Genetic transformation of Vigna unguiculata tissue by Agrobacterium tumifaciens

Abstract

Vigna unguiculata L. (Walp.), commonly known as cowpea is a widely cultivated vegetable legume in tropical countries mainly for its green pods [1]. In India, cowpea pods are an integral part of the diet for a largely vegetarian population. The 100g of raw green seeds typically contain 338 calories, 22-25% protein [2]. Apart from low productivity, diseases are major problem in increasing the cowpea production. Out of many viral diseases golden mosaic disease is the most serious problem caused by cowpea golden mosaic virus (CGMV) incurring losses up to 100 % under epidemic conditions. The farmers have no option but to burn their crop to prevent further spread. To overcome this problem, development of transgenic virus resistant lines using viral gene construct is a vaible option [3] however, development of an efficient transformation and regeneration system for Indian varieties is still remains a major challenge in case of cowpea.