Researchers developing better wheat

February 16, 2006

Eighteen universities across the United States are combining desirable genes from different varieties of wheat to make better and more competitive varieties.

Purdue plant geneticist Herbert Ohm said the project, funded by the U.S. Department of Agriculture's National Research Initiative, is designed to create strains that are more resistant to disease, drought and insects while improving yields.

Wheat varieties grown in the United States include spring and winter, white grain, red grain, bread or hard wheat, pastry or soft wheat, and durum or pasta wheat.

Ohm and his colleagues are focusing their research on glume blotch, which occurs almost annually throughout the eastern region. The fungus causes charcoal-colored lesions on wheat heads and leaves that result in grain loss.

His group also is studying fusarium head blight, Hessian fly, barley yellow dwarf virus, leaf blotch and powdery mildew.

Copyright 2006 by United Press International

Explore further: New 'Buck' naked barley: Food, feed, brew

Related Stories

Clemson scientist helping to restore ancient Southern wheat

April 5, 2016

In their ongoing quest to revive and preserve ancestral grains, a Clemson University scientist and his collaborators have begun the process of restoring a nearly extinct variety of wheat that traces its American roots to ...

Recommended for you

Walking crystals may lead to new field of crystal robotics

February 23, 2018

Researchers have demonstrated that tiny micrometer-sized crystals—just barely visible to the human eye—can "walk" inchworm-style across the slide of a microscope. Other crystals are capable of different modes of locomotion ...

0 comments

Please sign in to add a comment. Registration is free, and takes less than a minute. Read more

Click here to reset your password.
Sign in to get notified via email when new comments are made.