Coffee (Coffea arabica L.)

Dechamp Eveline, Breitler Jean-Christophe, Leroy Thierry, Etienne Hervé. 2015. Coffee (Coffea arabica L.). In : Agrobacterium Protocols: Volume 2. Wang Kan (ed.). s.l. : Springer, 275-291. (Methods in Molecular Biology, 1224) ISBN 978-1-4939-1658-0

https://doi.org/10.1007/978-1-4939-1658-0_22

Chapitre d'ouvrage

Version publiée - Anglais
Accès réservé aux personnels Cirad
Utilisation soumise à autorisation de l'auteur ou du Cirad.
Chapitre bouquin café.pdf
Télécharger (566kB) | Demander une copie

Résumé : Coffee (Coffea sp .) is a perennial plant widely cultivated in many tropical countries. It is a cash crop for millions of small farmers in these areas. As for other tree species, coffee has long breeding cycles, which makes conventional breeding programs time-consuming. For that matter, genetic transformation can be an effective way to introduce a desired trait in elite varieties or for functional genomics. In this chapter, we describe two highly efficient and reliable Agrobacterium -mediated transformation techniques developed for the C. arabica cultivated species: (1) A. tumefaciens to study and introduce genes conferring resistance/tolerance to biotic (coffee leaf rust, insects) and abiotic stress (drought, heat, seed desiccation) in fully transformed plants and (2) A. rhizogenes to study candidate gene expression for nematode resistance in transformed roots.

Mots-clés Agrovoc : Coffea arabica, transformation génétique, plante transgénique, Agrobacterium tumefaciens, Agrobacterium rhizogenes, génie génétique, amélioration des plantes, stress abiotique, culture d'embryon, culture de tissu, racine, nématode des plantes, Meloidogyne, expression des gènes, résistance aux organismes nuisibles, Hemileia vastatrix, résistance aux maladies