Grain Composition and Quality in Portuguese <i>Triticum</i> <i>aestivum</i> Germplasm Subjected to Heat Stress after Anthesis
Bread wheat (<i>Triticum aestivum</i>) is a major crop worldwide, and it is highly susceptible to heat. In this work, grain production and composition were evaluated in Portuguese <i>T. aestivum</i> germplasm (landraces and commercial varieties), which was subjected to heat a...
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MDPI AG
2022-01-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/11/3/365 |
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| author | Paula Scotti-Campos Karliana Oliveira Isabel P. Pais Ana Sofia Bagulho José N. Semedo Octávio Serra Fernanda Simões Fernando C. Lidon José Coutinho Benvindo Maçãs |
| author_facet | Paula Scotti-Campos Karliana Oliveira Isabel P. Pais Ana Sofia Bagulho José N. Semedo Octávio Serra Fernanda Simões Fernando C. Lidon José Coutinho Benvindo Maçãs |
| author_sort | Paula Scotti-Campos |
| collection | DOAJ |
| description | Bread wheat (<i>Triticum aestivum</i>) is a major crop worldwide, and it is highly susceptible to heat. In this work, grain production and composition were evaluated in Portuguese <i>T. aestivum</i> germplasm (landraces and commercial varieties), which was subjected to heat after anthesis (grain filling stage). Heat increased the test weight (TW) in Nabão, Grécia and Restauração, indicating an improved flour-yield potential. Mocho de Espiga Branca (MEB) and Transmontano (T94) showed higher thousand-kernel weight (TKW). Gentil Rosso presented increased soluble sugars, which are yeast substrates in the bread-making process. Ardila stood out for its protein increase under heat. Overall SDS was unaffected by higher temperature, but increased in T94, indicating a better dough elasticity for bread-making purposes. Under heat, lipid content was maintained in most genotypes, being endogenous fatty acids (FAs) key players in fresh bread quality. Lipid unsaturation, evaluated through the double bond index (DBI), also remained unaffected in most genotypes, suggesting a lower flour susceptibility to lipoperoxidation. In Grécia, heat promoted a higher abundance of monounsaturated oleic (C18:1) and polyunsaturated linoleic (C18:2) acids, which are essential fatty acids in the human diet. This work highlighted a great variability in most parameters both under control conditions or in response to heat during grain filling. Cluster analysis of traits revealed a lower susceptibility to heat during grain filling in Ardila, Restauração, and Ruivo, in contrast to MEQ, which seems to be more differentially affected at this stage. Characterization and identification of more favorable features under adverse environments may be relevant for agronomic, industrial, or breeding purposes, in view of a better crop adaptation to changing climate and an improved crop sustainability in agricultural systems more prone to heat stress. |
| first_indexed | 2024-03-09T23:19:02Z |
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| id | doaj.art-f0c2bfe9a25f400bba70bb831ae18338 |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-09T23:19:02Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-f0c2bfe9a25f400bba70bb831ae183382023-11-23T17:30:43ZengMDPI AGPlants2223-77472022-01-0111336510.3390/plants11030365Grain Composition and Quality in Portuguese <i>Triticum</i> <i>aestivum</i> Germplasm Subjected to Heat Stress after AnthesisPaula Scotti-Campos0Karliana Oliveira1Isabel P. Pais2Ana Sofia Bagulho3José N. Semedo4Octávio Serra5Fernanda Simões6Fernando C. Lidon7José Coutinho8Benvindo Maçãs9Instituto Nacional de Investigação Agrária e Veterinária, I.P., Quinta do Marquês, Av. República, 2784-505 Oeiras, PortugalGeoBioTec, Departamento de Ciências da Terra, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, PortugalInstituto Nacional de Investigação Agrária e Veterinária, I.P., Quinta do Marquês, Av. República, 2784-505 Oeiras, PortugalGeoBioTec, Departamento de Ciências da Terra, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, PortugalInstituto Nacional de Investigação Agrária e Veterinária, I.P., Quinta do Marquês, Av. República, 2784-505 Oeiras, PortugalInstituto Nacional de Investigação Agrária e Veterinária, I.P., Banco Português de Germoplasma Vegetal, Quinta de S. José, S. Pedro de Merelim, 4700-859 Braga, PortugalInstituto Nacional de Investigação Agrária e Veterinária, I.P., Quinta do Marquês, Av. República, 2784-505 Oeiras, PortugalGeoBioTec, Departamento de Ciências da Terra, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, PortugalGeoBioTec, Departamento de Ciências da Terra, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, PortugalGeoBioTec, Departamento de Ciências da Terra, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, PortugalBread wheat (<i>Triticum aestivum</i>) is a major crop worldwide, and it is highly susceptible to heat. In this work, grain production and composition were evaluated in Portuguese <i>T. aestivum</i> germplasm (landraces and commercial varieties), which was subjected to heat after anthesis (grain filling stage). Heat increased the test weight (TW) in Nabão, Grécia and Restauração, indicating an improved flour-yield potential. Mocho de Espiga Branca (MEB) and Transmontano (T94) showed higher thousand-kernel weight (TKW). Gentil Rosso presented increased soluble sugars, which are yeast substrates in the bread-making process. Ardila stood out for its protein increase under heat. Overall SDS was unaffected by higher temperature, but increased in T94, indicating a better dough elasticity for bread-making purposes. Under heat, lipid content was maintained in most genotypes, being endogenous fatty acids (FAs) key players in fresh bread quality. Lipid unsaturation, evaluated through the double bond index (DBI), also remained unaffected in most genotypes, suggesting a lower flour susceptibility to lipoperoxidation. In Grécia, heat promoted a higher abundance of monounsaturated oleic (C18:1) and polyunsaturated linoleic (C18:2) acids, which are essential fatty acids in the human diet. This work highlighted a great variability in most parameters both under control conditions or in response to heat during grain filling. Cluster analysis of traits revealed a lower susceptibility to heat during grain filling in Ardila, Restauração, and Ruivo, in contrast to MEQ, which seems to be more differentially affected at this stage. Characterization and identification of more favorable features under adverse environments may be relevant for agronomic, industrial, or breeding purposes, in view of a better crop adaptation to changing climate and an improved crop sustainability in agricultural systems more prone to heat stress.https://www.mdpi.com/2223-7747/11/3/365bread wheatgrain fillinghigh temperaturequality and nutritional traitswholemeal flour |
| spellingShingle | Paula Scotti-Campos Karliana Oliveira Isabel P. Pais Ana Sofia Bagulho José N. Semedo Octávio Serra Fernanda Simões Fernando C. Lidon José Coutinho Benvindo Maçãs Grain Composition and Quality in Portuguese <i>Triticum</i> <i>aestivum</i> Germplasm Subjected to Heat Stress after Anthesis Plants bread wheat grain filling high temperature quality and nutritional traits wholemeal flour |
| title | Grain Composition and Quality in Portuguese <i>Triticum</i> <i>aestivum</i> Germplasm Subjected to Heat Stress after Anthesis |
| title_full | Grain Composition and Quality in Portuguese <i>Triticum</i> <i>aestivum</i> Germplasm Subjected to Heat Stress after Anthesis |
| title_fullStr | Grain Composition and Quality in Portuguese <i>Triticum</i> <i>aestivum</i> Germplasm Subjected to Heat Stress after Anthesis |
| title_full_unstemmed | Grain Composition and Quality in Portuguese <i>Triticum</i> <i>aestivum</i> Germplasm Subjected to Heat Stress after Anthesis |
| title_short | Grain Composition and Quality in Portuguese <i>Triticum</i> <i>aestivum</i> Germplasm Subjected to Heat Stress after Anthesis |
| title_sort | grain composition and quality in portuguese i triticum i i aestivum i germplasm subjected to heat stress after anthesis |
| topic | bread wheat grain filling high temperature quality and nutritional traits wholemeal flour |
| url | https://www.mdpi.com/2223-7747/11/3/365 |
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