Abstract
Wheat is undoubtedly one of the most important crops worldwide and it is essential to study how the distinct varieties answer to heat waves associated with climatic changes, in order to design adequate wheat breeding strategies. To assess high temperature (HT) impact in wheat grain characteristics, seven commercial varieties, which have been recommended for production in Portugal, were submitted for one-week HT treatment ten days after anthesis. Firstly, predicted grain technological quality was determined by giving high scores for all varieties studied, based on the allelic compositions of genes encoding high molecular weight glutenins, granule-bound starch synthase and puroindolines. The effects of HT on transcription levels of those genes were, for the first time, evaluated in distinct wheat genotypes, in comparison with control plants. Finally, protein fraction content in mature grains were also estimated in untreated and treated plants. Immature grains from plants, maintained in control conditions, showed significant intervarietal differences in transcription levels of genes associated with grain quality traits, a variability that was significantly reduced in grains from HT treated plants. On the other hand, the influence of HT in mature grain protein-fractions and in gliadin/glutenin ratios revealed intervarietal diversity, even with opposite effects in some varieties. The present study, therefore, discloses marked variability in parameters associated with flour quality between the wheat varieties analyzed, which are differentially affected by HT treatments, similar to heat waves frequently observed in climate change scenarios.
Highlights
Hexaploid wheat (Triticum aestivum L.) is the third most produced cereal worldwide and provides nearly 20% of the world’s daily food supply based on calorie intake [1]
Wheat grain storage proteins are classified into three main classes, based on their solubility: Albumins, globulins and prolamins
Contrary to most previous works developed using only a single bread wheat variety, submitted in continuous long-lasting heat stress [9,10,11,12,13,14], in the present work the impact of heat waves was comparatively assessed in seven bread wheat varieties recommended to be produced in Portugal
Summary
Hexaploid wheat (Triticum aestivum L.) is the third most produced cereal worldwide and provides nearly 20% of the world’s daily food supply based on calorie intake [1]. Wheat aptitude in producing unique food products, like bread depends on grain quality, and determined by parameters, such as protein and starch composition, grain hardness and flour color. Wheat grain storage proteins are classified into three main classes, based on their solubility: Albumins, globulins and prolamins. Albumins and globulins constitute 10 to 22% of total flour protein and have high nutritional value minor importance in baking quality [2]. Prolamins comprise monomeric gliadins and polymeric glutenins, responsible for wheat dough extensibility, and elasticity, respectively, and their ratio is associated with parameters, like dough resistance and loaf volume. Glutenins are crucial for the establishment of interchain disulphide bonds to form the gluten matrix, a protein network that entrains air bubbles during dough fermentation and confers elasticity to the dough
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