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The book titled "Vegetable Crops: Genetic Resources and Improvement" is a comprehensive compendium of information that has been gathered through extensive research carried out by numerous scientists from prestigious institutions such as the Indian Institute of Horticultural Research (IIHR), Indian Agricultural Research Institute (IARI), G.B. Pant University of Agriculture and Technology (GBUAT), Tamil Nadu Agricultural University (TNAU), Indian Institute of Vegetable Research (IIVR), Chaudhary Charan Singh Haryana Agricultural University (CCSHAU), Punjab Agricultural University (PAU), Maharana Pratap University of Agriculture and Technology (MPUAT), and Chaudhary Bansi Lal University (CKKVV), among others. This book provides an overview of the various aspects of collecting, characterizing, conserving, and utilizing germplasm in the genetic improvement of different vegetable crops, with a particular emphasis on the importance of genetic resource management and its achievements in India. Additionally, the book discusses the application of various biotechnological tools and techniques, such as tissue culture, molecular markers, and bioinformatics, in the conservation and utilization of plant genetic resources, as well as the related issues of biosafety regulations and intellectual property rights. The book covers the genetic improvement of a wide range of vegetable crops, including underutilized vegetables, seed spices, and edible mushrooms. It is an invaluable resource for teachers, scientists, students, and personnel involved in the management of plant genetic resources, who wish to update their knowledge on the latest technological advances in genetic resource management and the improvement of vegetable crops. The information provided in this book is essential for anyone looking to gain a deeper understanding of the field of vegetable crop genetic resources and improvement.