Wheat is the most widely cultivated staple food crop, and multiple types of food derivatives are processed and consumed globally. Wheat grain quality(WGQ) is central to food processing and nutritional value, and is a ...Wheat is the most widely cultivated staple food crop, and multiple types of food derivatives are processed and consumed globally. Wheat grain quality(WGQ) is central to food processing and nutritional value, and is a decisive factor for consumer acceptance and commercial value of wheat cultivars. Hence, improvement in WGQ traits is top priority for both conventional and molecular wheat breeding. In this review we will focus on two important WGQ traits, grain milling and end-use, and will summarize recent progress in China. Chinese scientists have invested substantial effort in molecular genetic and genomic analysis of these traits and their effects on end-use properties. The insights and resources generated have contributed to the understanding and improvement of these traits. As high-quality genomics information and powerful genome engineering tools are becoming available for wheat, more fundamental breakthroughs in dissecting the molecular and genomic basis of WGQ are expected. China will strive to make further significant contributions to the study and improvement of WGQ in the genomics era.展开更多
Dear Editor,Introduction of gibberellin(GA)-insensitive Reduced height(Rht)genes,Rht-B1b and Rht-D1b,has resulted in the“Green Revolution”in modern wheat cultivars(Triticum aestivum)that has skyrocketed wheat grain ...Dear Editor,Introduction of gibberellin(GA)-insensitive Reduced height(Rht)genes,Rht-B1b and Rht-D1b,has resulted in the“Green Revolution”in modern wheat cultivars(Triticum aestivum)that has skyrocketed wheat grain yields worldwide since the 1960s(Peng et al.,1999;Velde et al.,2021).However,Rht-B1b/D1b also reduce coleoptiles,which is undesired in dryland regions where deep planting is essential for seedling establishment(Rebetzke et al.,1999,Rebetzke et al.,2001;Ellis et al.,2004).展开更多
基金the Ministry of Science and Technology of China (2016YFD0100500)Chinese Academy of Sciences (XDA08020302, 2017PB0044)
文摘Wheat is the most widely cultivated staple food crop, and multiple types of food derivatives are processed and consumed globally. Wheat grain quality(WGQ) is central to food processing and nutritional value, and is a decisive factor for consumer acceptance and commercial value of wheat cultivars. Hence, improvement in WGQ traits is top priority for both conventional and molecular wheat breeding. In this review we will focus on two important WGQ traits, grain milling and end-use, and will summarize recent progress in China. Chinese scientists have invested substantial effort in molecular genetic and genomic analysis of these traits and their effects on end-use properties. The insights and resources generated have contributed to the understanding and improvement of these traits. As high-quality genomics information and powerful genome engineering tools are becoming available for wheat, more fundamental breakthroughs in dissecting the molecular and genomic basis of WGQ are expected. China will strive to make further significant contributions to the study and improvement of WGQ in the genomics era.
基金This work was supported by the grants from the National Natural Science Foundation of China(grants 91935302 and 31991210)Hainan Yazhou Bay Seed Laboratory(B21HJ0111).
文摘Dear Editor,Introduction of gibberellin(GA)-insensitive Reduced height(Rht)genes,Rht-B1b and Rht-D1b,has resulted in the“Green Revolution”in modern wheat cultivars(Triticum aestivum)that has skyrocketed wheat grain yields worldwide since the 1960s(Peng et al.,1999;Velde et al.,2021).However,Rht-B1b/D1b also reduce coleoptiles,which is undesired in dryland regions where deep planting is essential for seedling establishment(Rebetzke et al.,1999,Rebetzke et al.,2001;Ellis et al.,2004).
