Janani Kalaivani Sivakumar ¹* and Suba Soundarya Santhi Anandhan²

¹Department of Genetics and Plant Breeding, Visva Bharati, West Bengal, India
²University of Western Australia, Australia

*Corresponding Author: Janani Kalaivani Sivakumar, Department of Genetics and Plant Breeding, Visva Bharati, West Bengal, India.

Received: December 06, 2024; Published: December 28, 2024

Abstract

Current global population increase coupled with climatic change causes food insecurity. In order to face this challenge, NASA in spired space technology called "speed breeding" was reformed and practiced by scientists in University of Queensland to hasten the generation cycle in plants. In long-day [22 hours of light/2 hours of darkness] and short-day crops [8 to 12 hours of light/16 to 12 hours of darkness] generation cycle has been improved to four to six generations per year in speed breeding. In conventional breed ing or glass house without supplementary lighting, it takes minimum of 10 to 15 years to produce hybrid vigor, whereas in speed breeding this could be significantly reduced to half.
Implementing marker assisted breeding as well as genomic approaches along with speed breeding results in quicker development of crops with high genetic gain. In this review, we have briefly discussed different protocols of speed breeding in wheat, barley, rice, canola and few other crops. In addition to this, significance and limitations of speed breeding and its future outlook is also outlined.

Keywords: Speed Breeding; Protocols; Genomic Approaches; Crop Improvement; Crop Protection; Green Revolution

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Citation

Citation: Janani Kalaivani Sivakumar and Suba Soundarya Santhi Anandhan. “New Green Revolution - Speed Breeding". Acta Scientific Agriculture 9.1 (2025): 92-98.

Copyright

Copyright: © 2025 Janani Kalaivani Sivakumar and Suba Soundarya Santhi Anandhan. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.