Abstract
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.
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Claims 7
Claim · model-written summary
Heat stress during grain filling caused grain shrinkage with a reduced grain weight
- Taxon
- wheat
Triticum aestivume0 - Organ / stage
- graine1
- Treatment
- Heat stresse1
- Outcome
- grain shrinkage with a reduced weighte1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“and durum wheat (Triticum turgidum subsp. durum)”
e1“Heat stress, during grain filling, triggered grain shrinkage with a reduced weight”
Claim · model-written summary
Heat stress changed the ultrastructure of the aleurone layer and endosperm cells of wheat grains
- Taxon
- wheatTriticum aestivume0
- Organ / stage
- aleurone layere2
- Treatment
- Heat stresse1
- Outcome
- ultrastructural changes in the aleurone layer and in the endosperm cellse2
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“and durum wheat (Triticum turgidum subsp. durum)”
e1“Heat stress, during grain filling, triggered grain shrinkage with a reduced weight”
e2“ultrastructural changes in the aleurone layer and in the endosperm cells”
Claim · model-written summary
Heat stress decreased the sedimentation index SDS of wheat grains
- Taxon
- wheatTriticum aestivume0
- Treatment
- Heat stresse3
- Outcome
- sedimentation index SDSe3
- Direction
- decreasede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“and durum wheat (Triticum turgidum subsp. durum)”
e3“Heat stress also decreased the sedimentation index SDS”
Claim · model-written summary
Heat stress was associated with increased grain protein content in wheat
- Taxon
- wheatTriticum aestivume0
- Treatment
- Heat stresse3
- Outcome
- protein contente4
- Direction
- increasede4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“and durum wheat (Triticum turgidum subsp. durum)”
e3“Heat stress also decreased the sedimentation index SDS”
e4“an effect associated with increased protein content in the grain but with decreased levels of essential amino acids”
Claim · model-written summary
Heat stress was associated with decreased levels of essential amino acids in wheat grains
- Taxon
- wheatTriticum aestivume0
- Treatment
- Heat stresse3
- Outcome
- levels of essential amino acidse4
- Direction
- decreasede4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“and durum wheat (Triticum turgidum subsp. durum)”
e3“Heat stress also decreased the sedimentation index SDS”
e4“an effect associated with increased protein content in the grain but with decreased levels of essential amino acids”
Claim · model-written summary
Responses to heat stress were similar among bread and durum wheat genotypes
- Taxon
- wheatTriticum aestivume0
- Material
- Triticum genotypese5
- Outcome
- responses to heat stresse5
- Qualifier
- similare5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“and durum wheat (Triticum turgidum subsp. durum)”
e5“Although the responses to heat stress were similar among the Triticum genotypes”
Claim · model-written summary
High temperatures might affect gluten strength and thereby diminish wheat flour quality
- Taxon
- wheatTriticum aestivume0
- Treatment
- high temperaturese6
- Outcome
- wheat flour qualitye6
- Qualifier
- might affect gluten strengthe6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“and durum wheat (Triticum turgidum subsp. durum)”
e6“high temperatures might affect gluten strength, diminishing the wheat flour quality”
The same questions in other papers
heat · soil: physics · Triticum aestivum (wheat)Positive and negative results
4 papers in the same direction as this paper · 3 in the opposite direction
- positive
- positive
- positive
4 papers more in this group
See all 8 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.