LEVERAGING CAROTENOID METABOLISM TO IMPROVE BREAD WHEAT NUTRITIONAL QUALITY

The major goal of this research is to develop bread wheat varieties with increased levels of provitamin A carotenoid β-carotene in their grains. The objectives are to evaluate Triple Yellow, Triple Yellow/hyd2-knockout, and control (parental line of Triple Yellow) plants for biochemical, physiological, agronomic, postharvest stability, and consumer quality traits to assess their potential for integration into the wheat breeding program. The role of wheat Orange (OR) proteins in modulating carotenoid accumulation and postharvest stability will also be investigated with the goal of further enhancing β-carotene concentrations in wheat grains.