecific crossing could probably be introduced to V. faba L. to improve yield and quality. This review work examines the role of various techniques with reference to faba bean improvement.

Key words: Vicia faba, faba bean, grain quality, resistance breeding, nitrogen fixation, zero tannin.