GENETICS OF DISEASE RESISTANCE IN EDIBLE LEGUMES

Edible legumes (also known as food legumes, grain legumes, and pulses) are among the most ancient of the cultivated crops. They are exceeded only by cereals as the most important source of food for man and his domestic animals. More than 25 species of edible legumes provide food for humans. Many of these are of minor importance or are restricted in geographical distribution, and have not been subjected to improvement through orga­ nized research efforts. Others are major crops that have received various amounts of research input, including the control of diseases through genetic means. A review of the literature indicated that infonnation is available on the genetics of disease resistance for 11 species of edible legumes. Arachis hypogaea L. (peanut, groundnut) and Glycine max (L.) Merr. (soybean), sometimes classified as edible legumes, are not included in this review because they are considered to be primarily oilseed crops. According to the 1978 FAO Production Yearbook (38) Phaseo/us vulga­ ris L. (bean, common bean, frijol, French bean, haricot bean) and Pisum sativum L. (pea, English pea, pois) are the most important edible legumes, with approximately 28 and 27%, respectively, of the world production for each or over half of total edible legume production, not including peanut and soybean. P. vulgaris production of 17.2 million metric tons is distrib­ uted throughout the world in temperate and tropical regions. P. sativum prOduction of 16.4 million metric tons likewise is widely distributed in all temperate regions and in the subtropics in cool seasons, with greatest pro­ duction in China and USSR. Vida laba L. (broad bean) ranks third with