000			02981nab|a22003617a|4500
999			_c61681 _d61673
001			61681
003			MX-TxCIM
005			20240919020951.0
008			200416s2020||||xxu|||p|op||||00||0|eng|d
022			_a0733-5210
024	8		_ahttps://doi.org/10.1016/j.jcs.2020.102981
040			_aMX-TxCIM
041			_aeng
100	1		_aFleitas, M.C. _912471
245	1		_aIdentification of CIMMYT spring bread wheat germplasm maintaining superior grain yield and quality under heat-stress
260			_aUSA : _bElsevier, _c2020.
500			_aPeer review
520			_aUnpredictable 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.
546			_aText in English
650		7	_2AGROVOC _91265 _aSoft wheat
650		7	_2AGROVOC _91138 _aGrain
650		7	_aQuality _gAGROVOC _2 _91231
650		7	_2AGROVOC _91313 _aYields
650		7	_2AGROVOC _91971 _aHeat stress
700	1		_aMondal, S. _gFormerly Global Wheat Program _8INT3211 _9904
700	1		_9946 _aGerard, B. _gFormerly Sustainable Intensification Program _8INT3372
700	1		_aHernandez Espinosa, N. _92182
700	1		_aSingh, R.P. _gGlobal Wheat Program _8INT0610 _9825
700	1		_aCrossa, J. _gGenetic Resources Program _8CCJL01 _959
700	1		_aGuzman, C. _8INT3466 _9957 _gGlobal Wheat Program
773	0		_tJournal of Cereal Science _gv. 93, art. 102981 _dUSA : Elsevier, 2020. _x0733-5210 _wu444514
942			_cJA _n0 _2ddc