Scotti-Campos Paula, Oliveira Karliana, Pais Isabel P, Bagulho Ana Sofia, Semedo José N, Serra Octávio, Simões Fernanda, Lidon Fernando C, Coutinho José, Maçãs Benvindo
Instituto Nacional de Investigação Agrária e Veterinária, I.P., Quinta do Marquês, Av. República, 2784-505 Oeiras, Portugal.
GeoBioTec, Departamento de Ciências da Terra, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
Plants (Basel). 2022 Jan 28;11(3):365. doi: 10.3390/plants11030365.
Bread wheat () is a major crop worldwide, and it is highly susceptible to heat. In this work, grain production and composition were evaluated in Portuguese 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.
普通小麦（）是全球主要作物，且对高温高度敏感。在本研究中，对葡萄牙种质（地方品种和商业品种）的籽粒产量和成分进行了评估，这些种质在开花后（灌浆期）遭受高温处理。高温使纳ão、格雷西亚和雷斯陶拉ção的容重（TW）增加，表明面粉产量潜力提高。白穗莫乔（MEB）和特兰蒙塔诺（T94）的千粒重（TKW）较高。金泰尔·罗索的可溶性糖增加，这些糖是面包制作过程中酵母的底物。阿迪拉在高温下蛋白质增加较为突出。总体而言，十二烷基硫酸钠（SDS）不受较高温度影响，但在T94中增加，表明其面团弹性更适合面包制作。在高温下，大多数基因型的脂质含量保持不变，但内源脂肪酸（FAs）是新鲜面包品质的关键因素。通过双键指数（DBI）评估的脂质不饱和度在大多数基因型中也未受影响，这表明面粉对脂质过氧化的敏感性较低。在格雷西亚，高温促进了单不饱和油酸（C18:1）和多不饱和亚油酸（C18:2）的丰度增加，这两种酸是人类饮食中的必需脂肪酸。这项研究突出了在对照条件下或灌浆期对高温响应时，大多数参数存在很大变异性。性状聚类分析表明，与MEQ相比，阿迪拉、雷斯陶拉ção和鲁伊沃在灌浆期对高温的敏感性较低，而MEQ在这一阶段似乎受影响更大。鉴于作物更好地适应气候变化以及在更易遭受热胁迫的农业系统中提高作物可持续性，鉴定和识别不利环境下更有利的特征对于农艺、工业或育种目的可能具有重要意义。
