STRATEGIES FOR ENHANCEMENT IN FOOD PRODUCTION Set 5

A-11 million, B-75 million, C-35 million, D-89.5 million ✘ A-14 million, B-80 million, C-40 million, D-92.5 million ✘ A-10 million, B-71 million, C-35 million, D-89.5 million ✘ A-15 million, B-70 million, C-40 million, D-90 million ✔ NULL ✔ NULL NULL

Pureline ✘ Mass selection ✘ Clonal selection ✘ Hybridization ✔ NULL ✔ NULL NULL

Ikebana technique ✘ Tissue culture ✘ Genetic Engineering ✘ Chromosome Engineering ✔ NULL ✔ NULL NULL

✘ ✘ ✘ ✔ NULL ✔ NULL NULL

Bast fibres ✘ Xylem fibres ✘ Epidermal hairs ✘ Pith cells ✔ NULL ✔ NULL NULL

Genetic variability ✘ Cross hybridization ✘ Hybrid vigour ✘ Heterosis ✔ NULL ✔ NULL NULL

Hybrid seeds ✘ Increased chlorophyll content ✘ Mutations resulting in plant height reduction ✘ Quantitative trait mutations ✔ NULL ✔ NULL NULL

Wheat and Rye/ ✘ Wheat and ✘ Wheat and Rice ✘ Rice and Maize ✔ NULL ✔ NULL NULL

Cellular totipotency ✘ Organogenesis ✘ Triple fusion ✘ Callus culture ✔ NULL ✔ NULL NULL

I and II ✘ I, II and III ✘ II, III and IV ✘ I, II, III and IV ✔ NULL ✔ NULL NULL