Heat resistance in oat varieties
1939
Coffman, F.A.
Oat varieties were subjected to different temperatures for various lengths of time. It was determined that a temperature of 48 1/2 degrees to 52 degrees C for a period of 45 minutes would give results indicating differences in heat resistance of oat varieties. The plants tested were in the five-leaf stage. Experiments were conducted on more than 25 varieties. It was found that varieties differ widely in their ability to resist heat. Varieties adapted to the South and that are resistant to cold and have at least a partial or intermediate winter growth habit showed the greatest resistance to heat. Red oats (Avena byzantina) as a group were not more heat resistant than many varieties of A. sativa. Some varieties belonging to both species were heat resistant. Heat resistance apparently is not correlated with time of maturity, with resistance to any of the major oat diseases, with after-harvest dormancy, or with any of the observed morphological characters of the oat kernel.
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