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Transgenic Brown Mustard (Brassica juncea)

  • E.-C. Pua
Part of the Biotechnology in Agriculture and Forestry book series (AGRICULTURE, volume 46)

Abstract

Brassica juncea (L.) Czern & Coss (brown mustard), is an amphidiploid (AABB) with a diploid chromosome number (2n) of 36. It is thought to have originated in Africa and was later brought to Asia (Purseglove 1974); to date, it accounts for 40% of the world spice trade. The plant has been used in Europe and North America as a condiment owing to its high levels of 2-propenyl (allyl) glucosinolate in the leaf that can be hydrolyzed to form allyl isothiocyanate, which gives rise to a strong pungent olfactory mustard flavor. The genetic component contributing to mustard oil biosynthesis in B. juncea is originated from the B. nigra genome (Williams and Hill 1986). Apart from being used as a spice and condiment, B. juncea has also been utilized as green manure and fodder crop in Western Europe (Vaughan and Hemingway 1959). In Asia, the plant is consumed as a salad crop and as a pickled or cooked vegetable. The seed is rich in oil, ranging from 32 to 45% of the total content. It is widely grown as an oilseed crop in China, India, and the southwestern region of the former Soviet Union, where oil is mainly domestically processed and consumed.

Keywords

Transgenic Plant Somatic Embryogenesis Brassica Juncea Hypocotyl Explants Plant Cell Tissue Organ Cult 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2000

Authors and Affiliations

  • E.-C. Pua
    • 1
  1. 1.Plant Genetic Engineering Laboratory, Department of Biological Sciences, Faculty of ScienceNational University of SingaporeSingaporeRepublic of Singapore

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