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Development of wheat—Hordeum chilense Chromosome 2Hch Introgression Lines Potentially Useful for Improving Grain Quality Traits
(MDPI, 2019)
The chromosome 2Hch of Hordeum chilense. has the potential to improve seed carotenoid content in wheat as it carries a set of endosperm carotenoid-related genes. We have obtained structural changes in chromosome 2Hch in a ...
Wx Gene in Hordeum chilense: Chromosomal Location and Characterisation of the Allelic Variation in the Two Main Ecotypes of the Species
(MDPI, 2019)
Starch, as the main grain component, has great importance in wheat quality, with the ratio between the two formed polymers, amylose and amylopectin, determining the starch properties. Granule-bound starch synthase I (GBSSI), ...
Milling, processing and end-use quality traits of CIMMYT spring bread wheat germplasm under drought and heat stress
(Elsevier, 2018)
The CIMMYT wheat breeding program aims to develop bread wheat (Triticum aestivum L.) genotypes that have superior grain yields, disease resistance and stress tolerance, along with appropriate quality to satisfy all ...
Use of rapid tests to predict quality traits of CIMMYT bread wheat genotypes grown under different environments
(Elsevier, 2016)
At the International Maize and Wheat Improvement Center (CIMMYT), wheat quality improvement is an
important goal of breeding. CIMMYT scientists develop germplasm, which is diverse for quality traits
intended for use in ...
Genetic improvement of grain quality traits for CIMMYT semi-dwarf spring bread wheat varieties developed during 1965–2015: 50 years of breeding
(Elsevier, 2017)
The Global Wheat Program, now managed by the CGIAR consortium and led by CIMMYT, initiated wheat
breeding about 70 years ago in Mexico. Currently, the key objectives are to develop wheat cultivars that have superior grain ...
Use of wheat genetic resources to develop biofortified wheat with enhanced grain zinc and iron concentrations and desirable processing quality
(Elsevier, 2014)
As a major cereal crop worldwide, wheat contributes on average one-fifth of the calories in the human
diet and is the main source of protein and nutrients for much of the world's population. Wheat varieties
with improved ...