Genetic improvement of wheat - A review

Authors

  • Zuzana Šramková Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, Bratislava, SK-812 37, Slovak Republic
  • Edita Gregová Plant Production Research Centre, Research Institute of Plant Production; Piešťany, SK-921 01, Slovak Republic
  • Ernest Šturdík Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, Bratislava, SK-812 37, Slovak Republic

DOI:

https://doi.org/10.36547/nbc.1285

Keywords:

biotic/abiotic factors, genetic transformation, grain yield, nutritional quality, plant breeding, wheat

Abstract

Bread wheat (Triticum aestivum L.) plays a major role among the few crop species being extensively grown as staple food sources. As the human population grows, new methods and approaches must be found to attain wheat cultivars with improved characteristics. The challenge now is to produce higher-yielding varieties with good technological quality that are resistant or tolerant to a wide range of biotic and abiotic stresses. However, because of the critical nutritional status of human population, there is an urgent need for development of such wheat varieties that would be more nutritious (with improved protein, zinc, iron, etc. value), meeting our health demands. This article summarises present status in this field.

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Published

2021-11-29

How to Cite

Šramková, Z., Gregová, E., & Šturdík, E. (2021). Genetic improvement of wheat - A review. Nova Biotechnologica Et Chimica, 9(1), 27–52. https://doi.org/10.36547/nbc.1285

Issue

Vol. 9 No. 1 (2009)

Section

Reviews

License

Copyright (c) 2021 Zuzana Šramková, Edita Gregová, Ernest Šturdík

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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