Legume Genetics and Breeding

Dear Colleagues,

Legumes are the second most important food source after cereals. They are used as an inexpensive meat alternative and are a rich source of many essential amino acids, minerals, and vitamins. Their yield and quality are restricted due to various biotic and abiotic stresses. Whole-genome sequence, re-sequencing, and other omic data are available for legumes, helping to identify QTL and genes associated with important traits. It is imperative to identify region-specific problems and develop cultivars and resources for screening.

This Special Issue aims to provide an updated overview of Legume Genetics for Plant Breeding. Therefore, authors are invited to submit original research and review articles that address the progress and current standing of genetic and genomic research in legumes.

Dr. Sujan Mamidi
Guest Editor

Manuscript Submission Information

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