Grain and flour quality of wheat genotypes grown under heat stress

Soraya Mahdavi; Ahmad Arzani; S A M Mirmohammady Maibody; Mahdi Kadivar

doi:10.1016/j.sjbs.2022.103417

Grain and flour quality of wheat genotypes grown under heat stress

Saudi J Biol Sci. 2022 Oct;29(10):103417. doi: 10.1016/j.sjbs.2022.103417. Epub 2022 Aug 17.

Authors

Soraya Mahdavi¹, Ahmad Arzani¹, S A M Mirmohammady Maibody¹, Mahdi Kadivar²

Affiliations

¹ Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology, Isfahan 8415683111, Iran.
² Department of Food Science and Technology, Isfahan University of Technology, Isfahan 8415683111, Iran.

Abstract

Heat stress during the grain-filling period is the main abiotic stress factor limiting grain yield and quality in wheat (Triticum aestivum L.). In this study, 64 wheat genotypes were exposed to heat stress during reproduction caused by delayed sowing in two growing seasons. Grain yield, 1000 grain weight (GW), grain hardness (GH), and grain-quality related traits were investigated. Heat stress caused a significant decrease in GW through reducing starch content (SC) and a non-compensating rise in protein content (PC), and thereby resulted in lower yield. In addition, significant increases in flour water absorption (WA), Zeleny sedimentation volume (ZT), ash content (AC), lipid content (LC), loaf volume (LV), wet gluten content (WG), dry gluten content (DG), gluten index (GI), and amylopectin content (APC) were found following heat stress. In contrast, decreases in grain moisture content (MC) and amylose content (AMC) induced by heat stress were observed. The heat-tolerant genotypes were superior in grain yield, GW, SC, AMC, and MC. While the sensitive genotypes contained higher PC, LV, GI and AMP. A group of wheat genotypes characterized with a higher yield, AMC, GW, and SC as well as lower PC, WA, GH, ZT, and LV; and was found to be the most heat tolerant by principal component analysis. Lighter weight and smaller grains produce a smaller starchy endosperm with lower quality (less amylose) and higher grain protein content in heat stress compared to normal conditions. Heat stress caused by delayed sowing improves some of the baking-quality related traits.

Keywords: AC, ash content; AMC, amylose content; ANOVA, Analysis of variance; APC, amylopectin content; DG, dry gluten content; Flour quality; GH, grain hardness; GI, gluten index; GW, 1000 grain weight; Global warming; LC, lipid content; LV, loaf volume; MC, moisture content; PC, protein content; PC1, first principal component; PC2, second principal component; SC, starch content; STI, stress tolerance index; Thermal stress; WA, water absorption; WG, wet gluten content; Wheat; Yield, grain yield; ZT, Zeleny sedimentation volume.