Breeding new cultivars for sustainable wheat production

查看全文 作　　者：Hongjie [1]Li;Timothy [2]D.Murray;Robert [3]A.McIntosh;Yang [1]Zhou

机构地区：[1]National Engineering Laboratory for Crop Molecular Breeding,Institute of Crop Sciences,Chinese Academy of Agricultural Sciences,Beijing 100081,China;[2]Department of Plant Pathology,Washington State University,Pullman,WA 99164-6430,USA;[3]Plant Breeding Institute,School of Life&Environmental Sciences,University of Sydney,Narellan,NSW 2567,Australia

出　　处：《The Crop Journal》索引2019年第7卷第6期,共3页

基　　金：the support to this special issue by the National Key Research and Development Program of China(2017YFD0101000) 摘　　要：Common wheat(Triticum aestivumL.)is amajor staple food crop that feeds about 40% of the world’s population.Wheat production and utilization accounts for^28% of the global cereal crops(http://gffzz4d9321d972ec49ceh6pwfu5k6wcwc6kpb.ffgz.tsg.suse.edu.cn/)food-outlookbiannual-report-global-food-markets.Consequently,wheat supplies approximately one-fifth of human calories in a variety of forms,including leavened,flat and steamed breads,biscuits,cakes,different forms of noodles,pasta,couscous,and pies,as well as secondary products such as starch,gluten and nonflour milling fractions.Wheat consumption has been steadily increasing due to population expansion and urbanization.For example,wheat consumed in China increased more than sixfold(from 19 million tons to 123 million tons)in the 50 years from 1962 to 2012[1]. 关键词：WHEAT CROPS WHEAT

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Breeding new cultivars for sustainable wheat production

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