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Mejoramiento de la calidad de trigo
Calidad del grano de trigo
Genetic improvement of wheat grain quality at CIMMYT
(Higher Education Press, 2019)
QTL mapping for micronutrients concentration and yield component traits in a hexaploid wheat mapping population
Bread wheat is a major staple cereal provides more than 20% of dietary energy and protein supply to global population. However, with increasing population growth, the problem of nutritional deficiencies is increasingly ...
Performance of biofortified spring wheat genotypes in target environments for grain zinc and iron concentrations
Genetic biofortification to improve zinc (Zn) and iron (Fe) concentrations in bread wheat (Triticum aestivum L.) could reduce micronutrient malnutrition-related problems in the developing world. A breeding program on wheat ...
The emergence of Ug99 races of the stem rust fungus is a threat to world wheat production
Race Ug99 of the fungus Puccinia graminis tritici that causes stem or black rust disease on wheat was first detected in Uganda in 1998. Seven races belonging to the Ug99 lineage are now known and have spread to various ...
Wheat quality improvement at CIMMYT
Genetic gains for grain yield in CIMMYT’s semi-arid wheat yield trials grown in suboptimal environments
(Crop Science, 2018)
Wheat (Triticum aestivum L.) is a major staple food crop grown worldwide on >220 million ha. Climate change is regarded to have severe effect on wheat yields, and unpredictable drought stress is one of the most important ...
Economic benefits of blast-resistant biofortified wheat in Bangladesh: the case of BARI Gom 33
(Elsevier; Elsevier, 2019)
The first occurrence of wheat blast in 2016 threatened Bangladesh's already precarious food security situation. The Bangladesh Agricultural Research Institute (BARI), together with the International Maize and Wheat Improvement ...
Genetic impact of Rht dwarfing genes on grain micronutrients concentration in wheat
Wheat is a major staple food crop providing about 20% of dietary energy and proteins, and food products made of whole grain wheat are a major source of micronutrients like Zinc (Zn), Iron (Fe), Manganese (Mn), Magnesium ...