Application of Mutagenesis in Food Production and Sustainable Development

Induced mutations play an important role in increasing the genetic diversity of desirable traits in various edible and agricultural plants. It is useful for the development of novel kinds with enhanced agronomic traits, such as the greater capacity for coping with biotic and abiotic stress and improving the nutritional quality of food crops. There are numerous plant-induced mutagenesis techniques available including physical mutagens, such as UV, X-rays, and gamma rays, as well as chemical mutagens, like sodium azide, methyl methanesulfonate (MMS), or ethyl methanesulfonate (EMS). Agrobacterium and transposon-based chromosomal integration are further biological mutagens. Induced mutations contribute significantly to the development of sustainable agricultural systems for food security and economic growth. Rice, barley, chrysanthemum, wheat, soybean, and maize are the six top plants with a high number of mutant varieties. The creation of new varieties as a result of induced mutation has increased genetic diversity. This study highlights the recent advances in a field-induced mutation that enhance the potential of plant germplasm.