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2022 Vol.67, Issue 4 Preview Page

Original Research Article

Growth and Quality Characteristics of Korean Bread Wheat in Response to Elevated Temperature during their Growing Season

밀 재배기간 온도상승이 빵용 밀의 생육 및 품질 특성에 미치는 영향

Chuloh Cho1
,
Han-yong Jeong1
,
Yurim Kim1
,
Jinhee Park1
,
Kyeong-Hoon Kim1
,
Kyeong-Min Kim1
,
Chon-Sik Kang2
,
Jong-Min Ko2
,
Jiyoung Shon2*
조 철오1
,
정 한용1
,
김 유림1
,
박 진희1
,
김 경훈1
,
김 경민1
,
강 천식2
,
고 종민2
,
손 지영2*
1Agricultural Researcher, Wheat Research Team, National Institute of Crop Science, RDA, Wanju 55365, Korea
2Agricultural Research Officer, Wheat Research Team, National Institute of Crop Science, RDA, Wanju 55365, Korea
1농촌진흥청 국립식량과학원 밀연구팀 농업연구사
2농촌진흥청 국립식량과학원 밀연구팀 농업연구관
*Corresponding Author
1 December 2022. pp. 234-241
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Abstract

Wheat (Triticum aestivum L.) is a major staple foods and is in increasing demand in the world. The elevated temperature caused by changes in climate and environmental conditions is a major factor affecting wheat development and grain quality. The optimal temperature range for winter wheat is between 15 and 25°C, and it is necessary to study the physiological characteristic of wheat according to elevated temperatures. This study presents the effect of elevated temperature on the yield and quality of two Korean bread wheat (Baekkang and Jokyoung) in temperature gradient tunnels (TGT). Two bread wheat cultivars were grown in TGT at four different temperature conditions: T0 (control, near ambient temperature), T1 (T0+1°C), T2 (T0+2°C), T3 (T0+3°C). The period from sowing to heading stage accelerated and the number of grains per spike and grain yield reduced under T3 condition compared with those under T0 condition. Grain filling rate and grain maturity also accelerated with elevated temperature (T3). The increase in temperature led to the increase in protein contents, whereas decreased the total starch contents. These results are consistent with the decreased expression of starch synthesis genes and increased gliadin synthesis or gluten metabolism genes during the late grain filling stage. Taken together, our results suggest that the increase in temperature (T3) led to the decrease in grain yield by regulating the number of grains/spike, whereas increased the protein content by regulating the expression of starch and gliadin-related genes or gluten metabolism process genes expression. In addition, our results provide a useful physiological information on the response of wheat to heat stress.

Keywords
bread wheat
elevated temperature
grain yield
quality
temperature gradient tunnel
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Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 67
  • No :4
  • Pages :234-241
  • Received Date : 2022-10-26
  • Revised Date : 2022-11-04
  • Accepted Date : 2022-11-07
  • DOI :https://doi.org/10.7740/kjcs.2022.67.4.234
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