Vegetables are generally considered an essential part of balanced diets, providing humans with many beneficial ingredients such as vitamins, minerals, dietary fiber, etc. Vegetable crops involve a large number of taxonomically distinct plant species, and the diversity of germplasm resources allows more possibilities for vegetable variety selection and breeding. The development and application of new biotechnologies, such as omics, gene editing, and molecular markers, have driven further progress in vegetable plant research, bringing important theoretical value and economic significance. Based on new germplasm resources and biotechnology applications, researchers have been able to accelerate vegetable breeding for improved traits and quality.
This Research Topic encourages studies on new germplasm resources, biotechnologies, and their applications in vegetable research, which would help provide a fundamental understanding of the underlying genetics, physiology, biochemistry, and metabolism, with the aim of developing improved breeding regimes for future vegetables. The main questions include: (1) how to use new germplasm resources of vegetables in breeding, and how to identify and verify these germplasm traits? (2) how can new technologies and methods be applied to vegetable breeding research?
We welcome submissions of original research articles, methods, reviews and mini-reviews on the following subthemes but are not limited to:
• Identification of new germplasm resources of vegetables, such as male sterile variants, medicinal, wild plants, distant hybridization, etc.
• Functional verification of genes underlying important agronomic traits in vegetables, including but not limited to nutritional quality, disease resistance, insect resistance, and abiotic stress tolerance.
• Vegetable variety selection and breeding.
• Studies applying omics (genome, proteome, transcriptome, etc.), gene editing, and molecular markers that provide new insights into vegetable plant research.
• Quality nutrients (such as anthocyanins, flavone, vitamins, alkaloids, aromatic substances, etc.) in vegetables beneficial for human health.
Vegetables are generally considered an essential part of balanced diets, providing humans with many beneficial ingredients such as vitamins, minerals, dietary fiber, etc. Vegetable crops involve a large number of taxonomically distinct plant species, and the diversity of germplasm resources allows more possibilities for vegetable variety selection and breeding. The development and application of new biotechnologies, such as omics, gene editing, and molecular markers, have driven further progress in vegetable plant research, bringing important theoretical value and economic significance. Based on new germplasm resources and biotechnology applications, researchers have been able to accelerate vegetable breeding for improved traits and quality.
This Research Topic encourages studies on new germplasm resources, biotechnologies, and their applications in vegetable research, which would help provide a fundamental understanding of the underlying genetics, physiology, biochemistry, and metabolism, with the aim of developing improved breeding regimes for future vegetables. The main questions include: (1) how to use new germplasm resources of vegetables in breeding, and how to identify and verify these germplasm traits? (2) how can new technologies and methods be applied to vegetable breeding research?
We welcome submissions of original research articles, methods, reviews and mini-reviews on the following subthemes but are not limited to:
• Identification of new germplasm resources of vegetables, such as male sterile variants, medicinal, wild plants, distant hybridization, etc.
• Functional verification of genes underlying important agronomic traits in vegetables, including but not limited to nutritional quality, disease resistance, insect resistance, and abiotic stress tolerance.
• Vegetable variety selection and breeding.
• Studies applying omics (genome, proteome, transcriptome, etc.), gene editing, and molecular markers that provide new insights into vegetable plant research.
• Quality nutrients (such as anthocyanins, flavone, vitamins, alkaloids, aromatic substances, etc.) in vegetables beneficial for human health.