Chickpea (Cicer arietinum L.): A Current Review
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DOI:
https://doi.org/10.52520/masjaps.v7i2id188Anahtar Kelimeler:
Chickpea, Cicer arietinum, breeding, agronomy, food processÖzet
Chickpeas are a rich source of dietary protein and phenolic bioactives that promote human health, and they are widely used as food and culinary ingredients in current and ethnic cuisines around the world. Due to its natural drought and heat tolerance, chickpea will become increasingly important with climate change. Chickpea is an indeterminate crop flowering over a long period of time, with leaf and branch formation continuing during pod filling. The early stages of plant inflorescence growth are just as important as the later stages of floral development. During those early phases, certain properties, such as inflorescence architecture and flower developmental timings, are defined. A variety of climatic and environmental conditions influence chickpea growth, development, and grain yield. Chickpea production gets hampered by climatic extremes such as unpredictable rainfall, very hot and low temperatures, drought. Environmental factors like as salinity and nutrient deprivation have a significant impact on global chickpea productivity. Every year, Fusarium oxysporum f.sp. ciceris causes massive yield losses in chickpeas. Other effective biotic stress factors are root diseases (collar rot, and dry root rot), and foliar diseases (Ascochyta blight, Botrytis grey mold). In this review, some valuable information related to chickpea is extracted from international articles published mostly in last year and presented here.
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