Allelopathic studies of common wheat ( Triticum aestivum L.)

Wheat ( Triticum aestivum L.) is a common name for cereal grasses of a genus of the grass family, cultivated for food since prehistoric times by the people of the temperate zones and now the most important grain crop of those regions. It has allelopathic potential if used as a cover crop for weed control in various cropping systems. Research results indicate that, among modern varieties, there is a variable resistance potential against weeds. Numerous allelochemicals have been identified in wheat, mainly belonging to the categories of phenolic acids, hydroxamic acids and short‐chain fatty acids. Some researchers conceived that wheat allelopathy is genetically controlled, but systematic research on gene behaviors is lacking. The negative effects of wheat on other crops under different agricultural production systems have been reported. Research is needed to determine the genetic control of wheat allelopathy prior to the development of allelopathic wheat varieties. Further research is needed to conduct in vitro studies to isolate, identify and quantify allelochemicals from living wheat plants at different growth stages. Also, the relationship between heritages of modern varieties and the allelopathic characteristics of wheat during their evolution and selection by humans is still unclear. There is also a lack of research on the modern varieties as to whether the allelopathic potential can be genetically transferred to the next generation. In the future, more models and assessment systems must be developed to illuminate the essence of allelopathy and the genomes of wheat with allelopathic traits should be constructed to make available allelopathic bioinformation on wheat.