Transformation in Daucus carota L. (Carrot)
Carrot (Daucus carota) has, for two main reasons, been the subject of a variety of genetic transformation studies. As with most food crops, the prospect exists for increased yield and production efficiency by introduction of agronomically useful genes into commercial cultivars. Such genes can potentially confer a range of desirable traits including resistance to pathogens, insects, drought, salt stress, and herbicides.
KeywordsMaize Bacillus Cellulase Macromolecule Mannitol
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