Data/hora: 01/06/2024 03:33:58

Provedor de dados: | 61
País: | Brazil
Título: | Ultrastructure and biochemical traits of bread and durum wheat grains under heat stress
Autores: | Dias,Ana S.; Bagulho,Ana S.; Lidon,Fernando C.
Data: | 2008-12-01
Ano: | 2008
Palavras-chave: | Grain weight; Grain quality; High temperature; Triticum aestivum; Triticum turgidum subsp. durum.
Resumo: | The yield and grain quality (as well as technological traits) of two heat-stressed genotypes of bread (Triticum aestivum L.) and durum wheat (Triticum turgidum subsp. durum) having different tolerance to high temperatures after anthesis were investigated. Heat stress, during grain filling, triggered grain shrinkage with a reduced weight and ultrastructural changes in the aleurone layer and in the endosperm cells. Heat stress also decreased the sedimentation index SDS, an effect associated with increased protein content in the grain but with decreased levels of essential amino acids. Although the responses to heat stress were similar among the Triticum genotypes, it is further suggested that during grain filling, high temperatures might affect gluten strength, diminishing the wheat flour quality.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202008000400008
Editor: | Brazilian Journal of Plant Physiology
Relação: | 10.1590/S1677-04202008000400008
Formato: | text/html
Fonte: | Brazilian Journal of Plant Physiology  v.20 n.4 2008
Fonte: | info:eu-repo/semantics/openAccess