Open AccessA method for quantification of heat resistance of quality in different wheat cultivars
Author(s) -
Qiang Li,
Xuhui Meng,
Ding Li,
Mingchao Zhao,
Shuluan Sun,
Yuan Li,
Guanli Lu,
Wenchen Qiao
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/792/1/012044
Subject(s) - heat stress , cultivar , heat stability , heat resistance , protein quality , quality (philosophy) , stability (learning theory) , agronomy , mathematics , zoology , biology , materials science , food science , physics , composite material , computer science , machine learning , quantum mechanics
Heat stress seriously affects wheat production in many regions of the world. At present, due to the lack of effective methods to quantify heat stress and heat tolerance of different wheat varieties, heat tolerance research is still the weakest field in wheat genetics and breeding. A new index heat resistance index of quality (HRI Q ) as an indicator of both quality potential and quality stability was calculated for heat resistance quantification. HRI Q of Zeleny was highly significantly positively correlated with Zeleny under normal treatment (R 2 = 0.8605, P < 0.01), and negatively correlated with the change rate of Zeleny under heat stress (R 2 = 0.7707, P < 0.01). HRI Q of protein content was highly significantly positively correlated with protein content under normal treatment (R 2 = 0.7169, P < 0.01), and negatively correlated with the change rate of protein content under heat stress (R 2 = 0.7432, P < 0.01). In this study, 14 varieties with better quality and heat stability, such as Xiaoyan 60 and Kenong 1006 were identified, which can be applied to improve the heat stability of Wheat quality.