Lutein is a naturally occurring plant carotenoid compound that is also an important micro-nutrient for humans. While the biosynthesis of lutein in bread wheat (Triticum aestivum L.) is well understood, in contrast, there is little information on the mechanism or the genetic control involved in conversion of lutein to lutein esters during storage of wheat grain. The purpose of this research was to investigate the genetic control of lutein ester formation in wheat.