Triticeae Genomics and Genetics, 2025, Vol.16, No.4, 148-155 http://cropscipublisher.com/index.php/tgg 148 Feature Review Open Access Cultivating High-Quality Wheat Varieties with High Nutritional Value Xian Zhang, Xuemei Liu Hainan Provincial Key Laboratory of Crop Molecular Breeding, Sanya, 572025, Hainan, China Corresponding email: xuemei.liu@hitar.org Triticeae Genomics and Genetics, 2025, Vol.16, No.4 doi: 10.5376/tgg.2025.16.0016 Received: 09 May, 2025 Accepted: 19 Jun., 2025 Published: 07 Jul., 2025 Copyright © 2025 Zhang and Liu, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Zhang X., and Liu X.M., 2025, Cultivating high-quality wheat varieties with high nutritional value, Triticeae Genomics and Genetics, 16(4): 148-155 (doi: 10.5376/tgg.2025.16.0016) Abstract Wheat, as one of the most widely cultivated and consumed staple crops worldwide, plays a critical role in global food security and human nutrition. In this study, we explored comprehensive strategies for cultivating high-quality wheat varieties enriched with nutritional value, addressing the growing demand for healthier dietary options. Our approach integrates advances in genetic research-including gene mapping, transcriptomic profiling, and gene editing-with biofortification breeding methods and improved agronomic practices. We investigated genetic determinants for key traits such as protein, zinc, and iron content, and examined the application of GWAS and CRISPR technologies to enhance nutritional traits. Additionally, we assessed the impact of soil management, irrigation, and post-harvest practices on wheat quality. Case studies from India, Ethiopia, and China illustrate successful deployment of nutrient-rich wheat varieties and their implications for public health and food systems. Despite challenges such as yield-quality trade-offs and market constraints, the integration of multi-omics tools, precision agriculture, and global collaboration holds promise for future innovations. This study highlights the need for interdisciplinary efforts and policy support to ensure sustainable development of nutritionally superior wheat cultivars. Keywords Wheat biofortification; Nutritional quality; Genetic improvement; Agronomic practices; Precision agriculture 1 Introduction Wheat (Triticumspp.) is a very important food crop in the world. The staple food that many people eat every day, such as steamed bread and bread, is made of wheat. It can adapt to various climates and can be grown in many places, so the planting area is very large. According to research, wheat provides about half of the world's food calories (Khalid et al., 2023). Because wheat has high yield and strong adaptability, it is particularly important in some resource-poor areas (Hao et al., 2024). Wheat can be used to make a lot of things. Not only bread, but also noodles, pasta and other foods. So it accounts for a large part of the world's diet (Graziano et al., 2019). In addition to providing energy, wheat also contains a lot of nutrients. For example, protein, dietary fiber, and some important minerals such as iron, zinc and magnesium (Shamanin et al., 2024). However, the nutritional content of different types of wheat is not the same. Some old varieties, such as einkorn and emmer, contain more antioxidants and plant compounds than today's ordinary wheat, which may be more beneficial to the body (Mougiou et al., 2023). Wheat also contains gluten, which is critical to the quality of bread. But for some people, this ingredient can cause discomfort, such as celiac disease. So when breeding, in addition to considering yield and processing performance, we must also pay attention to its impact on health. The goal of this study is to find out how to breed more nutritious wheat varieties. We will study the genetic and environmental factors that affect wheat nutrition, and we will also see if traditional varieties and local varieties can help modern wheat improve nutrition. At the same time, we will analyze the biochemical composition and agronomic characteristics of wheat, hoping to find good genetic resources and breeding techniques to help breed nutritious and high-quality wheat varieties. Ultimately, these studies can provide references for future breeding work, allowing people to eat healthier and help improve food security.
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