| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 2.3 MB | Adobe PDF |
Advisor(s)
Abstract(s)
Wheat is one of the most important cereals for food and feed, and it is, therefore, necessary
to determine the e ects of short-term high temperature events (heatwaves) during grain filling. These
heatwave events are increasingly common, especially in Portugal. In this work, seven commercial
varieties recommended for production in Portugal were submitted to one-week high temperature
(HT) treatment ten days after anthesis to evaluate heat e ects on grain yield and quality. Grain
yield parameters, such as grain number and weight, were evaluated as well as grain composition
through attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy. Variation in
HT response between varieties was detected. Grain number and weight tended to decrease in most
varieties analyzed. However, two varieties proved to be more resilient since grain number and weight
remain unaltered in the Bancal variety, which is the one with better yield results, and even increased
in the Pata Negra variety. Regarding grain composition, the comparison between ATR-FTIR spectra
of milled grains from control and HT plants revealed alterations in peaks assigned to polysaccharides
and proteins. Additionally, a model was built based on nitrogen elemental analysis to predict protein
content in flour samples through spectral data that corroborated the di erences identified by spectra
profile comparison. Moreover, both analyses showed that the intervarietal diversity observed in
control conditions was significantly reduced in HT treated plants. The results obtained highlight the
intervarietal diversity of wheat response to HT, regarding grain yield parameters, grain composition,
and particularly, protein content
Description
Keywords
bread wheat heat waves yield grain composition protein content
Pedagogical Context
Citation
Agronomy 2020, 10, 499
Publisher
MDPI