Genetic breeding of edible mushrooms: from the genome to the production of new varieties of Pleurotus ostreatus
2006
Pisabarro de Lucas, Gerardo | Peñas Parrila, María Manuela | Pérez Garrido, María Gumersinda | Park, Sang-Kyu | Eizmendi Goikoetxea, María Arantzazu | Parada Albarracín, Julián Andrés | Palma Dovis, Leopoldo | Idareta Olagüe, Eneko | Jurado Cabanillas, Javier | Castellón Gadea, Jordi | Ramírez Nasto, Lucía | Producción Agraria | Nekazaritza Ekoizpena
Comunicación presentada al VI Meeting on Genetics and Cellular Biology of Basidiomycetes (GCBB-VI), organizado por y celebrado en la Universidad Pública de Navarra el 3-6 de junio de 2005.
Показать больше [+] Меньше [-]The breeding of new varieties of industrially cultivated edible mushrooms must proceed in the framework defined by the breeding objectives, the biological characteristics of the material and the legal and cultural constraints imposed to the breeding technology to be used. This last aspect is of the greatest importance in the case of a food that is considered in European countries as high quality and closer to nature than other industrially produced foods. This fact prevents the use of genetic-engineering based technologies for breeding, as the consumers would hardly accept genetically modified mushrooms. Consequently, mushroom breeding should be based on time-consuming processes of classic breeding. Molecular biology, however, can offer to the breeders useful tools for speeding up the selection process, for evaluating the new bred lines and, last but not least, to identify and eventually protect legally the outcome of their breeding programs.
Показать больше [+] Меньше [-]This work has been supported by research project No. AGL2002-04222- C03-01 of the Comisión Interministerial de Ciencia y Tecnología.
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Библиографическая информация
Эту запись предоставил Public University of Navarra