THE MODIFIED STOMATA OF THE FLORAL NECTARY OF VICIA FABA L. 2. STOMATAL NUMBER AND DISTRIBUTION AS SELECTION CRITERIA FOR BREEDING FOR HIGH NECTAR SUGAR PRODUCTION

1991 ◽  
pp. 329-334 ◽  
Author(s):  
A.R. Davis ◽  
B.E.S. Gunning
Keyword(s):  
Vicia Faba ◽  
Selection Criteria ◽  
Sugar Production ◽  
Floral Nectary ◽  
Vicia Faba L ◽  
Modified Stomata ◽  
Nectar Sugar ◽  
Stomatal Number

Vasculature and ultrastructure of the floral and stipular nectaries of Vicia faba (Leguminosae)

1988 ◽  
Vol 66 (7) ◽  
pp. 1435-1448 ◽  
Author(s):  
A. R. Davis ◽  
R. L. Peterson ◽  
R. W. Shuel
Keyword(s):  
Vicia Faba ◽  
Broad Bean ◽  
Field Bean ◽  
Extrafloral Nectary ◽  
Abaxial Surface ◽  
Floral Nectary ◽  
Ultrastructural Evidence ◽  
Companion Cells ◽  
Vicia Faba L ◽  
Floral Nectaries

The floral nectary of Vicia faba L. (faba bean, broad bean, or field bean) consists of a disk which bears a long, basal, tapered projection. Large, open stomata, located at the tip of the projection, probably serve as exits for nectar. Phloem is present in the floral nectary. The extrafloral nectary consists of numerous secretory and nonsecretory trichomes aggregated on the abaxial surface of each stipule. Both xylem and phloem are present in the stipule beneath the extrafloral nectary. In both nectary types, large companion cells accompany the phloem. Epidermal and parenchyma cells of the floral gland, as well as the companion cells, develop wall ingrowths and are therefore transfer cells. Ultrastructural evidence suggests a granulocrine mechanism of nectar secretion in the floral nectary, wherein both apoplastic and symplastic routes for prenectar movement and escape appear feasible. Floral and extrafloral nectar differ in sugar concentration and in the predominance of sucrose, both of which are higher in exudate from floral nectaries.

Nondestructive and Rapid Leaf Measurements for Use as Selection Criteria in Vicia faba L.*

1987 ◽  
Vol 98 (3) ◽  
pp. 236-242 ◽  
Author(s):  
L. Ricciardi ◽  
C. De Pace ◽  
A. Filippetti
Keyword(s):  
Vicia Faba ◽  
Selection Criteria ◽  
Vicia Faba L

Participatory assessment of production threats, farmers’ desired traitsand selection criteria of faba bean (Vicia faba L.) varieties:opportunities for faba bean breeding in Ethiopia

2016 ◽  
Author(s):  
Asnakech Tekalign ◽  
John Derera ◽  
Julia Sibiya ◽  
Asnake Fikre
Keyword(s):  
Vicia Faba ◽  
Faba Bean ◽  
Selection Criteria ◽  
Foreign Currency ◽  
Early Maturity ◽  
Persistent Problem ◽  
Spot Disease ◽  
Vicia Faba L ◽  
Chocolate Spot ◽  
Chocolate Spot Disease

Faba bean (Vicia faba L.) is an important legume crop used as a major source of dietary protein for subsistence farmers and of foreign currency for Ethiopia. However, yields have remained low, thus threatening food security. The objectives of this study were to assess major threats to faba bean production, determine farmers’ varietal preferences and selection criteria, and assess farmers’ perceptions of faba bean diseases. Data were collected from 240 households through a survey and participatory rural appraisal methodology. Major threats to faba bean production were chocolate spot disease, which was a persistent problem in the Ethiopian highlands, and lack of improved seed. Many farmers (>85%) recognised symptoms of chocolate spot disease but had various names for it. Disease severity was associated with growing susceptible local landrace varieties which resulted in low yields (0.56 to 2.8 t ha-1). About 66.4% of the farmers preferred local landraces for their adaptability to the environment, tolerance to frost, early maturity, good food taste and straw yield, while improved varieties grown by 10% of the farmers were preferred for high grain yield and bigger grain size. Therefore, opportunities exist to improve the preferred landraces for yield and disease resistance through breeding.

Incompatibilité unilatérale chez Vicia faba L. I. Analyse globale de croisements intraspécifiques entre quatre sous-espèces

Agronomie ◽  
1983 ◽  
Vol 3 (5) ◽  
pp. 443-449 ◽  
Author(s):  
Joël LE GUEN ◽  
Gérard MORIN ◽  
Jeanine POISSON
Keyword(s):  
Vicia Faba ◽  
Vicia Faba L

FITOTOKSISITAS KINERJA HERBISIDA OKSIFLOURFEN DAN GLIFOSAT PADA KACANG FABA (Vicia faba L.)

2020 ◽  
Vol 4 (1) ◽  
pp. 1-9
Author(s):  
Achmad Yozar Perkasa
Keyword(s):  
Vicia Faba ◽  
Protoporphyrin Ix ◽  
Vicia Faba L

Penelitian ini dilakukan di Laboratorium Farmakologi Fakultas Pertanian Universitas Thessaly dengan membahas efek herbisida oksifluorfen, glifosat terhadap tanaman kacang faba. Herbisida oksifluorfen mengandung bahan aktif oksifluorfen yang termasuk dalam kelompok kimia eter difenil. Mekanisme kerja herbisida ini adalah menargetkan enzim protoporphyrogen oksidase (Protox) dan protoporphyrin IX (Protogen IX). Pengamatan dilakukan dengan tujuan mengetahui dan mengevaluasi fitotoksisitas aplikasi herbisida terhadap tanaman kacang faba. Hasil penelitian menunjukkan aplikasi herbisida oksifluorfen dan glifosat masing-masing menunjukkan gejala fitotoksisitas secara jelas pada minggu ke-2 setelah aplikasi pada tanaman kacang faba. Hasil ini berhubungan dengan kandungan bahan aktif dan mekanisme mode aksi herbisida tersebut, serta kondisi lingkungan, faktor yang paling berpengaruh adalah suhu.

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