Naijiao Wang

1 Introduction Bread wheat (Triticum aestivum L., AABBDD, 2n = 6x = 42) is one of the most important food crops in the world, providing one-fifth of the calories for humans (Dubcovsky and Dvorak 2007). In the 1960s, the introduction of semi-dwarf traits in cereal crops to improve lodging resistance led to a significant increase in yields, which is known as the “Green Revolution” (Hedden 2003). According to statistics, the global population will exceed 9 billion in 30 years (Tyczewska et al. 2018).