Wheat Science - Today and Tomorro [Paperback]

This book was based on papers presented as a Symposium in honour of Sir Otto Frankel's 80th birthday.First published in 1981, Wheat Science - Today and Tomorrow was intended to survey the past, assess contemporary circumstances in the early 1980s and project the future course of wheat improvement in the last part of the twentieth century. The book was based on papers presented as a Symposium in honour of Sir Otto Frankel's 80th birthday.First published in 1981, Wheat Science - Today and Tomorrow was intended to survey the past, assess contemporary circumstances in the early 1980s and project the future course of wheat improvement in the last part of the twentieth century. The book was based on papers presented as a Symposium in honour of Sir Otto Frankel's 80th birthday.First published in 1981, Wheat Science - Today and Tomorrow was intended to survey the past, assess contemporary circumstances in the early 1980s and project the future course of wheat improvement in the last part of the twentieth century. The book begins with the origins and genetic resources of the most important crop, before discussing both known and potential techniques for wheat breeding. The use of these in the improvement of wheat quality and rust resistance is then described. The contribution of crop physiology to breeding for great yield and improved performance under stress is then considered, together with alternative approaches to agronomy. The book was based on papers presented as a Symposium in honour of Sir Otto Frankel's 80th birthday. It will be of great interest to graduate students and professionals in plant breeding, agronomy and crop physiology.Foreword Sir Otto Frankel; Acknowledgements; 1. The early history of wheat: earliest traces to the sack of Rome J. R. Harlan; 2. Wheat genetic resources D. R. Marshall and A. H. D. Brown; 3. Molecular aspects of wheat evolution: repeated DNA sequences W. J. Peacock, W. L. Gerlach and E. S. Dennis; 4. Molecular aspects of wheat evolution: rlãè