Temperature variation during grain filling and changes in wheat-grain quality [Australia]. [Workshop paper].
1994
Wrigley C.W. | Blumenthal C. | Barlow E.W.R.
Observations of Australian wheat crop statistics, field and glasshouse experiments indicate that as growth temperatures increase up to 30 deg. C, there is a general increase in dough strength. However, a decline in dough strength is observed following periods of heat stress. 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. Genotypes were sought 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 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.
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