Long search finds grain of hope in the glume
Researchers have found the elusive genetic element controlling the elongated grains and glumes of a wheat variety identified by the renowned botanist Carl Linnaeus more than 250 years ago.
The findings relating to Polish wheat, Triticum polonicum, could translate into genetic improvements and productivity in the field.
Wheat, in bread, pasta, and other forms, is a vital energy and protein source for humans. Each individual grain is nestled within the glumes and other leaf-like organs called lemma and palea which affect the grain's final size, shape, and weight.
Characterised by Linnaeus in 1762, Polish wheat has long grains, glumes, ...








