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Everything you need to know about quality breeding for crop plants !
Q. 1. What is quality?
Ans. Quality refers to suitability or fitness of an economic plant product to its end use. It is of different types, viz. market quality, industrial quality, nutritional, quality, etc.
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Q. 2. What is market quality?
Ans. Fitness of a product for marketing is called market quality. In food and vegetable crops, it includes uniformity in shape, size, colour, texture, keeping quality etc.
Q. 3. What is industrial quality?
Ans. Suitability of a plant product for use as a raw material in industries is called industrial quality.
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It includes:
(i) Backing quality in wheat,
(ii) Matting quality in barley,
(iii) Crushing quality in sugarcane, and
(iv) Canning quality in fruit crops.
Q. 4. What is nutritional quality?
Ans. Suitability of a plant product for human and animal consumption is called nutritional quality. A quality product has balanced combination of carbohydrates, proteins and lipids.
Q. 5. What is quality breeding?
Ans. Genetic improvement of crop plants in relation to various quality attributes is called quality breeding. Quality traits differ from crop to crop.
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Q. 6. What is food?
Ans. The substance which is used (eaten) to meet the requirement of body for energy, maintenance of health, growth and reproduction is called food.
Q. 7. What are nutrients?
Ans. Various chemical components of food which provide nourishment to the body such as carbohydrates, proteins, fat, vitamins and minerals are called nutrients.
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Q. 8. What is nutrition?
Ans. The scientific study of food in relation to health of human and animals is called nutrition.
Q. 9. What is malnutrition?
Ans. Adverse effect of imbalanced diet on human health is called malnutrition. It results from deficiency, excess or imbalance of nutrients in the diet.
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Q. 10. What is under nutrition?
Ans. Low intake of food is called under nutrition.
Q. 11. What are amino acids?
Ans. Organic compounds which contain, carboxyl (COOH) or acidic group and an amino or basic (NH2) group are called amino acids. Amino acids are of two types, viz. essential and non-essential.
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Q. 12. What are essential amino acids?
Ans. Those amino acids which cannot be synthesized in human body and their requirement has to be met through dietary intake are called essential amino acids.
These are given below:
i. Methionine – Tryptophan
ii. Isoleucine – Valine
iii. Leucine – Phenylalanine
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iv. Lysine – Histidine
v. Threonine – Arginine
Q. 13. What are non-essential amino acids?
Ans. Those amino acids which can be synthesized by human body and they need not be supplied through diet are known as non-essential amino acids.
Q. 14. What are proteins?
Ans. Organic compounds which are composed of amino acids are called proteins. In other words, proteins are polymers of amino acids.
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Q. 15. What is vitamin?
Ans. A vital substance which is required in very small quantity and is essential for proper growth and good health is called vitamin.
Q. 16. What are quality characters in wheat?
Ans. In wheat, amber grain colour, medium to bold grain size, hard viterous texture, and lustrous appearance are important features for good market quality, High lysine content and good backing quality are essential for use in biscuit and bread making.
Q. 17. What are quality characters in barley?
Ans. In malting barley, low protein content and high extract of soluble oligosaccharides after malting are desirable characters. Low protein produces less haze in beer and high oligosaccharides are essential for fermentation.
Q. 18. What are quality characters in rice?
Ans. Important quality characters of rice are given below:
(i) White, fine and long slender grains.
(ii) Taste and fragrance.
(iii) Less breakage in milling.
(iv) More hulling recovery,
(v) Better cooking quality, and
(vi) High protein and lysine contents.
Q. 19. What are quality traits in maize?
Ans. Main quality traits of maize are given below:
(i) Bold flint grains with attractive colour.
(ii) High lysine, sugar and oil contents.
Q. 20. What are quality traits in sorghum?
Ans. In sorghum, white grains of attractive shape and size, high protein and lysine contents are main quality traits.
Q. 21. What are quality traits in Pearl-millet?
Ans. In pearl-millet, bold lustrous and pearly amber coloured grains and high iron contents are desirable quality characters.
Q. 22. What are quality characters in pulses?
Ans. In pulse crops, main quality characters are given below:
(i) Attractive shape, size and colour of grains.
(ii) High protein content.
(iii) High methionine and tryptophan contents.
(iv) Less flatulence,
Q. 23. What are quality traits in oilseeds?
Ans. Main quality characters of oil seed crops are given below:
(i) Attractive shape, size and colour of seeds.
(ii) High oil content.
(iii) Absence of anti-nutritional factors,
(iv) High proportion of unsaturated tally acids.
Q. 24. What are quality characters in sugarcane?
Ans. Main quality characters of sugarcane are as follows:
(i) Moderate hardness.
(ii) Long internodes.
(iii) Optimum fibre for milling.
(iv) High sucrose content,
(v) Good quality of juice.
Q. 25. What are quality characters in cotton?
Ans. Quality characters of cotton are given below:
(i) Fibre length, strength, fineness, maturity and uniformity.
(ii) White colour of lint.
Q. 26. What are quality characters in tobacco?
Ans. Main quality characters differ according to uses as follows:
(i) Thin leaves are preferred for cigar and pipe smoking.
(ii) Thick leaves are suitable for cigarettes,
(iii) High nicotine is suitable for bidi, hookah and chewing,
(iv) Low nicotine is preferred for cigarettes,
(v) High sugar content is preferred.
Q. 27. What are quality characters in potato?
Ans. In potato, main quality characters are:
(i) Attractive shape, size and colour of tubers.
(ii) Good taste and thin skin.
(iii) Good keeping quality and cooking quality.
(iv) High starch content,
Q. 28. What are quality traits in vegetables?
Ans. Main quality traits of vegetables are as follows:
(i) High vitamin and mineral contents.
(ii) Good taste and cooking quality.
(iii) Keeping quality.
Q. 29. What are quality traits in forage crops?
Ans. Main quality traits of forage crops are given below:
(i) Greater nutritive value.
(ii) More portability, and
(iii) Absence of toxic substances.
Q. 30. What are goals of breeding for improved nutritional quality?
Ans. There are four major goals of breeding for improved nutritional quality as follows:
(i) High quantity and quality of protein.
(ii) High content and quality of oil.
(iii) High vitamin and mineral contents.
(iv) Low toxic substances.
Q. 31. What are water soluble vitamins?
Ans. Vitamins of B and C groups are water soluble.
Q. 32. What are fat soluble vitamins?
Ans. Fat soluble vitamins are A, D, E and K.
Q. 33. What are limiting amino acids in cereals?
Ans. In cereals, limiting amino acids are lysine, threonine and sometimes tryptophan.
Q. 34. What are limiting amino acids in pulses?
Ans. In pulses, limiting amino acids are methionine and tryptophan.
Q. 35. What is limiting amino acid in nuts and oil seeds?
Ans. In nuts and oil seeds, lysine is the limiting amino acid.
Q. 36. What is limiting amino acid in vegetables?
Ans. In vegetables, limiting amino acid is methionine.
Q. 37. What are sulphur containing amino acids?
Ans. Sulphur containing amino acids are:
i. Tryptophan – Lysine
ii. Threonine – Valine
iii. Isolencine – Methionine
Q. 38. What are proteins found in cereals?
Ans. In cereals, following four types of proteins are found:
(i) Albumins-soluble in water.
(ii) Globulins-soluble in saline solutions.
(iii) Prolamins-soluble in relatively strong alcohol.
(iv) Glutelins-soluble in dilute alkaline solutions.
Cereals contain about 70% prolamins and glutelins and 30% albumins and globulins,
Q. 39. What are proteins found in pulses?
Ans. Pulses contain two types of protein viz. albumin and globulin; Pulses contain about 80% globulin.
Q. 40. What are types of globulin found in pulses?
Ans. In chickpea, globulin is of three types, viz. alpha, beta and gamma. Alpha globulin accounts for more than 80% of total protein.
Q. 41. What are types of globulin found in faba and pea?
Ans. In faba and pea, globulin is of two types, viz. legumin and vicilin.
Q. 42. What are toxic substances found in legumes?
Ans. In legumes, following toxic substances are found:
(i) Tripsin inhibitor: It is found in pigeon-pea, French bean and soybean.
(ii) Haemagglutinins: It is found in French bean.
(iii) Lathyrogenes: It is found in Lathyrus sativus.
(iv) Glucocides: It is found in white clover.
(v) Goitrogens: It is found in soybean.
(vi) Antivitamin E factor: It is found in field pea.
Q. 43. What are important sources of nutritional quality?
Ans. Important sources of nutritional quality are as follows:
(i) Cultivated varieties.
(ii) Germplasm collections,
(iii) Wild species.
(iv) Mutations etc.
Q. 44. What are sources of high lysine in maize?
Ans. Sources of high lysine in maize are given below:
Opaque 2 – Opaque 7
Flory 2 – Brittle 2
All these are spontaneous mutations.
Q. 45. What source of high lysine in sorghum?
Ans. In sorghum, there are three main sources of high lysine as follows:
(i) IS 11167 and IS 11758-Spontaneous mutants.
(ii) P 721-Induced mutant (DES).
Q. 46. What are sources of high lysine in barley?
Ans. In barley, sources of high lysine are given below:
(i) Induced mutants-Notch 1, Notch 2 and Rio 1508.
(ii) Spontaneous mutant-Hiproly.
Q. 47. What is toxic substance in Lathyrus?
Ans. In Lathyrus, toxic substance is Lathyrogen or neurotoxin which leads to paralysis of lower limbs in human.
Q. 48. What is toxic substance in pigeon-pea and cowpea?
Ans. In pigeon pea and cowpea, toxic substance is tripsin inhibitor.
Q. 49. What are toxic substances in soybean?
Ans. In soybean, toxic substances are tripsin inhibitor and goitrogens.
Q. 50. What are toxic substances in rapeseed and mustard?
Ans. In rapeseed and mustard, toxic -substances are Erucic acid and Eicosenoic acid.
Q. 51. What is toxic substance in cotton?
Ans. In cotton, gossypol, a phenotic compound, is the toxic substance.
Q. 52. What is toxic substance in sunflower?
Ans. In sunflower, polyphenotics is toxic substance.
Q. 53. What are toxic substances in potato?
Ans. In potato steroidal akaloids are toxic compounds.
Q. 54. What are toxic substances in cucurbits?
Ans. In cucurbits, cucurbitacins are toxic substances.
Q. 55. What is toxic substance in brinzal?
Ans. In brinzal, bitter principle is the toxic substance.
Q. 56. What is toxic substance in cassava?
Ans. In cassava, the toxic substances are in CN glucocide.
Q. 57. What are toxic substances in mango?
Ans. In mango, resigns are toxic substances,
Q. 58. In which crop cynogenic glucocides are found?
Ans. Cynogenic glucocides are found in sorghum, sudan grass and white clover.
Q. 59. What are toxic substances in alfalfa?
Ans. In alfalfa, saponins and plant estrogens are toxic substances.
Q. 60. What is the toxic substance in sweet clover?
Ans. In sweet clover, coumarin is the toxic substance.
Q. 61. What are toxic substances in safflower?
Ans. In safflower, polyphenols are toxic substances.
Q. 62. What are toxic substances in Lespedeza?
Ans. In Lespedeza, tannins are toxic substances.
Q. 63. What are high lysine varieties of maize?
Ans. In maize high lysine varieties are Protina, Shakti and Ratan. All these are composite varieties.
Q. 64. What are sources of high protein and lysine in wheat?
Ans. In wheat, Atlas 66 and Indian line Naphal are important sources of high protein and lysine.
Q. 65. What are high sucrose varieties of sugarcane?
Ans. In sugarcane, varieties CO 671, CO 6806, CO 7314, CO 7704, and CO 62174 have high sucrose content.
Q. 66. What are varieties of barley suitable for malting?
Ans. In barley, varieties Karan 15, Karan 92 and Karan 280 are good for malting quality.
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Q. 67. Which is the high protein and high oil variety of soybean?
Ans. In soybean, variety Lee has high protein (43-45%) and high seed oil contents.
Q. 68. Which is high oil variety of rapeseed?
Ans. In rapeseed, variety K 88 has high oil content. It contains 48.8% oil.
Q. 69. Which is low neurotoxin variety of Lathynes?
Ans. In Lathynes, variety Pusa 24 has low neurotoxin. The level of neurotoxin is much below critical level.
Q. 70. What are maize varieties developed using opaque 2?
Ans. In maize three varieties, viz. Protina, Shakti and Ratan have been developed through the use of opaque 2, a high lysine mutant.
Q. 71. What are limitations of breeding for quality traits?
Ans. Main limitations of breeding for quality traits are given below:
(i) In cereals and pulses, there is negative association between grain yield and seed protein.
(ii) There is negative association between seed oil and seed protein.
(iii) Sometimes selection for high lysine leads to reduction in grain size as in barley.
(iv) Transfer of quality character from wild species is a difficult task and long-term programme.
(v) Such work requires cooperation of biochemist which sometimes becomes limiting factor.
