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GrainGenes Reference Report: PEU-04-27

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Reference	PEU-04-27
Title	Responses of wheat genotypes to high temperature
Contained in	(2004) Genetic variation for plant breeding. Proceedings of the 17th EUCARPIA General Congress, Tulln, Austria, 8-11 September 2004.
Year	2004
Pages	27-30
Author	Bencze S [ Show all 6 ]
Abstract	High temperature influences the quality of wheat and reduces the grain yield. Although the protein and gluten contents of the flour increase, the changes in baking characteristics may be disadvantageous. The present work presents the results of a phytotron study with two temperature regimes (one normal and one with 35 deg C in the grain filling period) and compares the data of different years in a long-term field study on the climatic conditions affecting yield quality characteristics. Heat stress usually decreased the weight and increased the hardness of the grains both in the phytotron and in the field. High temperature usually increased the protein and gluten contents of the flour, but there was a difference in the direction of changes in SDS values, which were higher in heat-stressed plants than in the control and lower in years with more heat days than in that with fewer heat days
Keyword	[ Hide all but 1 of 19 ] agricultural research baking characteristics chemical composition climate crop quality crop yield filling period genetic variation genotype gluten heat stress plant breeding plant composition protein content quality stress temperature wheat flour

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