000			03270nab a22003497a 4500
001			G99293
003			MX-TxCIM
005			20171220113631.0
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024	8		_ahttps://doi.org/10.1016/j.eja.2006.04.012
040			_aMX-TxCIM
100	1		_aSpiertz, J.H.J.
245	0	0	_aHeat stress in wheat (Triticum aestivum L.): _b Effects on grain growth and quality traits
260			_c2006
520			_aHeat stress effects on grain dry mass and quality were studied in spring wheat genotypes (Triticum aestivum L.). Three cultivars were chosen with respect to heat tolerance: Lavett (genotype 1), selected for temperate growing conditions and two CIMMYT cultivars, Ciano-79 (genotype 2) and Attila (genotype 3), respectively heat sensitive and heat tolerant varieties for warm environments. Plants were grown in pots at two different day/night temperatures (18/13 and 25/20 °C) in climate-controlled glasshouses and exposed to a 3-day heat shock during the grain-filling phase. To investigate its effect on quality and yield the following traits were included: grain dry mass, flour protein concentration, glutenin macro polymer (GMP) fraction, glutenin particle size, and particle size distribution. The magnitude in which a heat shock during grain filling affects quality and yield depends on the heat tolerance of genotypes and the preceding ambient growth temperature. As expected, the responses to heat varied between and within genotypes; on the one hand grain size and dry mass decreased, on the other hand, protein related traits were improved. In genotype 1 (Lavett) a negative correlation was found between flour protein concentration and grain dry mass. However, in genotype 3 (Attila) flour protein concentration remained quite stable under a wide range of grain dry mass in response to the treatments. Genotype 2 (Ciano-79) showed an intermediate response. These big differences in genotypic response do have a potential significant impact for maintaining quality under adverse conditions. In all genotypes the effect of heat stress was larger when plants were grown at 18/13 °C compared to 25/20 °C; especially, grain dry mass was decreased while flour protein and GMP protein fraction, GMP quantity, as well as particle size were significantly increased. The results show that genetic differences in stability of quality and yield in wheat under heat stress can be induced by a short heat-shock treatment during the grain-filling phase. It is concluded that an evaluation of quality and yield responses of wheat genotypes to short spells of heat, could considerably be improved by a heat-shock treatment during the early grain-filling phase.
546			_aEnglish
593			_aLucia Segura
595			_aRPC
650	1	0	_aFlour protein concentration
650	1	0	_aGenotypic variability
650	1	0	_aGlutenin macropolymer (GMP)
650	1	0	_aGrain dry mass
650	1	0	_aHeat shock
650	1	0	_aParticle size distribution
700	1		_aDon, C., _ecoaut.
700	1		_aHamer, R.J., _ecoaut.
700	1		_aPrimo-Martin, C., _ecoaut.
700	1		_aPutten, P.E.L. van der, _ecoaut.
700	1		_aXu. H., _ecoaut.
773	0		_tEuropean Journal of Agronomy _gv. 25, no. 2, p. 89-95
942			_cJA
999			_c30690 _d30690