Grain Composition and Quality in Portuguese Triticum aestivum Germplasm Subjected to Heat Stress after Anthesis

Detalhes bibliográficos
Autor(a) principal: Scotti-Campos, Paula
Data de Publicação: 2022
Outros Autores: Oliveira, Karliana, Pais, Isabel P., Bagulho, Ana Sofia, Semedo, José N., Serra, Octávio, Simões, Fernanda, Lidon, Fernando C., Coutinho, José, Maçãs, Benvindo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/143799
Resumo: Publisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland.
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spelling Grain Composition and Quality in Portuguese Triticum aestivum Germplasm Subjected to Heat Stress after AnthesisBread wheatGrain fillingHigh temperatureQuality and nutritional traitsWholemeal flourEcology, Evolution, Behavior and SystematicsEcologyPlant ScienceSDG 13 - Climate ActionPublisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland.Bread wheat (Triticum aestivum) is a major crop worldwide, and it is highly susceptible to heat. In this work, grain production and composition were evaluated in Portuguese T. aestivum 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.GeoBioTec - Geobiociências, Geoengenharias e GeotecnologiasDCT - Departamento de Ciências da TerraRUNScotti-Campos, PaulaOliveira, KarlianaPais, Isabel P.Bagulho, Ana SofiaSemedo, José N.Serra, OctávioSimões, FernandaLidon, Fernando C.Coutinho, JoséMaçãs, Benvindo2022-09-16T22:28:15Z2022-01-282022-01-28T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article16application/pdfhttp://hdl.handle.net/10362/143799eng2223-7747PURE: 46581480https://doi.org/10.3390/plants11030365info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:22:33Zoai:run.unl.pt:10362/143799Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:51:08.992754Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Grain Composition and Quality in Portuguese Triticum aestivum Germplasm Subjected to Heat Stress after Anthesis
title Grain Composition and Quality in Portuguese Triticum aestivum Germplasm Subjected to Heat Stress after Anthesis
spellingShingle Grain Composition and Quality in Portuguese Triticum aestivum Germplasm Subjected to Heat Stress after Anthesis
Scotti-Campos, Paula
Bread wheat
Grain filling
High temperature
Quality and nutritional traits
Wholemeal flour
Ecology, Evolution, Behavior and Systematics
Ecology
Plant Science
SDG 13 - Climate Action
title_short Grain Composition and Quality in Portuguese Triticum aestivum Germplasm Subjected to Heat Stress after Anthesis
title_full Grain Composition and Quality in Portuguese Triticum aestivum Germplasm Subjected to Heat Stress after Anthesis
title_fullStr Grain Composition and Quality in Portuguese Triticum aestivum Germplasm Subjected to Heat Stress after Anthesis
title_full_unstemmed Grain Composition and Quality in Portuguese Triticum aestivum Germplasm Subjected to Heat Stress after Anthesis
title_sort Grain Composition and Quality in Portuguese Triticum aestivum Germplasm Subjected to Heat Stress after Anthesis
author Scotti-Campos, Paula
author_facet 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
author_role author
author2 Oliveira, Karliana
Pais, Isabel P.
Bagulho, Ana Sofia
Semedo, José N.
Serra, Octávio
Simões, Fernanda
Lidon, Fernando C.
Coutinho, José
Maçãs, Benvindo
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv GeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
DCT - Departamento de Ciências da Terra
RUN
dc.contributor.author.fl_str_mv 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
dc.subject.por.fl_str_mv Bread wheat
Grain filling
High temperature
Quality and nutritional traits
Wholemeal flour
Ecology, Evolution, Behavior and Systematics
Ecology
Plant Science
SDG 13 - Climate Action
topic Bread wheat
Grain filling
High temperature
Quality and nutritional traits
Wholemeal flour
Ecology, Evolution, Behavior and Systematics
Ecology
Plant Science
SDG 13 - Climate Action
description Publisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland.
publishDate 2022
dc.date.none.fl_str_mv 2022-09-16T22:28:15Z
2022-01-28
2022-01-28T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/143799
url http://hdl.handle.net/10362/143799
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2223-7747
PURE: 46581480
https://doi.org/10.3390/plants11030365
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 16
application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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