Interpretation of grain quality results from wheat variety trials with reference to high temperature stress
1991
Blumenthal, C.S. | Bekes, F. | Batey, I.L. | Wrigley, C.W. (Commonwealth Scientific and Industrial Research Organisation, North Ryde (Australia). Wheat Research Unit) | Moss, H.J. (Bread Research Inst., North Ryde (Australia)) | Mares, D.J. (Sydney Univ., Narrabri (Australia). Plant Breeding Inst.) | Barlow, E.W.R. (Macquarie Univ., North Ryde (Australia))
Grain quality results for variety trials extending over 27 years, 3 sites and 3 varieties, were compared with the temperature profiles during the grain filling period to determine the effects on quality of over 35 degree temperatures. Heat stress episodes have been frequent at 2 of the 3 sites. There were significant correlations of heat stress with protein content and with grain yields for 1 site over all varieties. In many combinations of site and variety heat stress correlated negatively with loaf volume and with dough strength. Heat stress episodes encountered during the studies were helpful in confirming that high temperatures in grain filling stages are associated with weaker dough properties. These trends may form the basis of a predictive system by which to estimate crop quality and interpret the results of variety trials.
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