Wheat (Triticum aestivum), a staple crop of global importance, belongs to the Poaceae family and plays a vital role in food security by providing a significant source of dietary protein. Hexaploid wheat accounts for 95% of global wheat cultivation, primarily used for bread production, while tetraploid durum wheat makes up the remaining 5%, mostly for pasta. The evolutionary origin of wheat through hybridization in the Middle East has resulted in a complex allohexaploid genome, presenting challenges for genetic improvement. Traditional wheat breeding methods, grounded in Mendelian genetics, has contributed to yield increases and reduced crop losses but is limited by their time-consuming nature and inability to keep pace with rapidly evolving pests and diseases. To address these challenges, in vitro technologies and biotechnological advancements have been employed to introduce genetic variability and accelerate the development of cultivars with desirable traits. These innovations allow for the precise incorporation of genes from diverse organisms into wheat, expanding the genetic pool and enabling the development of varieties with improved resistance to both biotic and abiotic stresses, enhanced yields, and greater input-use efficiency. Despite the progress achieved since the Green Revolution, wheat production continues to face significant threats from climate change, growing populations, and environmental pressures. The hexaploid genome's inherent gene redundancy and linkage challenges further complicate genetic advancements. To ensure global food security and promote sustainable agricultural practices, the application of cutting-edge biotechnological tools is essential. These technologies hold the potential to enhance wheat resilience, improve yield, and contribute to ecological sustainability in the face of mounting global challenges.
Triticum aestivum, Hexaploid genome, Molecular breeding, Biotic and Abiotic stress tolerance, Genetic variability
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