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ABSTRACT
Alliums are widely consumed as food and medicine but modestly understood for their genetic constitution and design. Huge, complex and repetitive genomes, biennial life cycle, strong inbreeding depression and apomixes have thwarted development of optimal genotypes, especially in the third world. However, genetic diversity assessment, marker-assisted breeding, introgression of some vital genes, doubled haploid production, induction of fertility in apomicts, organellar transcriptome sequences, gene annotation and genetic engineering have been achieved to certain extent and continue to develop further. In this review, current achievements in these areas of research for enhancing yield, processing quality, therapeutic value, storage and biotic stress resistance in important edible Allium species have been compiled.