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Somatic Embryogenesis in Wheat

  • Chapter
Somatic Embryogenesis and Synthetic Seed II

Part of the book series: Biotechnology in Agriculture and Forestry ((AGRICULTURE,volume 31))

Abstract

Wheat is the most intensively bred species in the world. It is second to rice in world production, which in recent years has approached 550 million metric tonnes per year (Young et al. 1990). The bread wheats (Triticum aestivum L.) are divided into four main categories, based on the protein content of the grain. Hard red spring (11 to 18% protein) and winter (9 to 15% protein) wheats are used primarily for bread. Soft red winter (8 to 12%) protein) and white (8 to 11% protein) wheats are used primarily for muffins, noodles, cakes, crackers, and cookies. Durum wheat (Triticum durum L.) is used primarily for macaroni and pasta. While an extremely adaptive crop, wheat is still subject to many diseases, which makes genetic engineering an appealing biotechnology for wheat improvement.

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Authors and Affiliations

  1. Plants, Soils and Biometeorology Department, Utah State University, 84322-4820, Logan, Utah, USA

    J. G. Carman

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  1. J. G. Carman
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  1. A-137 New Friends Colony, 110065, New Delhi, India

    Y. P. S. Bajaj

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© 1995 Springer-Verlag Berlin Heidelberg

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Carman, J.G. (1995). Somatic Embryogenesis in Wheat. In: Bajaj, Y.P.S. (eds) Somatic Embryogenesis and Synthetic Seed II. Biotechnology in Agriculture and Forestry, vol 31. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-78643-3_1

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  • DOI: https://doi.org/10.1007/978-3-642-78643-3_1

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-78645-7

  • Online ISBN: 978-3-642-78643-3

  • eBook Packages: Springer Book Archive

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