MARC details
| 000 -LEADER |
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| fixed length control field |
02403nab a22003257a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
G99041 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MX-TxCIM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20211006085018.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
121211b |||p||p||||||| |z||| | |
| 024 8# - OTHER STANDARD IDENTIFIER |
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| Standard number or code |
https://doi.org/10.1111/gcb.12389 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
MX-TxCIM |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Sanchez, B. |
| 245 00 - TITLE STATEMENT |
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| Title |
Temperatures and the growth and development of maize and rice: |
| Remainder of title |
a review |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Date of publication, distribution, etc. |
2014 |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Because of global land surface warming, extreme temperature events are expected to occur more often and more intensely, affecting the growth and development of the major cereal crops in several ways, thus affecting the production component of food security. In this study, we have identified rice and maize crop responses to temperature in different, but consistent, phenological phases and development stages. A literature review and data compilation of around 140 scientific articles have determined the key temperature thresholds and response to extreme temperature effects for rice and maize, complementing an earlier study on wheat. Lethal temperatures and cardinal temperatures, together with error estimates, have been identified for phenological phases and development stages. Following the methodology of previous work, we have collected and statistically analysed temperature thresholds of the three crops for the key physiological processes such as leaf initiation, shoot growth and root growth and for the most susceptible phenological phases such as sowing to emergence, anthesis and grain filling. Our summary shows that cardinal temperatures are conservative between studies and are seemingly well defined in all three crops. Anthesis and ripening are the most sensitive temperature stages in rice as well as in wheat and maize. We call for further experimental studies of the effects of transgressing threshold temperatures so such responses can be included into crop impact and adaptation models. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 595 ## - COLLECTION |
|---|
| Collection |
Reprints Collection |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
cardinal temperatures |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Climatic change impacts |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
1549 |
| Topical term or geographic name as entry element |
Development |
| Miscellaneous information |
AGROVOC |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Growth |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
lethal temperatures |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Maize |
| Miscellaneous information |
AGROVOC |
| Source of heading or term |
|
| 9 (RLIN) |
1173 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Rice |
| Miscellaneous information |
AGROVOC |
| Source of heading or term |
|
| 9 (RLIN) |
1243 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Porter, J.R., |
| Relator term |
coaut. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Rasmussen, A., |
| Relator term |
coaut. |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Global Change Biology |
| Related parts |
v. 20, no. 2, p. 408-417 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Article |