Genetics of free threshability and yield traits in Dicoccum wheat

Emmer wheat (Triticum dicoccum (Schrank) Schuebler) is a very important form of wheat species endowed with high protein, heat tolerance and appreciable resistance to diseases. High satiety value and low glycimic index made this wheat suitable for diabetic subjects. However, the fragile rachis and non-free threshing kernels, which make harvesting and threshing of dicoccum wheat's difficult, time consuming and expensive. Thus, the possibility to obtain free-threshing forms of T. dicoccum should make its cultivation economically viable. Consequently, there is an exigency to develop free threshing semi-dwarf varieties without affecting the grain quality. This necessitates in depth studies on free threshability. This book gives the comprehensive information about gene effects of free threshability and grain yield and other yield components in dicoccum wheat. It is also provide the information on process of selecting superior segregents which are free threshable, amber grain color withhigh nutritional content. This information is of great use to the wheat breeders who are willing to work on genetic improvement of dicoccum wheat.