Abstract
High-temperature stress (>35°C) during the grain-filling period has the potential to modify grain quality. A consequent weakening of dough properties has been reported for many wheat genotypes. The experiment described in this article was designed to identify wheat genotypes that might be tolerant to the effects of heat stress on grain quality and to further assess the molecular basis of these changes. A diverse set of 45 wheat genotypes was exposed to 10 hr of 40°C on each of three consecutive days in a phytotron. Mean values for all genotypes (with unheated control samples, all in duplicate) showed highly significant changes (P < 0.001) in 1,000 kernel weight (-17% difference for heat stressed minus control), protein content (17% increase), dough mixing time in a 2-g Mixograph (-13%), and resistance breakdown (17%). The general weakening of dough due to heat was accompanied by a decrease in glutenin-to-gliadin ratio and in the percentage of very large glutenin polymers. Bound lipid content increased, and there was a general reduction (-9%) in the proportion of small (B-type) starch granules. For all these attributes, reactions for individual genotypes ranged from little change (tolerance to heat stress) to considerable change (susceptible to heat stress). A group of genotypes was thus identified that should be useful in breeding attempts to stabilize wheats against heat-related variations in grain quality. Markers identified as potentially useful in breeding for tolerance include the presence of the Glu-Dld allele (glutenin subunits 5 and 10), and increases in glutenin-to-gliadin ratio and in the percentage of very large glutenin polymers.
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Claims 12
Claim · model-written summary
Heat stress reduced mean 1,000 kernel weight by 17% across genotypes.
- Taxon
- wheat
Triticum aestivumt0 - Treatment
- heat stressede0
- Outcome
- 1,000 kernel weighte0
- Direction
- -17% differencee0
- Value
- -17%e0
- Comparator
- unheated control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mean values for all genotypes (with unheated control samples, all in duplicate) showed highly significant changes (P < 0.001) in 1,000 kernel weight (-17% difference for heat stressed minus control), protein content (17% increase), dough mixing time in a 2-g Mixograph (-13%), and resistance breakdown (17%).”
t0“Identification of wheat genotypes tolerant to the effects of heat stress on grain quality”
Claim · model-written summary
Heat stress increased mean grain protein content by 17%.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- heat stressede0
- Outcome
- protein contente0
- Direction
- increasee0
- Value
- 17%e0
- Comparator
- unheated control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mean values for all genotypes (with unheated control samples, all in duplicate) showed highly significant changes (P < 0.001) in 1,000 kernel weight (-17% difference for heat stressed minus control), protein content (17% increase), dough mixing time in a 2-g Mixograph (-13%), and resistance breakdown (17%).”
t0“Identification of wheat genotypes tolerant to the effects of heat stress on grain quality”
Claim · model-written summary
Heat stress reduced mean dough mixing time by 13%.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- heat stressede0
- Outcome
- dough mixing timee0
- Direction
- -13%e0
- Value
- -13%e0
- Comparator
- unheated control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mean values for all genotypes (with unheated control samples, all in duplicate) showed highly significant changes (P < 0.001) in 1,000 kernel weight (-17% difference for heat stressed minus control), protein content (17% increase), dough mixing time in a 2-g Mixograph (-13%), and resistance breakdown (17%).”
t0“Identification of wheat genotypes tolerant to the effects of heat stress on grain quality”
Claim · model-written summary
Heat stress changed mean resistance breakdown by 17%.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- heat stressede0
- Outcome
- resistance breakdowne0
- Value
- 17%e0
- Comparator
- unheated control samplese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mean values for all genotypes (with unheated control samples, all in duplicate) showed highly significant changes (P < 0.001) in 1,000 kernel weight (-17% difference for heat stressed minus control), protein content (17% increase), dough mixing time in a 2-g Mixograph (-13%), and resistance breakdown (17%).”
t0“Identification of wheat genotypes tolerant to the effects of heat stress on grain quality”
Claim · model-written summary
Heat-related dough weakening accompanied a decrease in glutenin-to-gliadin ratio.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- heate0
- Outcome
- glutenin-to-gliadin ratioe0
- Direction
- decreasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The general weakening of dough due to heat was accompanied by a decrease in glutenin-to-gliadin ratio”
t0“Identification of wheat genotypes tolerant to the effects of heat stress on grain quality”
Claim · model-written summary
Heat-related dough weakening accompanied a decrease in the percentage of very large glutenin polymers.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- heate0
- Outcome
- percentage of very large glutenin polymerse0
- Direction
- decreasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The general weakening of dough due to heat was accompanied by a decrease in glutenin-to-gliadin ratio and in the percentage of very large glutenin polymers”
t0“Identification of wheat genotypes tolerant to the effects of heat stress on grain quality”
Claim · model-written summary
Bound lipid content increased under heat stress.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- Bound lipid contente0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Bound lipid content increased”
t0“Identification of wheat genotypes tolerant to the effects of heat stress on grain quality”
Claim · model-written summary
The proportion of small B-type starch granules was reduced by 9%.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- proportion of small (B-type) starch granulese0
- Direction
- reductione0
- Value
- -9%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“there was a general reduction (-9%) in the proportion of small (B-type) starch granules”
t0“Identification of wheat genotypes tolerant to the effects of heat stress on grain quality”
Claim · model-written summary
Genotypes varied from little to considerable change in heat-responsive quality attributes.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- reactions for individual genotypese0
- Qualifier
- little change (tolerance to heat stress) to considerable change (susceptible to heat stress)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“For all these attributes, reactions for individual genotypes ranged from little change (tolerance to heat stress) to considerable change (susceptible to heat stress)”
t0“Identification of wheat genotypes tolerant to the effects of heat stress on grain quality”
Claim · model-written summary
A group of genotypes was identified for breeding to stabilize wheat grain quality under heat.
- Outcome
- group of genotypese0
TriticumNot reportedComparatorValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A group of genotypes was thus identified that should be useful in breeding attempts to stabilize wheats against heat-related variations in grain quality”
Claim · model-written summary
Presence of the Glu-Dld allele was identified as a potentially useful marker for heat tolerance breeding.
- Taxon
- wheatTriticum aestivumt0
- Gene
- Glu-Dld allelee0
- Outcome
- Markers identified as potentially useful in breeding for tolerancee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Markers identified as potentially useful in breeding for tolerance include the presence of the Glu-Dld allele (glutenin subunits 5 and 10)”
t0“Identification of wheat genotypes tolerant to the effects of heat stress on grain quality”
Claim · model-written summary
Increased glutenin-to-gliadin ratio and percentage of very large glutenin polymers were identified as potential breeding markers.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- increases in glutenin-to-gliadin ratio and in the percentage of very large glutenin polymerse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Markers identified as potentially useful in breeding for tolerance include the presence of the Glu-Dld allele (glutenin subunits 5 and 10), and increases in glutenin-to-gliadin ratio and in the percentage of very large glutenin polymers”
t0“Identification of wheat genotypes tolerant to the effects of heat stress on grain quality”
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