ENHANCING WHEAT (TRITICUM AESTIVUM L.) YIELD THROUGH GENETIC MODIFICATION
DOI:
https://doi.org/10.64013/jpbab.v2023i1.11Keywords:
Bread Wheat, Biotic and Abiotic stress, Nutrients, Genetically modifiedAbstract
Triticum aestivum L. or bread wheat, is an important crop species grown as a primary food source. With the increasing population, finding new ways to grow wheat genotypes with better qualities is important. The current task is to create varieties that produce more, are highly technologically advanced, and can handle a wide range of biotic and abiotic stresses. It is important to make healthier wheat types, like those with higher amounts of protein, zinc, iron, and other nutrients, because people's nutritional needs are worsening.
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