Genetic improvement for improving nutritional quality in vegetable crops: A review
Karmakar P, Singh BK,
Devi J Singh PM and Singh B. 2016. Genetic improvement for improving
nutritional quality in vegetable crops: A review. Vegetable Science 43(2): 145-155.
Abstract
Nutritional deficiency is one of
the major problems globally, especially in resource poor developing countries
distressing the economical, social and personal growth simultaneously. Vegetables are an indispensable component
of balanced diets as they provide different vitamins, minerals, dietary fiber
and phytonutrients required for growth and development of human beings; and are
the best and cheapest sources of nutrients particularly
to the vegetarians. During last century, the ever increasing population compelled
agriculturists and plant breeders for intensive agriculture and development of
high yielding varieties, respectively to increase productivity to feed the
people. Presently, improving the nutrient
concentration in edible plant parts has become a goal of plant/vegetable
breeding because of the increasing public awareness towards human nutrition and
health. Some land races, old
varieties, pre-breeding lines and wild relatives are very good source of
nutrients, generally governed by poly-genes and have ability to transfer the
traits in elite background. Suitable poly-cross breeding approaches along with
evaluation of large number of population would be the best to enhance the
nutrient concentration in vegetables. Complementarily, the use of
biotechnological tool and molecular marker-assisted selection will certainly expedite
the pace and prospects of success for ‘‘nutrient biofortification’’ of
vegetable crops.
Keywords: Vegetable, Nutrient, Breeding,
Genetic resources, Biofortification, Minerals, Vitamins
Introduction
Vegetables have tremendous potential
to alleviate malnutrition, hidden hunger and degenerative disease like cancer;
Alzheimer and cardiovascular disease. Large part of global population,
especially developing countries, lack adequate access to vegetables required
for building and maintaining good health. Insufficient intake of nutrients is
considered among the top 10 causes responsible for the mortality and accounted
for 2.7 million deaths per annum globally (Ezzati et al. 2002). Malnutrition is more prevalent in the tropical
countries because per capita availability and consumption of vegetables is
lacking behind of the minimal standard of 73 kg/person/annum. The International
Food Policy Research Institute predicts an 18% rise in the number of
malnourished children from 2001–2020 (IFPRI 2001). Vegetable crops are recognized
as the principal source of micronutrients, both macro and micro elements and
loaded with phytonutraceuticals. This insight regarding the distinguished role
of vegetables in nutritional security has steered to some efforts for improving
nutritive quality further. There are so many vegetables which regarded as noteworthy sources for various
minerals, vitamins, and as well as for valuable nutraceutical compounds of
plant origin.
For
intensive farming, the prime objective of genetic improvement of crop plant was
to upsurge the productivity of crops by altering the primary morphological and physiological
attributes (Moore and Janick 1983). Nevertheless, during recent times, the requirement
in farming has altered towards the importance of crop varieties with improved
nutritional and quality traits. During the last three decades, breeding
objectives have prioritized for the growing attention for obtaining new standard
of quality traits, more particularly nutritive and nutraceutical value (Kumar et al. 2009). Improving quality
parameters of food has become one of the main objectives of vegetable breeding
as the public awareness related to nutraceutical compounds on human nutrition
and health increasing day by day. During the course of domestication and genetic
improvement of crop plants, several characters were left behind in the wild
relatives, primitive, old and obsolete varieties.
Extensive
screening of germplasm to find out genetic variation, together with conventional
breeding and effective selection procedures is prerequisite to breed novel genotypes
with improved nutritional quality. Furthermore, elaborative research is
essential to estimate the influence of growing environment and agronomic
packages on these newly developed nutritionally enriched genotypes with
standard cultivars. Different techniques based on molecular biology can be
efficiently exploited to identify, map and clone the gene(s) that regulate the
synthesis pathways of carotenoid, ascorbic acid and flavonoid. Biofortification at the crop level can be
achieved through the transfer of genes conferring enhanced nutritional traits
directly into elite breeding lines and generating transgenic plants. Transgenic
plants have been developed in several plant species for producing enhanced
levels of beta carotene. Unlike traditional
breeding, genetic engineering has the unique benefits to speed up, straight
forward development of genotypes, simplicity, make possible for multiple and concurrent
biofortification for various phytonutrients, and unlimited admittance to
genetic diversity (gene from bacterium, animal and even totally synthetic gene
or gene which is artificially tailored
that do not present in nature).
Nutritional quality of
vegetables
Vegetables
are recognized as an indispensable component of balanced diets because they
provide different vitamins, minerals, dietary fiber and phytochemicals in food
we consume. Vegetables constitute a main part of the human diet across the
globe and occupy crucial role in human nutrition by acting as sources of phytoneutraceuticals
which includes different vitamins (viz.,
C, A, B1, B6, B9, E), minerals, dietary fiber and phytochemicals (Craig and Beck 1999; Wargovich 2000). Consumption of vegetables in the daily diet improves digestive
system, vision, and decreased risk various heart related ailments, diabetes,
and cancer. Some phytochemicals found in vegetables are well known antioxidant
and reduce the threat of chronic disease by neutralizing free radicals, detoxification
of carcinogens, changing metabolic activation, and manipulating processes that
alter the course of tumor cells. Each vegetable group has a distinct
combination of phyto-nutriceuticals which differentiate them from other groups
and crops within same group (Dias
2012).
Crops
of the Apiaceae family like carrot, celery and parsley are rich in flavonoids,
carotenoids, ascorbic acid and vitamin E (Nielsen et al. 1999, Ching and Mohamed
2001, Horbowicz et al. 2008). In carrot, the levels of carotenoid have improved spectacularly during
last forty years through traditional breeding and reached up to a level of 1000
ppm on the basis fresh weight (Simon
and Goldman 2007). The vegetables belonging to Compositae family i.e. lettuce
and chicory are enriched with flavonoids, tocopherols and conjugated quercetin,
(Crozier et al. 2000, Almeida
2006). The Cucurbitaceous
vegetables (pumpkin, squash, melon, cucumber) are good source of vitamin
C, carotenoids and tocopherols (Dhillon
et al. 2012).
All the legumes like bean, pea and soybean are rich in isoflavonoids and
dietary fiber (Mishra 2012). Cruciferous
vegetables includings cabbage, broccoli, cauliflower, Brussels sprouts, kales, Chinese
cabbage etc., are the richest sources of glucosinolates, minerals and
carotenoids (Dias 2012, Singh et al.
2012). The glucosenolates of crucifers have been demonstrated to protect from
cancer of lung, prostate, breast, and chemically induced cancers (Verhoeven et al. 1996, Traka 2010).
The utilization
of solanaceous vegetables in traditional therapy is reported from prehistoric
times. There are substantial variations in the phytonutrient content among the
vegetables of solanaceae family (Dias 2012). As far as food composition
concerned, the tomato has a distinctive nutritional and phytochemical composition.
It contains noteworthy quantities of various type carotene (α-, β-,
γ-, δ-carotene) varying in concentrations from 0.6 to 2.0 mg/kg
(Albushita et al. 2000, Leonardi et al. 2000). Fresh peppers are considered
as excellent sources of carotenoids, dietary fibre, ascorbic acid, vitamin K,
and flavonoids (Bosland 1996). Red peppers also contain appreciable amount of
lycopene and β-cryptoxanthin. The most important phytonutraceuticals in chilli
peppers are various capsaicinnoids. More than twenty types of capsaicinoids
either belong to capsaicin or dihydrocapsaicin were reported in chilli pepper (Nelson
1919). Phytonutraceuticals present in brinjal include various phenolic
compounds like chlorogenic acid and caffeic; and flavonoids like nasunin. Delphinidin-
3-(coumaroylrutinoside)-5-glucoside is also known as nasusin is predominant compound
in brinjal. It is the component of the anthocyanin responsible for purple
pigmentation in the peel of brinjal (Noda et al. 1998 and 2000). It is
also considered as a decent source of vitamin K, magnesium, heart healthy copper,
ascorbic acid, niacin vitamin B6 and folic acid (Ensminger et al. 1986, Wood 1988).
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