Table of Contents

Cover

Title Page

List of Contributors

Foreword

Chapter 1: Important Plant-Based Phytonutrients

1.1 Introduction
1.2 Nutraceuticals and Functional Foods in Human Health
1.3 Plants with Potential for Use as Nutraceutical Source and Functional Food Component
1.4 Nutraceutical Values of Fenugreek
1.5 Coloured Potatoes as Functional Food
1.6 Red Wine as Functional Food
1.7 Tea as Functional Food
1.8 Cereals as Nutraceuticals
1.9 Nutraceutical Properties of Wheat Bran and Germ
1.10 Barley and Oat as Nutraceuticals
1.11 Value-Added Products
1.12 Conclusion
Acknowledgements
References

Chapter 2: Biotechnological Interventions for Improvement of Plant Nutritional Value: From Mechanisms to Applications

2.1 Introduction
2.2 Improvement of Food Nutrition
2.3 Improvement of Nutritional Value Through Crop Improvement
2.4 Identification of Genes With the Potential to Improve the Nutritional Quality
2.5 Genetic Engineering for the Introduction of Nutritionally Potential Genes
2.6 Nutritional Improvement Through Recent Biotechnological Advances
2.7 Production of Health Care Products
2.8 Major Biotechnological Advances in Nutritional Improvement of Plants
2.9 Conclusion
References

Chapter 3: Nutrient Biofortification of Staple Food Crops: Technologies, Products and Prospects

3.1 Introduction
3.2 The Concepts of Nutrition and Malnutrition
3.3 Strategies to Enhance Nutrient Intake and Nutrient Content of Plant Foods
3.4 Quantitative and Qualitative Modification of Dietary Carbohydrates
3.5 Quantitative and Qualitative Enhancement of Proteins and Amino Acids
3.6 Quantitative and Qualitative Enhancement of Fatty Acids in Oil Seed Crops
3.7 Enhancement of Levels of Vitamins
3.8 Enhancement of Levels of Mineral Elements
3.9 Enhancement of Antioxidants
3.10 Mitigation of Levels of Antinutritional Factors
3.11 Conclusions and Recommendations
Acknowledgement
References

Chapter 4: Applications of RNA-Interference and Virus-Induced Gene Silencing (VIGS) for Nutritional Genomics in Crop Plants

4.1 Introduction
4.2 RNA Interference
4.3 Virus-Induced Gene Silencing (VIGS) for Biofortification
4.4 Conclusions
References

Chapter 5: Strategies for Enhancing Phytonutrient Content in Plant-Based Foods

5.1 Introduction
5.2 What are Phytonutrients?
5.3 Which Plant-Based Foods are the Best Known Sources of Phytonutrients?
5.4 How Can We Enhance Phytonutrients?
5.5 Phenotyping for Phytonutrients at Different Levels
5.6 The Future Ahead/Concluding Remarks
Acknowledgements
References

Chapter 6: The Use of Genetic Engineering to Improve the Nutritional Profile of Traditional Plant Foods

6.1 Introduction
6.2 What Are Genetically Engineered Crops?
6.3 GM Plant Foods Under Approval for Commercial Utilisation
6.4 Socioeconomic Impact and Safety of GM Foods
Acknowledgements
References

Chapter 7: Carotenoids: Biotechnological Improvements for Human Health and Sustainable Development

7.1 Introduction
7.2 Occurrence
7.3 Discovery and Early History
7.4 Carotenoids Use in Human Foods and Biotechnology
7.5 Use of Carotenoids in Animal Feed
7.6 Global Market Situation and Sustainability
7.7 Carotenoid Biosynthesis and Function in Plants
7.8 Conclusion and Perspectives
References

Chapter 8: Progress in Enrichment and Metabolic Profiling of Diverse Carotenoids in Tropical Fruits: Importance of Hyphenated Techniques

8.1 Introduction
8.2 Trends in Biosynthesis of Carotenoids and their Profiling in Plants and Tropical Fruits
8.3 Biotechnological Approaches to Enrich Carotenoids in Tropical Fruits
8.4 Bioaccessibility and Bioavailability of Carotenoids From Fruits and Their Products
8.5 Techniques to Characterise Carotenoids from Fruits
8.6 Conclusion
Acknowledgements
References

Chapter 9: Improvement of Carotenoid Accumulation in Tomato Fruit

9.1 Introduction
9.2 Metabolism of Carotenoid in Tomato
9.3 The Biosynthetic Capacities of the Plastid
9.4 Hormonal Regulatory Network of Carotenoid Metabolism
9.5 Environmental Regulation of Carotenoid Metabolism
9.6 Bioavailability of Carotenoid
9.7 Food Omics
Acknowledgements
References

Chapter 10: Modern Biotechnologies and Phytonutritional Improvement of Grape and Wine

10.1 Grape Genomics
10.2 Marker Assisted Selection (MAS) and Genomic Selection (GS) of Grapevine
10.3 Engineered Resistance to Viruses
10.4 Diagnosis of Grapevine Viruses
10.5 Phytonutritional Compounds with Biological Activity in Grape and Wine and Their Target Analyses
10.6 Wine Quality
10.7 Grapevine Genetic Resources- Prospects in Management and Sustainable Use
References

Chapter 11: Phytonutrient Improvements of Sweetpotato

11.1 Introduction
11.2 Nutritional Qualities of Sweetpotato
11.3 Phytonutrient Improvements of Sweetpotato
11.4 Conclusion and Future Perspectives
Acknowledgements
References

Chapter 12: Improvement of Glucosinolate in Cruciferous Crops

12.1 Introduction
12.2 Glucosinolate Breakdown
12.3 Biological Functions of Glucosinolates and Their Hydrolysis Products
12.4 Glucosinolate Biosynthesis
12.5 Metabolic Engineering of Glucosinolates in Brassica Crops
12.6 Glucosinolate Accumulation under Pre-Harvest and Post-Harvest Handlings
12.7 Conclusions and Future Prospects
Acknowledgements
References

Chapter 13: Development of the Transgenic Rice Accumulating Flavonoids in Seed by Metabolic Engineering

13.1 Introduction
13.2 Production of Flavonoids in Rice Seed by Ectopic Expression of the Biosynthetic Enzymes
13.3 Production of Flavonoids in Rice Seed by Ectopic Expression of the Transcription Factors
13.4 Characterisation of Flavonoids in Transgenic Rice Seed by LC–MS-based Metabolomics
13.5 Future Prospects
References

Chapter 14: Nutrient Management for High Efficiency Sweetpotato Production

14.1 Patterns of Growth and Development and Nutrient Absorption in Sweetpotato
14.2 Screening of High Efficient of Potassium Uptake and Utilised Genotypes
14.3 Effect of Fertilisers
14.4 Balanced Fertiliser Management in Sweetpotato at Sishui, Shandong: A Case Study
14.5 Application of Fertilisers Through Drip Irrigation (‘Fertigation’)
Acknowledgements
References

Index

End User License Agreement

List of Illustrations

Chapter 1: Important Plant-Based Phytonutrients

Figure 1.1 Advanced clones of potato (Solanum tuberosum L.) with coloured tubers with potential for use as nutraceutical and as functional food and value-added food products grown near Kunming, Yunnan province, P. R. China. (a). Normal/Standard Coloured Flesh-Yunshu 502 (Whole Tubers); (b). Purple Coloured Flesh-Purple Yun-1 (Whole Tubers); (c). Red Coloured Flesh (Whole and Sliced Tubers); (d). Pink Coloured Flesh (Whole and Sliced Tubers); (e). Yellow Coloured Flesh (Whole and Sliced Tubers) and (f). Purple Coloured Flesh (Whole and Sliced Tubers).
Figure 1.2 Potential rice (Oryza sativa L.) functional food and value-added food products. (a). Rice Noodle/Vermicelli; (b). Broken Rice; (c). Puffed Rice; and (d). Flattened Rice.
Figure 1.3 Potential cereal-based functional food and value-added food products. I. Wheat (Triticum aestivum L.) Products: (a). Wheat Flour; (b). Wheat dough; (c). Refined Wheat Flour; (d). Broken Wheat/Dalia ; (e). Doughnuts; (f). Cinnamon Buns; (g). Brownies; (h). Cookie; (i). Cheese Cake; (j). Brown Bread Slice; (k). White Bread Slice; (l). Croissant; (m). Flat Bread/Chapati; (n). Spaghetti; (o). Pasta; and (p). Noodles. II. Oats (Avena sativa L.) Product: (q). Oatmeal. III. Maize (Zea mays L.) Products: (r). Corn Flour; (s). Corn Dough; and (t). Corn Flakes.

Chapter 2: Biotechnological Interventions for Improvement of Plant Nutritional Value: From Mechanisms to Applications

Figure 2.1 Carotenoid biosynthetic pathway in higher plants (Clotault et al. 2008).
Figure 2.2 The current genome engineering technologies allow scientists to introduce double stranded breaks at specific sequences (modified from: https://www.addgene.org/crispr/reference/history/).

Chapter 5: Strategies for Enhancing Phytonutrient Content in Plant-Based Foods

Figure 5.1 High-throughput techniques relevant in phytonutrient phenotyping.

Chapter 6: The Use of Genetic Engineering to Improve the Nutritional Profile of Traditional Plant Foods

Figure 6.1 General steps involved in the development of a transgenic plant with increased nutritional content.

Chapter 8: Progress in Enrichment and Metabolic Profiling of Diverse Carotenoids in Tropical Fruits: Importance of Hyphenated Techniques

Figure 8.1 Structures of major carotenoids found in fruits.
Figure 8.2 Overview of biosynthesis of carotenoids and apo-carotenoids and their molecular networking.

Chapter 9: Improvement of Carotenoid Accumulation in Tomato Fruit

Figure 9.1 Engineering of carotenoid biosynthesis and catabolism. Mutants related to carotenoid biosynthesis are indicated in italic red font. The rounded rectangles represent the substrates involved in carotenoid biosynthesis. The pink ellipses represent carotenoid pathway genes localised in plastids. The hexagons represent transcription factors regulating carotenoid biosythesis. CCD, carotenoid cleavage dioxygenases; CrtISO, carotene isomerase; DMAP, dimethylallyl diphosphate; DXS, 1-deoxy-d-xylulose 5-phosphate synthase; G3P, glyceraldehyde-3-phosphate; GGPP, geranylgeranyl diphosphate; GGPPS, geranylgeranyl pyrophosphate synthase; IPP, isopentenyl diphosphate; LCY-B, lycopene β-cyclase; LCY-E, lycopene ε-cyclase; NCED, 9-cis-expoxycarotenoid dioxygenases; PSY1, phytoene synthase; PIF1, phytochrome interacting factor 1; PDS, phytoene desaturase; RIN, ripening inhibitor; RAP2.2, related to ap2; SGR1, stay-green; ZDS, ζ-carotene desaturase; ZISO, ζ-carotene isomerase (From Liu et al. 2015).
Figure 9.2 Carotenoids from food products to the human body: important phenomena and future directions (From Lemmens et al. 2014).

Chapter 10: Modern Biotechnologies and Phytonutritional Improvement of Grape and Wine

Figure 10.1 Structures of some biologically-active compounds identified in grape and wines.

Chapter 11: Phytonutrient Improvements of Sweetpotato

Figure 11.1 Cultivated sweetpotato: A: field, B: white flesh cultivar, C: orange flesh cultivar. (Photo courtesy: Dr. Theresa Arnold, AgCenter, Louisiana State University).
Figure 11.2 Predominant aglycons of anthocyanins found in sweetpotato tissues. [See insert for colour representation of this figure.]
Figure 11.3 Chemical Structures of Anthocyanins in Purple Sweetpotato Extract. Me: methyl; Cy: cyanidin; Pn: peonidin; Caf: (E)-cafferic acid; Sop: sophoroside; PHB: p-hydroxybenzoic acid; Fer: (E)-ferulic acid; Glc: glucopyranoside (Kano et al. 2005, with permission).

Chapter 12: Improvement of Glucosinolate in Cruciferous Crops

Figure 12.1 Myrosinase-dependent hydrolysis of glucosinolate in broken tissue (Baskar et al. 2012). GSL, glucosinolate; ESP, epithiospecifier protein; NSP, nitrile specifier protein; TFP, thiocyanate-forming protein.
Figure 12.2 General scheme of glucosinolate pathway (Baskar et al. 2012). GSL, glucosinolate; Met, methionine; Try, tryptophan; Phe, phenylalanine; AGSL, aliphatic GSL; MTAGSL, methylthioalkyl GSL; 4-MSB-GSL, 4-methylsulfinylbutyl GSL; 4-OHB-GSL, 4-hydroxybutyl GSL; 3-but-GSL, 3-butenyl GSL; 2-OH-3-but-GSL, 2-hydroxy-3-butenyl GSL; IGSL, indole glucosinolate; I-3M, indol-3-ylmethyl GSL; 1-OH-I-3M, 1-hydroxy I-3M; 4-OH-I-3M, 4-hydroxy I-3M; 1-MO-I3M, 1-methoxy I-3M; 4-MO-I-3M, 4-methoxy I-3M; BGSL, benzoic glucosinolate.
Figure 12.3 Reactions of isothiocyanates with nucleophiles (Hanschen et al. 2014).

Chapter 13: Development of the Transgenic Rice Accumulating Flavonoids in Seed by Metabolic Engineering

Figure 13.1 Flavonoid biosynthetic pathway. PAL, phenylalanine ammonia lyase; TAL, tyrosine ammonia lyase; C4H, cinnamate-4-hydroxylase; 4CL, 4-coumarate : coenzyme A ligase; CHS, chalcone synthase; CHI, chalcone isomerase; F3H, flavanone 3-hydroxylase; FLS, flavonol synthase; FNS, flavone synthase; IFS, isoflavone synthase.

Chapter 14: Nutrient Management for High Efficiency Sweetpotato Production

Figure 14.1 Uptake of nitrogen (N), phosphorus (P), and potassium (K) by the sweetpotato cultivar Sushu16 under different levels of soil moisture (70% of field Maxium water cpacity and 20% of the field Maxium water cpacity, respectively).
Figure 14.2 K accumulation in different sweetpotato genotypes under K deficient at different growth stages.
Figure 14.3 Effect of different levels of nitrogen on yield in the sweetpotato cultivar NingZi 1.
Figure 14.4 Correlation between relative yield (%) of sweetpotato and alkali-hydrolyzableitrogen.
Figure 14.5 Correlation between relative yield (%) of sweetpotato and available phosphorus (Olsen-P).
Figure 14.6 Correlation between relative yield (%) of sweetpotato and available potassium.
Figure 14.7 Expert consultation system for balanced application of fertilisers to sweetpotato.
Figure 14.9 Venturi-injector and fertiliser cabinet and drip irrigation of sweetpotato.
Figure 14.8 Laminated sand filter for drip irrigation (left) and Venturi Injector (right).

List of Tables

Chapter 1: Important Plant-Based Phytonutrients

Table 1.1 Medicinally important plants from Africa that are commonly used by local tribes as nutraceutical sources and as potential functional food components in their daily diets.
Table 1.2 Medicinal plants from Central and West Asia with potential for use as nutraceutical and functional food.
Table 1.3 Medicinal plants from the Himalayas with potential for use as nutraceutical source and as functional food component.
Table 1.4 Medicinal plants from South Asia with potential for use as nutraceutical source and as functional food component.
Table 1.5 Medicinal plants from Latin American with potential for use as nutraceutical and as functional food component.

Chapter 2: Biotechnological Interventions for Improvement of Plant Nutritional Value: From Mechanisms to Applications

Table 2.1 RNAi-mediated nutritional improvement of crop plants (Katoch and Thakur 2013).

Chapter 3: Nutrient Biofortification of Staple Food Crops: Technologies, Products and Prospects

Table 3.1 Carbohydrate, protein and fat/oil content of common plant foods.

Chapter 5: Strategies for Enhancing Phytonutrient Content in Plant-Based Foods

Table 5.1 Examples of some breeding programmes performed or being performed to enhance the phytonutrient contents and major bioactive groups of compounds.
Table 5.2 Examples of GM crops developed or in research with enhanced phytonutritional traits.
Table 5.3 Conventional methods for phytonutrient phenotyping.

Chapter 6: The Use of Genetic Engineering to Improve the Nutritional Profile of Traditional Plant Foods

Table 6.1 List of vitamins and minerals necessary to sustain proper human health.
Table 6.2 Improved nutritional traits by genetic engineering in traditional crops.
Table 6.3 Genetically modified plants for food and feed already approved or currently under approval process by the European Union. The modified trait and the company responsible for production are also highlighted.

Chapter 8: Progress in Enrichment and Metabolic Profiling of Diverse Carotenoids in Tropical Fruits: Importance of Hyphenated Techniques

Table 8.1 Comprehensive composition of carotenoids content and the analytical conditions applied in various fruits.
Table 8.2 Carotenoid bioaccessibility and bioavailability of fruits and their derived products.

Chapter 9: Improvement of Carotenoid Accumulation in Tomato Fruit

Table 9.1 Examples of genetic engineering for enhanced carotenoid content in tomato (from Fraser et al. 2009).

Chapter 10: Modern Biotechnologies and Phytonutritional Improvement of Grape and Wine

Table 10.1 Pathogen-derived resistance in grapevine rootstocks, cultivars and model plants.
Table 10.2 Examples of biologically-active phytochemicals found in grape and wine.

Chapter 11: Phytonutrient Improvements of Sweetpotato

Table 11.1 Different high β-carotene sweetpotato cultivars.
Table 11.2 Different purple sweetpotato varieties and literature data reporting the studies (from Montilla et al. 2011, with additional data and references. With permission from Global Science Book Publisher).

Chapter 12: Improvement of Glucosinolate in Cruciferous Crops

Table 12.1 Some isothiocyanates and their glucosinolate precursors that are investigated for their cancer chemopreventive properties (with modification based on Higdon et al. 2007).
Table 12.2 Examples of metabolic engineering of glucosinolates in Brassica crops.

Chapter 13: Development of the Transgenic Rice Accumulating Flavonoids in Seed by Metabolic Engineering

Table 13.1 Summary of various approaches towards production of flavonoid in transgenic rice seed. PAL, phenylalanine ammonia lyase; C4H, cinnamate-4-hydroxylase; 4CL, 4-coumarate: coenzyme A ligase; CHS, chalcone synthase; CHI, chalcone isomerase; F3H, flavanone 3-hydroxylase; FLS, flavonol synthase; FNSI, flavone synthase type I; FNSII, flavone synthase type II; IFS, isoflavone synthase; F3′5′H, flavonoid 3′5′ hydroxylase; OMT, O-methyltransferase.

Chapter 14: Nutrient Management for High Efficiency Sweetpotato Production

Table 14.1 Uptake (amounts and ratios) of nitrogen, phosphorus, and potassium for every 1000 kg of sweetpotato (fresh weight, FW).
Table 14.2 Pattern of nutrient uptake of sweetpotato with different yield.
Table 14.3 Variation amongst genotypes in shoot and root K concentration, shoot and root K accumulation, KIUE and KHI in field conditions of 2012.
Table 14.4 Yield and KER and KIUE based on tuberous root and biomass for different genotypes.
Table 14.5 Effect of different nitrogen levels on nitrogen accumulation and nitrogen utilisation efficiency in NingZi1.
Table 14.6 Effect of dose of nitrogen on number and yield of tubers per plant in sweetpotato (2014).
Table 14.7 Effect of fertiliser management on yield and nitrogen utilisation efficiency in sweetpotato (2015).
Table 14.8 Effect of dose of potassium on its accumulation and utilisation efficiency in the sweetpotato variety Sushu8.
Table 14.9 Effect of nitrogen, phosphorus, and potassium application on yield in sweetpotato.
Table 14.10 Abundance index of nitrogen, phosphorus, and potassium in sweetpotato-growing areas in Sishui County.
Table 14.11 Nitrogen, phosphorus, and potassium requirements of sweetpotato (kg/100 kg of dry weight) in Sishui County.
Table 14.12 Fertiliser utilisation efficiency of sweetpotato in Sishui County.
Table 14.13 Index of alkali-hydrolysable nitrogen and recommended doses of nitrogen for Sishui County.
Table 14.14 Index of Olsen-P in soil and recommended doses of phosphorus for Sishui County.
Table 14.15 Index of soil available potassium and recommended doses of potassium for Sishui County.
Table 14.16 Yield and apparent recovery rate of fertilisers in sweetpotato variety Shangshu19 with two methods of fertiliser application.

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Description: Hoboken, NJ : Wiley, [2017] | Includes bibliographical references and index. |

Identifiers: LCCN 2017013212 (print) | LCCN 2017016709 (ebook) | ISBN 9781119079989 (ePub) | ISBN 9781119079941 (cloth)

Subjects: LCSH: Food crops-Biotechnology. | Phytonutrients. | Plant biotechnology.

Classification: LCC SB175 (ebook) | LCC SB175 .P498 2017 (print) | DDC 631.5/6-dc23

List of Contributors

Mukhtar Ahmad
Department of Agronomy
PMAS-Arid Agriculture University Rawalpindi
Punjab, Pakistan
Seetharam Annadana
Technology Lead for an MNC
Krishi, 29, CR Layout
Sarakki Main Road
Bengaluru
India

Bangalore Prabhashankar Arathi
Department of Biotechnology
Jnana Bharathi Campus
Bangalore University
Bengaluru, India

Muhammad Asif
Department of Agricultural
Food and Nutritional Science
University of Alberta
Edmonton, AB, Canada

Atanas Atanassov
JGC, Sofia
Bulgaria

Ilian Badjakov
Agrobioinstitute
Sofia
Bulgaria

Vallikannan Baskaran
Department of Biochemistry and Nutrition
CSIR-Central Food Technological Research Institute
Mysuru
India

Saikat Kumar Basu
Department of Biological Sciences
University of Lethbridge
Lethbridge, AB
Canada

Avik Basu
Calcutta Medical College
Kolkata, WB
India

Noureddine Benkeblia
Laboratory of Crop Science
Department of Life Sciences
The University of the West Indies
Mona campus
Kingston
Jamaica

Congxi Cai
Department of Horticulture
Zhejiang University
Hangzhou, Zhejiang
China

William Cetzal-Ix
Instituto Tecnológico de Chiná
Calle 11 entre 22 y 28
Colonia Centro Chiná 24050
Campeche
México

Jiaqi Chang
Department of Horticulture
Zhejiang University
Hangzhou, Zhejiang
China

Dai-Fu Ma
Xuzhou Sweetpotato Research Center
Xuzhou Academy of Agricultural Science
Xuzhou, Jiangsu
China

Mingdan Deng
Department of Horticulture
Zhejiang University
Hangzhou, Zhejiang
China

Danapati Dhungyel
Renewable Natural Resources Research and Development Centre (RNR RDC)
Wengkhar
Mongar, Bhutan

Ivayla Dincheva
Agrobioinstitute
Sofia
Bulgaria

Teodora Dzhambazova
Agrobioinstitute
Sofia
Bulgaria

Vasil Georgiev
Center for Viticulture and Small Fruit Research
College of Agriculture and Food Science
Florida A&M University
Tallahassee, FL
USA

Arvind Hirani
Department of Plant Science
University of Manitoba
Winnipeg, MB
Canada
Tshitila Jongthap
Medicinal and Aromatic Plants
Renewable Natural Resources Research and Development Centre (RNR RDC) Yusipang
Ministry of Agriculture and Forests
Government of Bhutan
Thimphu, Bhutan

Miroslava Kakalova
University of Food Technologies
Plovdiv
Bulgaria

Ivanka Kamenova
Agrobioinstitute
Sofia
Bulgaria

Rajan Katoch
Biochemistry Laboratory Department of Crop Improvement
CSKHPKV, Palampur
India

George G. Khachatourians
Departments of Food and Bioproduct Sciences
College of Agriculture and Bioresources
University of Saskatchewan
Saskatoon
Canada

Rangaswamy Lakshminarayana
Department of Biotechnology
Jnana Bharathi Campus
Bangalore University
Bengaluru
India

Xianping Li
Industrial Crop Research Institute
Yunnan Academy of Agricultural Sciences
Kunming, Yunnan
China

Yanshan Li
Industrial Crop Research Institute
Yunnan Academy of Agricultural Sciences
Kunming, Yunnan
China

Shuo Li
Department of Horticulture
Zhejiang University
Hangzhou, Zhejiang
China

Marta R.M. Lima
CBQF-Centro de Biotecnologia e Química Fina
Escola Superior de Biotecnologia
Universidade Católica Portuguesa
Porto, Portugal

Yuanyuan Liu
Department of Horticulture
Zhejiang University
Hangzhou, Zhejiang
China

Lihong Liu
Department of Horticulture
Zhejiang University
Hangzhou, Zhejiang
China

Haoran Liu
Department of Horticulture
Zhejiang University
Hangzhou, Zhejiang
China

Tianyu Liu
Department of Horticulture
Zhejiang University
Hangzhou, Zhejiang
China

Ambrose Obongo Mbuya
Department of Theology
Great Lakes University of Kisumu (GLUK)-Kenya
Kisumu
Kenya

Huiying Miao
Department of Horticulture
Zhejiang University
Hangzhou, Zhejiang
China

Dasha Mihaylova
University of Food Technologies
Plovdiv
Bulgaria

Plamen Mollov
University of Food Technologies
Plovdiv
Bulgaria

Yuko Ogo
National Institute of Agrobiological Sciences
Transgenic Crop Research and Development Center
Kannondai, Tsukuba, Ibaraki
Japan

Basavaprabhu L. Patil
Senior Scientists
National Research Center on Plant Biotechnology
Pusa, New Delhi
India

Atanas Pavlov
University of Food Technologies
Plovdiv, Bulgaria

Hongmei Qian
Department of Horticulture
Zhejiang University
Hangzhou, Zhejiang
China

Chavali Kameswara Rao
Foundation for Biotechnology Awareness and Education
Bangalore
India

Muhammad Sajad
Department of Plant Breeding and Genetics
University College of Agriculture and Environmental Sciences
The Islamia University of Bahawalpur
Punjab
Pakistan

Carla S. Santos
CBQF-Centro de Biotecnologia e Química Fina
Escola Superior de Biotecnologia
Universidade Católica Portuguesa
Porto, Portugal

Ratnabali Sengupta
Department of Zoology
WB State University
Barasat, WB
India

Zhiyong Shao
Department of Horticulture
Zhejiang University
Hangzhou, Zhejiang
China

Yan-Xi Shi
Qingdao Agricultural University
Chengyang, Qingdao
Shandong, China

Sunil Kumar Singh
National Research Centre on Plant Biotechnology
IARI, New DelhiIndia

Subodh Kumar Sinha
Senior Scientists
National Research Center on Plant Biotechnology
Pusa, New Delhi
India

Francisco Solorio-Sánchez
Campus de Ciencias Biológicas y Agropecuarias
Universidad Autónoma de Yucatán
Mérida, Yucatán
México

Poorigali Raghavendra-Rao Sowmya
Department of Biotechnology
Jnana Bharathi Campus
Bangalore University
Bengaluru, India

Bo Sun
Department of Horticulture
Zhejiang University
Hangzhou, Zhejiang
China

Fumio Takaiwa
National Institute of Agrobiological Sciences
Transgenic Crop Research and Development Center
Tsukuba, Ibaraki
Japan

Sonam Tashi
College of Natural Resources
Royal University of Bhutan
Lobesa, Punakha
Bhutan

Neelam Thakur
Department of Zoology
PAULudhiana, India
Ivan Tsvetkov
Agrobioinstitute
Sofia
Bulgaria

Marta W. Vasconcelos
CBQF-Centro de Biotecnologia e Química Fina
Escola Superior de Biotecnologia
Universidade Católica Portuguesa
Porto

Kariyappa Vijay
Department of Biotechnology
Jnana Bharathi Campus
Bangalore University
Bengaluru
India

Ji-Dong Wang
Institute of Agricultural Resources and Environment
Jiangsu Academy of Agricultural Sciences
Scientific Observation and Experimental Station of Arable Land Conservation of Jiangsu Province, Ministry of Agriculture
Nanjing
China

Qiaomei Wang
Department of Horticulture
Zhejiang University
Hangzhou, Zhejiang
China

Peiman Zandi
Young Researchers and Elite Club
Takestan Branch
Islamic Azad University
Takestan
Iran

Xin Zhang
Department of Horticulture
Zhejiang University
Hangzhou, Zhejiang
China

Min Zhang
Department of Horticulture
Zhejiang University
Hangzhou, Zhejiang
China
Yong-Chun Zhang
Institute of Agricultural Resources and Environment
Jiangsu Academy of Agricultural Sciences
Scientific Observation and Experimental Station of Arable Land Conservation of Jiangsu Province, Ministry of Agriculture
Nanjing, China
China

Yanting Zhao
Department of Horticulture
Zhejiang University
Hangzhou, Zhejiang
China