Leguminous crops have been found to contribute almost 27% of the world’s primary crop production. However, due to environmental fluctuations, legumes are often exposed to different environmental stresses, leading to problems with growth and development, and ultimately, decreased yield. This timely review explains the transcriptomics, proteomics, genomics, metabolomics, transgenomics, functional genomics and phenomics of a wide range of different leguminous crops under biotic and abiotic stresses, and their genetic and molecular responses. Amongst others the text describes the effect of nutrient deficiency, pesticides, salt, and temperature stress on legumes. Importantly, the book explores the physiobiochemical, molecular and omic approaches that are used to overcome biotic and abiotic constraints in legumes. It looks at the exogenous application of phytoprotectants; the role of nutrients in the alleviation of abiotic stress; and the microbial strategy for the improvement of legume production under hostile environments. Key features: demonstrates how to mitigate the negative effect of stress on leguminous crops, and how to improve the yield under stress the most up-to-date research in the field written by an international team of active researchers and practitioners across academia, industry and non-profit organisations. This volume is a valuable and much-needed resource for scientists, professionals and researchers working in plant science, breeding, food security, crop improvement and agriculture worldwide. In universities it will educate postgraduate and graduate students in plant science and agriculture; it will also benefit those in scientific institutions and in biotech and agribusiness companies, who deal with agronomy and environment.

Abiotic Stress and Legumes: Tolerance and Management is the first book to focus on the ability of legume plants to adapt effectively to environmental challenges. Using the -omic approach, this book takes a targeted approach to understanding the methods and means of ensuring survival and maximizing the productivity of the legume plant by improving tolerance to environmental /abiotic stress factors including drought, temperature change, and other challenges. The book presents a comprehensive overview of the progress that has been made in identifying means of managing abiotic stress effects, specifically in legumes, including the development of several varieties which exhibit tolerance through high yield using transcriptomic, proteomic, metabolomic and ionomic approaches. Further, exogenous application of various stimulants such as plant hormones, nutrients, sugars, and polyamines has emerged as an alternative strategy to improve productivity under these environmental challenges. Abiotic Stress and Legumes: Tolerance and Management examines these emerging strategies and serves as an important resource for researchers, academicians and scientists, enhancing their knowledge and aiding further research. - Explores the progress made in managing abiotic stress, specifically with high yield legumes - Highlights the molecular mechanisms related to acclimation - Presents proven strategies and emerging approaches to guide additional research

"Legumes Under Environmental Stress: Roles and Limitations in Yield Improvement and Adaptations" is a comprehensive book that explores the complex relationship between legume crops and environmental stress factors. Legumes, including various species of beans, peas, lentils, and soybeans, play a crucial role in global agriculture due to their high nutritional value, ability to fix nitrogen, and soil fertility improvement. However, legume crops are highly susceptible to environmental stressors such as drought, heat, salinity, and various biotic stresses, which can significantly reduce their productivity and threaten food security. This book delves into the multifaceted aspects of legume crops under environmental stress, highlighting their physiological, biochemical, and molecular responses to adverse conditions. It presents an in-depth analysis of the limitations faced by legumes in maintaining optimal growth and yield under stress, while also exploring the potential roles and adaptations that can enhance their resilience and productivity. The chapters of this book cover a wide range of topics, including insights on legume proteins, genetic and genomic approaches for stress tolerance improvement, physiological and biochemical responses to environmental stress, future prospects of legume in cropping system for sustainable cultivation. It also discusses emerging technologies and breeding strategies for developing stress-tolerant legume varieties. By compiling the latest research findings from renowned experts in the field, this book provides valuable insights into the challenges faced by legume crops in various environmental stress scenarios. It offers a comprehensive understanding of the mechanisms underlying stress tolerance in legumes, shedding light on potential strategies to mitigate yield losses and enhance adaptability. "Legumes Under Environmental Stress" serves as a valuable resource for researchers, agronomists, plant breeders, and policymakers seeking to improve legume crop production and resilience in the face of changing environmental conditions. It emphasizes the importance of sustainable legume agriculture and the potential of legume crops to contribute to global food security and environmental sustainability in the future.

Microbial Mitigation of Stress Responses of Food Legumes provides knowledge on the impact of abiotic and biotic stress on the agriculture of grain legumes especially pulses and it critically reviews the cutting-edge research in exploring plant microbe interactions to mitigate the stress. It helps in understanding the fundamentals of microbial-mediated management of abiotic and biotic stress in grain legumes. Salient features: Describes the usefulness of microbiome of plant/insects for enhancing the production of grain legumes Focuses on recent advances in microbial methods for mitigating the stress and their application in sustainability of legume production Provides a unique collection of microbial data for the improvement of legume productivity Details microbial metabolites at the gene and molecule levels for plant stress management The reader will get all essential and updated information on various stress factors, crop responses, and microbial-mediated stress management for better food legume production.

CRISPRized Horticultural Crops: Genome Modified Plants and Microbes in Food and Agriculture summarizes applications of CRISPR/Cas systems and its advanced variants e.g., CRISPR/Cpf1, base editing and prime editing, for precise editing of horticultural crops. The book discusses vector transformations methods, epi-genome, deep learning, synthetic biology, and precision breeding for improving yield and quality related attributes in horticultural crops. With coverage of the relevant technologies and their applications, the book also includes bioinformatics and large-scale databases and their potential application in fruits, vegetables and ornamental plants and sections on regulatory concerns related to CRISPR edited crops. Horticultural crops, including fruit, vegetable and ornamental plants are an important component of agriculture production systems and play an important role in sustaining human life. - Reviews CRISPR for editing horticultural crops - Discusses vector transformation methods, epigenome, deep learning, synthetic biology and precision breeding - Includes bioinformatics and large-scale databases - Contributes engineering approaches for crop improvement programs

Microbes for Legume Improvement comprises 21 chapters and provides comprehensive information on concepts of microbial technology for the improvement of legumes grown in different agro-ecosystems. The role of microbes including symbiotic nitrogen fixers, asymbiotic nitrogen fixing bacteria (like Azospirillum), plant growth promoting rhizobacteria (PGPR), phosphate-solubilizing microbes, arbuscular mycorrhizal fungi and biocontrol agents in the improvement of both conventional and forage legumes growth is discussed. The role of bacterial biofilms in legume-Rhizobium interactions and metal tolerant microbes in the improvement of legumes is dealt separately. Furthermore, recent findings on the taxonomic status of rhizobia, various signal molecules affecting symbiosis, legume-pathogen and legume-rhizobial interactions and proteomic analysis of legume–microbe interactions are addressed. This volume gives a broad view of legume disease management using microbes and presents strategies for the management of cultivated legumes. It is therefore of special interest to both academics and professionals working in the field of microbiology, soil microbiology, environment microbiology, biotechnology and agronomy as well as plant protection sciences.