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.

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.

Effects of short-term heat stress at booting stage on rice-grain quality

2019 ◽  
Vol 70 (6) ◽  
pp. 486 ◽  
Author(s):  
Fengxian Zhen ◽  
Wei Wang ◽  
Haoyu Wang ◽  
Junjie Zhou ◽  
Bing Liu ◽  
...  
Keyword(s):  
Heat Stress ◽  
Protein Content ◽  
Grain Quality ◽  
Amylose Content ◽  
Rice Grain ◽  
Quality Traits ◽  
Short Term ◽  
Booting Stage ◽  
Severe Heat Stress

Extreme heat-stress events are becoming more frequent under anticipated global warming, which is having devastating effect on grain yield, as well as quality, of rice (Oryza sativa L.). The effects of heat stress at booting stage on grain quality of two japonica varieties, Nanjing41 and Wuyunjing24, were investigated in phytotrons during 2014 and 2015. Rice plants were subjected to four mean temperature regimes 27°C, 31°C, 35°C and 39°C of 2, 4 and 6 days’ duration. The results showed that high temperatures of 35°C and 39°C for 4 and 6 days significantly reduced panicle size, seed-setting rate, grain size, chalky grain rate, milling characteristics and amylose content, but increased protein content. Severe heat stress decreased values of peak viscosity and breakdown, and increased pasting temperature. An increase in heat degree-days decreased the percentage of chalky grains exponentially, and decreased amylose content and increased protein content linearly. Sensitivity of grain quality to heat stress in the two varieties differed among quality traits and with heat stress intensity. This study indicates that rice-grain quality had some resistance to mild heat stress, but it could not withstand severe heat stress at booting. Short-term heat stress at booting stage deteriorates most grain-quality traits, posing a potential risk to rice quality. The impacts on grain quality could be well quantified by the combined effects of the intensity and duration of heat stress at booting stage.

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.

Effects of timing of heat stress and drought on growth and quality of barley grains

1999 ◽  
Vol 50 (3) ◽  
pp. 357 ◽  
Author(s):  
Roxana Savin ◽  
Marc E. Nicolas
Keyword(s):  
Heat Stress ◽  
High Temperature ◽  
Grain Quality ◽  
Grain Filling ◽  
Grain Weight ◽  
Grain Nitrogen ◽  
Barley Grains ◽  
Nitrogen Percentage ◽  
Days After Anthesis

In order to determine the importance of timing of short periods of high temperature and drought on grain weight and grain quality, a glasshouse experiment was carried out in which Schooner barley was exposed to short periods of heat stress (40˚C for 6 h/day for 5 consecutive days) or drought at early grain filling (10–15 days after anthesis, DAA), mid grain filling (20–25 DAA), or late grain filling (30–35 DAA). Individual grain weight was most sensitive to heat stress and drought treatments imposed early in grain filling and was less sensitive to later treatments. The reduction in grain weight was greater under heat stress (average 13%) than under drought in this study (average 6%). Starch was reduced in amount and quality, especially with early stresses during grain filling, but grain nitrogen percentage was similar between treatments.

A comparative study of the quality status of Condor Wheat grown in Northern Victoria and Southern New South Wales

1987 ◽  
Vol 38 (3) ◽  
pp. 465 ◽  
Author(s):  
MJ Archer ◽  
L O'Brien
Keyword(s):  
Protein Content ◽  
New South ◽  
New South Wales ◽  
Plant Growth And Development ◽  
Dough Strength ◽  
North West ◽  
Maximum Resistance ◽  
Dough Properties ◽  
South Wales ◽  
Australian Wheat

Australian Wheat Board quality advisers had formed the opinion that Condor wheat (Trificum aestivum L.) grown in north-west Victoria possessed weaker dough properties than that grown in southern New South Wales, even at similar grain protein contents. Samples of commercially grown Condor wheat from north-west Victoria and southern New South Wales were collected by Australian Wheat Board field officers to objectively investigate this observation. Testing of these samples indicated Condor grown in north-west Victoria to have significantly weaker dough properties than that grown in southern New South Wales. Doughs were less tolerant to mixing in the farinograph and had reduced extensograph maximum resistance, even when there was no difference in protein content between the samples from the two regions. The reduced dough strength in the Victorian samples was associated with lower nitrogen: sulfur ratios and residue protein content and fewer rheologically important disuifide groups per 50 g of flour. These differences were presumed to have resulted from some aspect of the environment during plant growth and development.

scholarly journals Transcriptomic and Physiological Response of Durum Wheat Grain to Short-Term Heat Stress during Early Grain Filling

Plants ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 59
Author(s):  
Anita Arenas-M ◽  
Francisca M. Castillo ◽  
Diego Godoy ◽  
Javier Canales ◽  
Daniel F. Calderini
Keyword(s):  
Heat Stress ◽  
Durum Wheat ◽  
Grain Quality ◽  
Starch Content ◽  
Grain Filling ◽  
Grain Weight ◽  
Extreme Weather Events ◽  
Climate Extreme ◽  
Short Term ◽  
Wheat Grains

In a changing climate, extreme weather events such as heatwaves will be more frequent and could affect grain weight and the quality of crops such as wheat, one of the most significant crops in terms of global food security. In this work, we characterized the response of Triticum turgidum L. spp. durum wheat to short-term heat stress (HS) treatment at transcriptomic and physiological levels during early grain filling in glasshouse experiments. We found a significant reduction in grain weight (23.9%) and grain dimensions from HS treatment. Grain quality was also affected, showing a decrease in starch content (20.8%), in addition to increments in grain protein levels (14.6%), with respect to the control condition. Moreover, RNA-seq analysis of durum wheat grains allowed us to identify 1590 differentially expressed genes related to photosynthesis, response to heat, and carbohydrate metabolic process. A gene regulatory network analysis of HS-responsive genes uncovered novel transcription factors (TFs) controlling the expression of genes involved in abiotic stress response and grain quality, such as a member of the DOF family predicted to regulate glycogen and starch biosynthetic processes in response to HS in grains. In summary, our results provide new insights into the extensive transcriptome reprogramming that occurs during short-term HS in durum wheat grains.

scholarly journals Transcriptomic and Physiological Response of Durum Wheat Grain to Short-Term Heat Stress during Early Grain Filling

2021 ◽  
Author(s):  
Anita Arenas-M ◽  
Francisca M. Castillo ◽  
Diego Godoy ◽  
Javier Canales ◽  
Daniel F. Calderini
Keyword(s):  
Heat Stress ◽  
Durum Wheat ◽  
Grain Quality ◽  
Heat Waves ◽  
Grain Filling ◽  
Grain Weight ◽  
Extreme Weather Events ◽  
Climate Extreme ◽  
Short Term ◽  
Wheat Grains

In a changing climate, extreme weather events such as heat waves will be more frequent and could affect grain weight and the quality of crops such as wheat, one of the most significant crops in terms of global food security. In this work, we characterized the response of Triticum turgidum spp. durum wheat to a short-term heat-stress (HS) treatment at transcriptomic and physiological levels during early grain filling in glasshouse experiments. We found a significant reduction in grain weight and size from HS treatment. Grain quality was also affected, showing a decrease in starch content in addition to increments in grain protein levels. Moreover, an RNA-seq analysis of durum wheat grains allowed us to identify 1590 differentially expressed genes related to photosynthesis, response to heat, and carbohydrate metabolic process. A gene regulatory network analysis of HS-responsive genes uncovered novel transcription factors (TFs) controlling the expression of genes involved in abiotic stress response and grain quality, such as a member of the DOF family predicted to regulate glycogen and starch biosynthetic processes in response to HS in grains. In summary, our results provide new insights into the extensive transcriptome reprogramming that occurs during short-term HS in durum wheat grains.

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.

Heat-Shock Protein 70 and Dough-Quality Changes Resulting from Heat Stress During Grain Filling in Wheat

1998 ◽  
Vol 75 (1) ◽  
pp. 43-50 ◽  
Author(s):  
C. Blumenthal ◽  
P. J. Stone ◽  
P. W. Gras ◽  
F. Bekes ◽  
B. Clarke ◽  
...  
Keyword(s):  
Heat Stress ◽  
Heat Shock ◽  
Heat Shock Protein ◽  
Heat Shock Protein 70 ◽  
Grain Filling ◽  
Quality Changes ◽  
Dough Quality
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