Genetic improvement of wheat - A review

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.