Wheat seed weight and quality differ temporally in sensitivity to warm or cool conditions during seed development and maturation

作者：Nasehzadeh M; Ellis R H

来源：Annals of Botany, 2017, 120(3): 479-493.

DOI：10.1093/aob/mcx074

• Bread-making quality
• climate change
• seed desiccation
• seed development
• seed filling
• seed weight
• seed germination
• seed longevity
• temperature
• wheat
• Triticum aestivum L

Background and aims Short periods of extreme temperature may affect wheat (Triticum aestivum) seed weight, but also quality. Temporal sensitivity to extreme temperature during seed development and maturation was investigated.
Methods Plants of 'Tybalt' grown at ambient temperature were moved to growth cabinets at 29/20 degrees C or 34/20 degrees C (2010), or 15/10 degrees C or 34/20 degrees C (2011), for successive 7-d periods from 7 DAA (days after anthesis) onwards, and also 7-65 DAA in 2011. Seed samples were harvested serially and moisture content, weight, ability to germinate, subsequent longevity in air-dry storage and bread-making quality were determined.
Key Results High temperature (34/20 degrees C) reduced final seed weight, with greatest temporal sensitivity at 7-14 or 14-21 DAA. Several aspects of bread-making quality were also most sensitive to high temperature then, but whereas protein quality decreased protein and sulphur concentrations improved. Early exposure to high temperature provided earlier development of ability to germinate and tolerate desiccation, but had little effect on maximum germination capacity. All treatments at 15/10 degrees C resulted in ability to germinate declining between 58 and 65 DAA. Early exposure to high temperature hastened improvement in seed storage longevity, but the subsequent decline in late maturation preceded that in the control. Long (7-65 DAA) exposure to 15/10 degrees C disrupted the development of seed longevity, with no improvement after seed filling ended. Longevity improved during maturation drying in other treatments. Early (7-14 DAA) exposure to high temperature reduced and low temperature increased subsequent longevity at harvest maturity, whereas late (35 or 42-49 DAA) exposure to high temperature increased and low temperature reduced it.
Conclusions Temporal sensitivity to extreme temperature was detected. It varied considerably amongst the contrasting seed variables investigated. Subsequent seed longevity at harvest maturity responded negatively to temperature early in development, but positively later in development and throughout maturation.

• 出版日期2017-9