Abstract
AbstractThe chapter deals with the various steps, periods, and processes that led to the domestication of the wheat as well as with the archaeological sites where domestication took place. Additionally, the chapter describes the ecogeographical characteristics of the area of wheat domestication, the selection of non-brittle rachis, large grain size, rapid and synchronous germination, free-threshing grains, and yield. The genetic basis of non-brittle rachis and free-threshing grains are delt with in details. The formation of hexaploid wheat, T. aestivum, and the spread of its free-threshing form to almost all parts of the globe to become the main cultivated wheat, are reviewed. The production of synthetic Triticum aestivum, and Triticale are also referred to in this chapter.
Publisher
Springer International Publishing
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