Identification of CIMMYT spring bread wheat germplasm maintaining superior grain yield and quality under heat-stress |
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| Institution: | 1. ICAR Research complex for Eastern Region, Patna 800014, Bihar, India;2. Department of Biotechnology, Assam University, Silchar, Assam, India;3. Department of Life Science,Central University of South Bihar, Patna 800014, Bihar, India;4. Indian Institute of Pulses Research, Kanpur, U.P., India;5. Indian Institute of Wheat and Barley Research, Karnal 132001, India;6. Indian Agricultural Research Institute, New Delhi 110012, India;1. College of Agro-grassland Science, Nanjing Agricultural University, Nanjing 210095, PR China;2. National Technology Innovation Center for Regional Wheat Production/National Engineering and Technology Center for Information Agriculture/Key Laboratory of Crop Physiology, and Ecology and Production in Southern China, Ministry of Agriculture, Nanjing Agricultural University, PR China;3. Institute of Landscape and Plant Ecology, University of Hohenheim, August-von-Hartmann-Str. 3, 70599 Stuttgart, Germany;1. Faculty of Agricultural and Nutritional Sciences, Institute for Plant Nutrition and Soil Science, Kiel University, Hermann-Rodewald-Str. 2, 24118, Kiel, Germany;2. Plant Sciences Department, Rothamsted Research, West Common, Harpenden, AL5 2JQ, UK;3. Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354, Freising, Germany |
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| Abstract: | Unpredictable temperatures and rainfall associated with climate change are expected to affect wheat (Triticum aestivum L.) production in various countries. The development of climate-resilient spring wheat cultivars able to maintain grain yield and quality is essential to food security and economic returns. We tested 54 CIMMYT spring bread wheat genotypes, developed and/or released over a span of 50 years, in the field for two years under optimum sowing dates, as well as using two delayed sowing dates to expose crops to medium and severe heat-stress conditions. The grain yield and yield components were severely affected as the heat-stress increased. Two contrasting groups of 10 lines each were identified to determine the effect of heat-stress on bread-making quality. The first set included entries that produced high yields in optimal conditions and maintained higher yields under heat-stress (superior-yielding lines), while the second set included genotypes that did not perform well in the environment with high temperature (inferior-yielding lines). We identified genotypes exhibiting bread-making quality stability, as well as the quality traits that had higher correlation with the loaf volume in the environment without stress and under heat-stress. Of all the quality traits tested, dough extensibility (AlvL) and grain protein content had a significant influence in heat-stress adaptation. Most of the lines from the superior-yielding group were also able to maintain and even improve quality characteristics under heat-stress and therefore, could be used as parents in breeding to develop high-yielding and stable quality wheat varieties. |
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| Keywords: | Bread wheat Grain quality Grain yield Heat stress |
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