The Genetic Basis for Seed Quality Traits in Legumes

Dear Colleagues,

The seeds from pulse (legume) crops such as pea, fava/faba bean, lentil and chickpea can provide a rich source of protein, starch, fibre and micronutrients in support of farm animal and human nutrition, but they also contain antinutrients which can diminish their value. The genetic basis for variation in legume seed components has been investigated over many years, but, with the increasing availability of genomic sequences, the overall control of seed storage product accumulation and the genes underlying many quantitative trait loci associated with variation might be deciphered. Genetic improvement in seed quality traits is being explored, including through modification of starch and protein type and amino acid profile, and through elimination or diminution of antinutrients, such as protease inhibitors, phytate, and vicine/convicine. The exploration of germplasm resources and the discovery and generation of novel allelic variation in candidate genes is underpinning these advances.

Globally, the seeds of pulse crops are undervalued with respect to their potential for promoting human health. Recently, new market opportunities are creating demand for alternative plant-based ingredients for gluten-free, snack and meat replacement foods, where pulse seeds can provide nutritionally and functionally important properties. Some of these markets place additional demands and value on visual traits in seeds. Improved genetic understanding of seed quality traits to support breeding, alongside the development of new markets and alterations to dietary preferences, should together positively impact the promotion of pulse crops in rotations, supporting environmental sustainability.

In this Special Issue, articles (which may be original research papers, hypotheses, perspectives, reviews, or opinions) are invited on the genetics and genomics of seed quality traits in legume/pulse crops, related to nutrition and market preference; health promotion; the control of seed product accumulation, including amino acids and sugars; and the exploration and use of novel germplasm.

Prof. Claire Domoney
Dr. Alfonso Clemente
Guest Editors

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• antinutrients
• biofortification
• legume
• micronutrients
• phytate
• protein
• protease inhibitors
• pulse seeds
• resistant starch
• seed quality traits