Genetic and environmental factors contribute to variation in cell wall composition in mature desi chickpea (Cicer arietinumL.) cotyledons

Author:

Wood Jennifer A.1ORCID,Tan Hwei-Ting2,Collins Helen M.2ORCID,Yap Kuok2,Khor Shi Fang2,Lim Wai Li2,Xing Xiaohui3,Bulone Vincent23,Burton Rachel A.2,Fincher Geoffrey B.2,Tucker Matthew R.2ORCID

Affiliation:

1. NSW Department of Primary Industries; Tamworth Agricultural Institute; Calala New South Wales 2340 Australia

2. ARC Centre of Excellence in Plant Cell Walls and School of Agriculture, Food and Wine; The University of Adelaide; Urrbrae South Australia 5064 Australia

3. Adelaide Glycomics; Urrbrae South Australia 5064 Australia

Funder

PBA chickpea program

ARC Centre of Excellence in Plant Cell Walls

NSW Department of Primary Industries

Publisher

Wiley

Subject

Plant Science,Physiology

Reference96 articles.

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2. Genetic diversity of nutritionally important carotenoids in 94 pea and 121 chickpea accessions;Ashokkumar;Journal of Food Composition and Analysis,2015

3. Effects of cooking and decortication on the physical properties, the chemical composition and the nutritive value of chickpea (Cicer arietinum L.);Attia;Food Chemistry,1994

4. Breeding for a fast cooking bean: A study of genotypes across environments to determine stability of the cooking time trait in Phaseolus vulgaris. Bean Improvement Cooperative;Berry;Annual Report,2016

5. Composition and Quality of Lentil (Lens culinaris Medik): A Review;Bhatty;Canadian Institute of Food Science and Technology Journal,1988

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