Interpretation of grain quality results from wheat variety trials with reference to high temperature stress

1991 ◽  
Vol 42 (3) ◽  
pp. 325 ◽  
Author(s):  
CS Blumenthal ◽  
F Bekes ◽  
IL Batey ◽  
CW Wrigley ◽  
HJ Moss ◽  
...  
Keyword(s):  
Heat Stress ◽  
High Temperatures ◽  
Grain Quality ◽  
Wheat Variety ◽  
Grain Filling ◽  
High Temperature Stress ◽  
Loaf Volume ◽  
Dough Strength ◽  
Variety Trials ◽  
Grain Filling Period

Grain quality results for variety trials extending over 27 years (3 sites and 5 varieties) were compared with the temperature profiles during the grain filling period (56 days prior to harvest) to determine the effects on quality of high temperatures (>35�C) during this period of growth. Heat stress episodes have been frequent at two (Narrabri, N.S.W., and Turretfield, S.A.) of the three sites studied; spring temperatures were more moderate at the third site, Wongan Hills, W.A. There were highly significant (P< 0.01) correlations of heat stress (as hours above 35�C, during grain filling) with protein content (positive) and with grain yields (negative) at Narrabri for all varieties. In many combinations of site and variety, heat stress correlated negatively with loaf volume, and with dough strength (as Rmax, resistance to stretching with the Extensograph). Heat stress episodes in the Narrabri (N.S.W.) region in 1981 and 1982 gave further opportunity to examine these relationships. Results showed very clearly that high temperatures late in grain filling were associated with weaker dough properties (lower Rmax) in the resulting grain. These trends may form the basis of a predictive system by which to estimate crop quality and to interpret the results of variety trials.

scholarly journals Ultrastructure and biochemical traits of bread and durum wheat grains under heat stress

2008 ◽  
Vol 20 (4) ◽  
pp. 323-333 ◽  
Author(s):  
Ana S. Dias ◽  
Ana S. Bagulho ◽  
Fernando C. Lidon
Keyword(s):  
Heat Stress ◽  
Durum Wheat ◽  
High Temperatures ◽  
Grain Quality ◽  
Triticum Turgidum ◽  
Grain Filling ◽  
Triticum Aestivum L ◽  
Essential Amino Acids ◽  
Ultrastructural Changes ◽  
Aleurone Layer

The yield and grain quality (as well as technological traits) of two heat-stressed genotypes of bread (Triticum aestivum L.) and durum wheat (Triticum turgidum subsp. durum) having different tolerance to high temperatures after anthesis were investigated. Heat stress, during grain filling, triggered grain shrinkage with a reduced weight and ultrastructural changes in the aleurone layer and in the endosperm cells. Heat stress also decreased the sedimentation index SDS, an effect associated with increased protein content in the grain but with decreased levels of essential amino acids. Although the responses to heat stress were similar among the Triticum genotypes, it is further suggested that during grain filling, high temperatures might affect gluten strength, diminishing the wheat flour quality.

Temperature Variation During Grain Filling and Changes in Wheat-Grain Quality

1994 ◽  
Vol 21 (6) ◽  
pp. 875 ◽  
Author(s):  
CW Wrigley ◽  
C Blumenthal ◽  
PW Gras ◽  
EWR Barlow
Keyword(s):  
Heat Stress ◽  
Protein Content ◽  
Grain Quality ◽  
Grain Filling ◽  
Storage Conditions ◽  
Dough Strength ◽  
Dough Quality ◽  
Important Approach ◽  
Australian Wheat ◽  
And Storage

There have been a few notable occasions when the Australian wheat segregation system (mainly based on specification of variety and protein content) has failed to produce grain which gives dough properties expected for the wheat grade. The reasons for this are likely to relate to growing and storage conditions; of these, variations in temperature during grain filling appear to be a major factor. Observations of crop statistics, field and glasshouse experiments indicate that as growth temperatures increase up to 30°C, there is a general increase in dough strength (as indicated by Extensograph maximum resistance, Rmax, and as Farinograph development time and stability). However, a decline in dough strength is observed following periods of heat stress (e.g. a few days with maxima of over 35°C). Increasing temperatures during grain filling have also been observed to produce grain with a higher protein content, but this observation is not as consistent nor as marked as the effects on dough strength. We have sought to identify genotypes that do not follow this general trend in response to heat stress, and thus could be used as parents to breed for heat tolerance and greater stability of dough quality. A glasshouse experiment involving 45 genotypes has indicated that there is some variation in the response to heat stress, with a few genotypes being promising sources of tolerance. A second important approach to minimising the effects of heat stress is to develop a model to predict grain-quality changes, thus enabling a marketing authority to be forewarned of significant variation from the quality attributes normally expected for a wheat grade, and assisting breeders to better interpret the results of quality testing of lines grown at various sites.

Some effects of temperature regime during grain filling on wheat quality

1990 ◽  
Vol 41 (4) ◽  
pp. 603 ◽  
Author(s):  
PJ Randall ◽  
HJ Moss
Keyword(s):  
Wheat Variety ◽  
Grain Filling ◽  
Moisture Loss ◽  
Wagga Wagga ◽  
Loaf Volume ◽  
Strong Positive Correlation ◽  
Dough Strength ◽  
Dough Quality ◽  
Grain Moisture ◽  
Effects Of Temperature

Dough quality from grain samples from the Interstate Wheat Variety Trials for 3 cultivars at Wongan Hills and Narrabri in 6 seasons and 4 cultivars at Narrabri, Wagga Wagga and Dooen in 4 seasons was studied in relation to av. daily min. and max. temp. from anthesis to harvest. In greenhouse experiments, wheat cv. Olympic, Hartog and Skua seedlings were raised at day/night temp. of 21/16degreesC and then transferred to 33/28degrees at 14 or 32 d after anthesis. Air temp. influenced wheat baking quality, particularly dough strength, loaf score and volume in both field and greenhouse trials. Dough strength increased with av. daily temp. up to 30degrees and tended to decrease at higher temp. Field data indicated that protein concn was most dependent on max. temp. The cultivars differed in inherent dough strengths but for all cultivars dough strength increased with protein concn, and a strong positive correlation with max. temp. was observed. In the greenhouse, high temp. increased grain moisture loss and shortened the time to maturity. Grain from the higher temp. regime was smaller and the dough particularly resistant to deformation. Loaf volume was very similar for all 3 cultivars but for other quality characteristics responses differed between cultivars.

scholarly journals Grain filling patterns of barley as affected by high temperature stress

2017 ◽  
Vol 15 (2) ◽  
pp. 174-181
Author(s):  
Md Rasel Rana ◽  
Md Masudul Karim ◽  
Md Juiceball Hassan ◽  
Md Alamgir Hossain ◽  
Md Ashraful Haque
Keyword(s):  
Heat Stress ◽  
Grain Yield ◽  
Grain Filling ◽  
High Temperature Stress ◽  
Water Soluble ◽  
Grain Weight ◽  
Soluble Carbohydrates ◽  
Barley Cultivars ◽  
The Mean ◽  
Grain Filling Period

Grain filling determines the grain weight, a major component of grain yield in cereals. Grain filling in barley depends on current assimilation and culm reserves (mainly water-soluble carbohydrates). Nowadays barley is facing heat stress problem which is mostly responsible to reduce the yield of barley. A field experiment was conducted at the Field Lab, Department of Crop Botany, BangladeshAgriculturalUniversity, Mymensingh during November 2015 to March 2016 to study the grain filling patterns and the contributions of culm reserves to grain yield under heat stress. The experiment consisted of two factors—barley cultivars and heat stress. The heat stress was imposed by late sowing. The tillers were sampled once a week during grain filling period to determine the changes in dry weights of different parts, viz., leaves, culm with sheath, spikes, and grains; and to examine the contribution of culm reserves to grain yield. The results in the experiment revealed that the grain yield was reduced by 22-28% due to the stress. The grain yield varied from 52 to 150 g m−2 with the mean of 102 g m−2 under control while it varied from 37 to 116 g m−2 with the mean of 75 g m−2 under heat stress. Among the cultivars studied BARI Barley5, BARI Barley2 and BARI Barley1, seemed as high yielders while BARI Barley3, BARI Barley4, BARI Barley6 as the low yielders under heat stress treatment. The reduction in grain yield was attributable mainly to lighter grain weight due to the stress. Heat stress drastically reduced the grain filling duration by 45–50%. However, the stress increased the grain filling rate by 6–53%. The amount of reserves remobilized to grain varied among the cultivars ranging from 4.8 to 12.77 mg spike−1 in control and from 1.73 to 6.25 mg spike−1 in stressed plants. The stressed barley plants exhibited lower accumulation of reserves in culm but they showed almost its complete remobilization to the grain. The contribution of culm reserves to grain yield varied from 1.13 to 19.52%, and 1.09 to 2.11% in control and in stressed plants, respectively. In conclusion, culm reserve is the important attributes in grain yield in Bangladeshi barley cultivars but the contribution remains almost unaffected due the post-anthesis heat stress.J. Bangladesh Agril. Univ. 15(2): 174-181, December 2017

Seasonal changes in wheat-grain quality associated with high temperatures during grain filling

1991 ◽  
Vol 42 (1) ◽  
pp. 21 ◽  
Author(s):  
CS Blumenthal ◽  
IL Batey ◽  
F Bekes ◽  
CW Wrigley ◽  
EWR Barlow
Keyword(s):  
Heat Stress ◽  
Seasonal Changes ◽  
Grain Quality ◽  
Field Experiments ◽  
Grain Filling ◽  
Wheat Grain ◽  
Hard Wheat ◽  
Dough Properties ◽  
Grain Filling Period ◽  
Monomeric Proteins

Wheat plants exposed to higher than usual temperatures during ripening produced grain with weaker dough properties in glasshouse, field experiments and crop samples. In a review of Prime Hard wheat samples from 1960/61 to 1988/89, those seasons when the dough properties were particularly weak coincided with the years when the number of hours over 35�C during the grain filling period (October to December) was greatest. A five-day period of heat stress in 1988 provided an opportunity to directly investigate the effects of heat stress in the field. A weakening of dough properties was shown, for four varieties, by longer dough development times and faster breakdown in the Farinograph and also by shorter resistance to extension (at 5 cm) in the Extensograph. These (and similar changes for glasshouse grown grain) were accompanied by an increase in the proportion of gliadin (monomeric) proteins. That this increase was associated with the heat stress was shown by demonstrating increased accumulation of 14C amino acids into the gliadin fraction for heat-stressed heads in culture. These results support the hypothesis that episodes of high temperature during grain filling activate the heat shock elements of gliadin genes in wheat causing the mature grain to contain more gliadin and thus to produce weaker doughs.

scholarly journals Wheat (Triticum aestivum L.) TaHMW1D Transcript Variants Are Highly Expressed in Response to Heat Stress and in Grains Located in Distal Part of the Spike

Plants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 687
Author(s):  
Chan Seop Ko ◽  
Jin-Baek Kim ◽  
Min Jeong Hong ◽  
Yong Weon Seo
Keyword(s):  
Heat Stress ◽  
High Temperature ◽  
Temperature Stress ◽  
Storage Proteins ◽  
Seed Storage ◽  
Seed Storage Proteins ◽  
Grain Filling ◽  
High Temperature Stress ◽  
Two Dimensional Gel Electrophoresis ◽  
Transcript Variants

High-temperature stress during the grain filling stage has a deleterious effect on grain yield and end-use quality. Plants undergo various transcriptional events of protein complexity as defensive responses to various stressors. The “Keumgang” wheat cultivar was subjected to high-temperature stress for 6 and 10 days beginning 9 days after anthesis, then two-dimensional gel electrophoresis (2DE) and peptide analyses were performed. Spots showing decreased contents in stressed plants were shown to have strong similarities with a high-molecular glutenin gene, TraesCS1D02G317301 (TaHMW1D). QRT-PCR results confirmed that TaHMW1D was expressed in its full form and in the form of four different transcript variants. These events always occurred between repetitive regions at specific deletion sites (5′-CAA (Glutamine) GG/TG (Glycine) or (Valine)-3′, 5′-GGG (Glycine) CAA (Glutamine) -3′) in an exonic region. Heat stress led to a significant increase in the expression of the transcript variants. This was most evident in the distal parts of the spike. Considering the importance of high-molecular weight glutenin subunits of seed storage proteins, stressed plants might choose shorter polypeptides while retaining glutenin function, thus maintaining the expression of glutenin motifs and conserved sites.

Effect of Timing of Heat Stress During Grain Filling on Two Wheat Varieties Differing in Heat Tolerance. II. Fractional Protein Accumulation

1996 ◽  
Vol 23 (6) ◽  
pp. 739 ◽  
Author(s):  
PJ Stone ◽  
ME Nicolas
Keyword(s):  
Heat Stress ◽  
High Temperature ◽  
Grain Growth ◽  
Heat Tolerance ◽  
Grain Filling ◽  
Size Exclusion ◽  
Protein Accumulation ◽  
Wheat Varieties ◽  
Grain Filling Period ◽  
Very High

Short periods of very high temperature (> 35�C) are common during the grain filling period of wheat, and can significantly alter mature protein composition and consequently grain quality. This study was designed to determine the stage of grain growth at which fractional protein accumulation is most sensitive to a short heat stress, and to examine whether varietal differences in heat tolerance are expressed consistently throughout the grain filling period. Two varieties of wheat differing in heat tolerance (cvv. Egret and Oxley, tolerant and sensitive, respectively) were exposed to a short (5 day) period of very high temperature (40�C max, for 6 h each day) at 5-day intervals throughout grain filling, from 15 to 50 days after anthesis. Grain samples were taken throughout grain growth and analysed for protein content and composition (albumin/globulin, monomer, SDS-soluble polymer and SDS-insoluble polymer) using size-exclusion high-performance liquid chromatography. The timing of heat stress exerted a significant influence on the accumulation of total wheat protein and its fractions, and protein fractions differed in their responses to the timing of heat stress. Furthermore, wheat genotype influenced both the sensitivity of fractional protein accumulation to heat stress and the stage during grain filling at which maximum sensitivity to heat stress occurred.

scholarly journals Untangling irrigation effects on maize water and heat stress alleviation using satellite data

2021 ◽  
Author(s):  
Peng Zhu ◽  
Jennifer Burney
Keyword(s):  
Heat Stress ◽  
High Temperature ◽  
Surface Temperature ◽  
Temperature Stress ◽  
Land Surface ◽  
Grain Filling ◽  
High Temperature Stress ◽  
Temperature Stresses ◽  
Stress Alleviation ◽  
Irrigation Effects

Abstract. Irrigation has important implications for sustaining global food production, enabling crop water demand to be met even under dry conditions. Added water also cools crop plants through transpiration; irrigation might thus play an important role in a warmer climate by simultaneously moderating water and high temperature stresses. Here we use satellite-derived evapotranspiration estimates, land surface temperature (LST) measurements, and crop phenological stage information from Nebraska maize to quantify how irrigation relieves both water and temperature stresses. Our study shows that, unlike air temperature metrics, satellite-derived LST detects significant irrigation-induced cooling effect, especially during the grain filling period (GFP) of crop growth. This cooling is likely to extend the maize growing season, especially for GFP, likely due to the stronger temperature sensitivity of phenological development during this stage. The analysis also suggests that irrigation not only reduces water and temperature stress but also weakens the response of yield to these stresses. Specifically, temperature stress is significantly weakened for reproductive processes in irrigated crops. The attribution analysis further suggests that water and high temperature stress alleviation contributes to 65 % and 35 % of yield benefit, respectively. Our study underlines the relative importance of high temperature stress alleviation in yield improvement and the necessity of simulating crop surface temperature to better quantify heat stress effects in crop yield models. Finally, untangling irrigation effects on both heat and water stress mitigation has important implications for designing agricultural adaptation strategies under climate change.

Selection by Genetic Expression Profiles of Desi and Kabuli Chickpea (Cicer arietinum L.) Genotypes Tolerant to High Temperature Stress

2020 ◽  
Author(s):  
A. P. Rodríguez-Vera ◽  
J. A. Acosta-Gallegos ◽  
J. E. Ruiz-Nieto ◽  
V. Montero-Tavera
Keyword(s):  
Heat Stress ◽  
Heat Shock ◽  
Expression Profiles ◽  
Grain Filling ◽  
High Temperature Stress ◽  
Soil Conditions ◽  
Tolerance Index ◽  
Genetic Characteristics ◽  
Induced Genes ◽  
Shock Proteins

Background: Mexico is an important producer of chickpea; however, high temperatures during flowering and grain filling limit seed yield and seed size. Plant adaptation strategies to heat stress depend on climatic and soil conditions, but mainly on the plant genetic characteristics. The increase in heat shock proteins (HSP) production occurs when plants experience an abrupt or gradual increase in temperature in order to whithstand stress with the least damage. Methods: Sixty-five Heat Shock Protein related genes that induce transcription under heat stress were studied according to their expression profiles. This strategy allows for the selection of chickpea genotypes bearing potential heat stress tolerance. Based on the number of overexpressed (induced) genes and on its level of expression, a tolerance index was calculated. Result: Tolerant desi genotypes were: ICC 10259, ICC 13020, ICC 4958 and Annigeri; and in the kabuli type outstanding genotypes were: Mazocahui, ICCV 2, Blanco Sinaloa 92, Tequi Blanco 95, Combo 743 and CUGA 08-1210. These genotypes showed profiles with a higher number of induced genes and higher Tolerance Indexes. These genotypes will be further evaluated in the field and under controlled conditions and in the near future used as parental stocks.

Germination ability and seedling vigour in the progeny of heat-stressed wheat plants

2012 ◽  
Vol 60 (4) ◽  
pp. 299-308 ◽  
Author(s):  
K. Balla ◽  
I. Karsai ◽  
S. Bencze ◽  
O. Veisz
Keyword(s):  
Heat Stress ◽  
Yield Components ◽  
Wheat Variety ◽  
Grain Filling ◽  
Germination Percentage ◽  
Substantial Effect ◽  
Doubled Haploid Population ◽  
Seedling Vigour ◽  
Initial Development ◽  
The Individual

Heat stress during the grain-filling period has a substantial effect on embryo development, and on the size and chemical composition of the grain. The lines of a doubled haploid population arising from a cross between a heat-sensitive (Plainsman V) and a heat-tolerant (Mv Magma) wheat variety were analysed to determine how these changes influenced the germination of kernels formed during heat stress and the initial development of the seedlings. Heat stress during the early grain development of the main spike had a significant influence on the yield components, which differed however for the main and side spikes. Considerable differences were observed in the extent to which the yield components declined in the individual lines. Averaged over the population, the germination percentage, and the shoot and root length and root number of the seedlings did not differ significantly for seed originating from heat-stressed and control plants.

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