Common Wheat


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Common Wheat

 

(Triticum aestivum), a species of wheat with a tough, awned or awnless, loose, elongated spike and a naked grain of varied coloring (white, yellow, red). Common wheat is hexaploid (contains 42 chromosomes in its somatic cells) and very flexible. The most common species of wheat, it is cultivated in all agricultural regions of the world. It is a winter-hardy, drought-resistant, and early-ripening plant. There are more than 250 known varieties; the most widespread varieties are Lutescens, Erythrospermum, Milturum, Albidum, Ferrugineum, and Graecum.

References in periodicals archive ?
Waxy protein location of coding genes in common wheat.
The genes encoding granule bound starch synthasesat the waxy loci of the A, B and D progenitors of common wheat.
Also allelic diversity of the Wx-D within the Aegilopsgenus could be greater than described for the common wheat.
Isosyme variation Aegilops and Triticum IV origin of the common wheats revealed from the study on esterase isozymes in synthysizedwheats.
To keep from deliberately mixing durum flour with the cheaper common wheat when making pasta, several countries, including France, Greece, Italy, Spain and the United States, have created regulations prohibiting such adulteration.
A monosomic analysis of Russian wheat aphid resistance in the common wheat PI 294994.
Although durum and common wheat share a common ancestry, their genetic composition is different.
tritici is a common wheat disease in Iran and west and central Asia countries.
Increasing world population and needed more than ever to food, especially wheat, the main strength that provides the world requires increased performance per unit area (FAO), and because the potential is limited so common wheat using crosses between species convention to enhance their performance and use of agronomic characteristics and sources of resistance to environmental stress has been recommended (Khayatnezhad et al.
Genetic diversity trend of common wheat (Triticum aestivum) in China revealed whit AFLP marker, Geneti.
The bran of the black-grained Chinese wheat was 39 to 70 percent higher in total phenolic content compared to Canadian common wheats.
Kamut flour is sometimes recommended for those allergic to common wheats.