Abstract
Abstract High temperature influences both grain yield and end‐use quality of wheat. The objectives of this study were to evaluate the performance of selected wheat genotypes under heat stress and to examine the effects of high temperatures during grain filling on grain yield and end‐use quality parameters. Fifteen bread wheat genotypes in 2000/2001 and 18 genotypes in 2002/2003 were evaluated under the optimum and late‐sowing conditions of the irrigated hot environment of the Gezira Research Farm, Wad Medani, Sudan. The genotypes comprised released varieties and elite lines from the Sudanese wheat improvement programme. Data collected included grain yield, grain weight and grain end‐use quality including protein content, protein composition, SDS sedimentation values (SDSS) and gluten strength as determined by mixograph analyses. High temperatures significantly decreased grain yield by decreasing grain weight. Although genotypes exhibited variation in magnitude of response, results indicated that high temperature during grain filling increased both soluble and insoluble protein contents, SDSS, mixograph peak height (MPH) and the descending slope at 2 min past peak (MDS). In contrast, mixograph peak time (MPT) and the curve width at 2 min past peak (MCW) were significantly decreased. Flour protein correlated positively with SDSS, MPH and MDS and negatively with MCW. MPT correlated negatively with MDS and positively with MCW. Results indicate that high temperature increased both soluble and insoluble protein contents, SDSS and MPH, and hence the gluten strength, but decreased flour mixing time and tolerance and hence the dough elasticity. Variation observed among genotypes suggests that grain end‐use quality could be improved under high temperature conditions utilizing the available variability; however, it might require evaluation under various growing conditions.
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Claims 14
Claim · model-written summary
High temperature significantly reduced grain yield through lower grain weight.
- Taxon
- wheat
Triticum aestivume1 - Treatment
- High temperaturese0
- Outcome
- grain yielde0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“High temperatures significantly decreased grain yield by decreasing grain weight.”
e1“selected wheat genotypes under heat stress”
Claim · model-written summary
High temperature reduced grain weight.
- Taxon
- wheatTriticum aestivume1
- Treatment
- High temperaturese0
- Outcome
- grain weighte0
- Direction
- decreasinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“High temperatures significantly decreased grain yield by decreasing grain weight.”
e1“selected wheat genotypes under heat stress”
Claim · model-written summary
Genotypes varied in the magnitude of heat response.
- Taxon
- wheatTriticum aestivume1
- Material
- genotypese0
- Outcome
- variation in magnitude of responsee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“genotypes exhibited variation in magnitude of response”
e1“selected wheat genotypes under heat stress”
Claim · model-written summary
High temperature increased soluble and insoluble protein contents.
- Taxon
- wheatTriticum aestivume1
- Treatment
- high temperature during grain fillinge0
- Outcome
- soluble and insoluble protein contentse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“high temperature during grain filling increased both soluble and insoluble protein contents”
e1“selected wheat genotypes under heat stress”
Claim · model-written summary
High temperature increased SDSS and mixograph peak height.
- Taxon
- wheatTriticum aestivume1
- Treatment
- high temperature during grain fillinge0
- Outcome
- SDSS, mixograph peak height (MPH)e0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“high temperature during grain filling increased both soluble and insoluble protein contents, SDSS, mixograph peak height (MPH)”
e1“selected wheat genotypes under heat stress”
Claim · model-written summary
High temperature increased mixograph descending slope at two minutes past peak.
- Taxon
- wheatTriticum aestivume2
- Treatment
- high temperature during grain fillinge1
- Outcome
- descending slope at 2 min past peak (MDS)e0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increased both soluble and insoluble protein contents, SDSS, mixograph peak height (MPH) and the descending slope at 2 min past peak (MDS).”
e1“high temperature during grain filling”
e2“selected wheat genotypes under heat stress”
Claim · model-written summary
Mixograph peak time and curve width at two minutes past peak significantly decreased.
- Taxon
- wheatTriticum aestivume2
- Treatment
- high temperature during grain fillinge1
- Outcome
- mixograph peak time (MPT) and the curve width at 2 min past peak (MCW)e0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“mixograph peak time (MPT) and the curve width at 2 min past peak (MCW) were significantly decreased.”
e1“high temperature during grain filling”
e2“selected wheat genotypes under heat stress”
Claim · model-written summary
Flour protein correlated positively with SDSS, MPH and MDS.
- Taxon
- wheatTriticum aestivume1
- Compound
- Flour proteine0
- Outcome
- SDSS, MPH and MDSe0
- Direction
- positivelye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Flour protein correlated positively with SDSS, MPH and MDS”
e1“selected wheat genotypes under heat stress”
Claim · model-written summary
Flour protein correlated negatively with MCW.
- Taxon
- wheatTriticum aestivume1
- Compound
- Flour proteine0
- Outcome
- MCWe0
- Direction
- negativelye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Flour protein correlated positively with SDSS, MPH and MDS and negatively with MCW.”
e1“selected wheat genotypes under heat stress”
Claim · model-written summary
MPT correlated negatively with MDS.
- Taxon
- wheatTriticum aestivume1
- Outcome
- MDSe0
- Direction
- negativelye0
- Comparator
- MPTe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“MPT correlated negatively with MDS and positively with MCW.”
e1“selected wheat genotypes under heat stress”
Claim · model-written summary
MPT correlated positively with MCW.
- Taxon
- wheatTriticum aestivume1
- Outcome
- MCWe0
- Direction
- positivelye0
- Comparator
- MPTe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“MPT correlated negatively with MDS and positively with MCW.”
e1“selected wheat genotypes under heat stress”
Claim · model-written summary
High temperature increased gluten strength.
- Taxon
- wheatTriticum aestivume1
- Treatment
- high temperaturee0
- Outcome
- gluten strengthe0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“high temperature increased both soluble and insoluble protein contents, SDSS and MPH, and hence the gluten strength”
e1“selected wheat genotypes under heat stress”
Claim · model-written summary
High temperature decreased flour mixing time and tolerance and dough elasticity.
- Taxon
- wheatTriticum aestivume2
- Treatment
- high temperaturee1
- Outcome
- flour mixing time and tolerancee0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decreased flour mixing time and tolerance and hence the dough elasticity.”
e1“high temperature during grain filling”
e2“selected wheat genotypes under heat stress”
Claim · model-written summary
Available genotype variability may permit improvement of grain end-use quality under high temperature.
- Taxon
- wheatTriticum aestivume1
- Outcome
- grain end‐use qualitye0
- Qualifier
- it might require evaluation under various growing conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“grain end‐use quality could be improved under high temperature conditions utilizing the available variability; however, it might require evaluation under various growing conditions.”
e1“selected wheat genotypes under heat stress”
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