TY  - JA
AU  - Fleitas,M.C.
AU  - Mondal,S.
AU  - Gerard,B.
AU  - Hernandez Espinosa,N.
AU  - Singh,R.P.
AU  - Crossa,J.
AU  - Guzman,C.
TI  - Identification of CIMMYT spring bread wheat germplasm maintaining superior grain yield and quality under heat-stress
SN  - 0733-5210
PY  - 2020///
CY  - USA
PB  - Elsevier
KW  - AGROVOC
KW  - Soft wheat
KW  - Grain
KW  - Quality
KW  - Yields
KW  - Heat stress
N1  - Peer review
N2  - Unpredictable temperatures and rainfall associated with climate change are expected to affect wheat (Triticum aestivum L.) production in various countries. The development of climate-resilient spring wheat cultivars able to maintain grain yield and quality is essential to food security and economic returns. We tested 54 CIMMYT spring bread wheat genotypes, developed and/or released over a span of 50 years, in the field for two years under optimum sowing dates, as well as using two delayed sowing dates to expose crops to medium and severe heat-stress conditions. The grain yield and yield components were severely affected as the heat-stress increased. Two contrasting groups of 10 lines each were identified to determine the effect of heat-stress on bread-making quality. The first set included entries that produced high yields in optimal conditions and maintained higher yields under heat-stress (superior-yielding lines), while the second set included genotypes that did not perform well in the environment with high temperature (inferior-yielding lines). We identified genotypes exhibiting bread-making quality stability, as well as the quality traits that had higher correlation with the loaf volume in the environment without stress and under heat-stress. Of all the quality traits tested, dough extensibility (AlvL) and grain protein content had a significant influence in heat-stress adaptation. Most of the lines from the superior-yielding group were also able to maintain and even improve quality characteristics under heat-stress and therefore, could be used as parents in breeding to develop high-yielding and stable quality wheat varieties
DO  - https://doi.org/10.1016/j.jcs.2020.102981
T2  - Journal of Cereal Science
ER  -