Book ChapterDOI
Botany of Chickpea
Sobhan B. Sajja,Srinivasan Samineni,Pooran M. Gaur +2 more
- pp 13-24
TLDR
The cultivated chickpea, Cicer arietinum, is a short annual herb with several growth habits ranging from prostrate to erect, and its hairs secrete a characteristic acid mixture which defends the plant against sucking pests.Abstract:
Chickpea is one of the important food legumes cultivated in several countries. It originated in the Middle East (area between south-eastern Turkey and adjoining Syria) and spread to European countries in the west to Myanmar in the east. It has several vernacular names in respective countries where it is cultivated or consumed. Taxonomically, chickpea belongs to the monogeneric tribe Cicereae of the family Fabaceae. There are nine annuals and 34 perennial species in the genus Cicer. The cultivated chickpea, Cicer arietinum, is a short annual herb with several growth habits ranging from prostrate to erect. Except the petals of the flower, all the plant parts are covered with glandular and non-glandular hairs. These hairs secrete a characteristic acid mixture which defends the plant against sucking pests. The stem bears primary, secondary and tertiary branches. The latter two branch types have leaves and flowers on them. Though single leaf also exists, compound leaf with 5–7 pairs of leaflets is a regular feature. The typical papilionaceous flower, with one big standard, two wings and two keel petals (boat shaped), has 9 + 1 diadelphous stamens and a stigma with 1–4 ovules. Anthers dehisce a day before the flower opens leading to self-pollination. In four weeks after pollination, pod matures with one to three seeds per pod. There is no dormancy in chickpea seed. Based on the colour of chickpea seed, it is desi type (dark-coloured seed) or kabuli type (beige-coloured seed). Upon sowing, germination takes a week time depending on the soil and moisture conditions.read more
Citations
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Journal ArticleDOI
Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review
Ravneet Kaur,Kamlesh Prasad +1 more
TL;DR: This review gives an outline of the available literature on production, nutritional composition, bioactive components along with their health benefits and processing techniques used for the development of chickpea-based food products.
Breeding for Abiotic Stress Adaptation in Chickpea (Cicer arietinum L.): A Comprehensive Review
TL;DR: Insight is provided into common abiotic stresses affecting chickpea production worldwide with an emphasis on heat, frost and drought.
Journal ArticleDOI
Genetic Diversity Analysis between Different Varieties of Chickpea (Cicer arietinum L.) Using SSR Markers
TL;DR: Evaluating genetic diversity among genomes of chickpea comprising of 5 different varieties with the help of simple sequence repeats (SSR) molecular markers enabled identification of the genomic regions responsible for Drought Tolerance in chickPEa.
Journal ArticleDOI
AquaCrop model calibration and validation for chickpea (Cicer arietinum) in Southern Africa.
TL;DR: In this paper, the authors used AquaCrop model to simulate attainable yields for chickpea crop in response to the effects of planting date in the Northestern Region of South A...
References
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Origin, history and taxonomy of Chickpea
TL;DR: Van der Maesen and Ramanujam as discussed by the authors provided a reasonable picture of the use of chickpea in early man's history, but more documentation is certainly required.
Book ChapterDOI
Chickpea (Cicer arietinum L.).
TL;DR: An efficient Agrobacterium-mediated transformation protocol for chickpea is described using axillary meristem explants, which results in a high frequency of genetic transformation and recovery of valuable transgenic plants.
Journal ArticleDOI
The delimitation of the tribe Vicieae (Leguminosae) and the relationships of Cicer L.
Super-Early Chickpea Developed at ICRISAT Asia Center
TL;DR: In this paper, a transgressive segregant (ICCV96029) was selected from a cross of two early-maturing chickpea lines, ICCV2 and ICCV93929, which flowers in ~23 days.
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