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Cultivar-specific high temperature stress responses in bread wheat (Triticum aestivum L.) associated with physicochemical traits and defense pathways

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Title Cultivar-specific high temperature stress responses in bread wheat (Triticum aestivum L.) associated with physicochemical traits and defense pathways
 
Creator Mishra, Divya
Shekhar, Shubhendu
Agrawal, Lalit
Chakraborty, Subhra
Chakraborty, Niranjan
 
Subject Food security
Growth response
Metabolic alterations
mRNA abundance
Secondary metabolites
Thermotolerance
 
Description Accepted date: 10 November 2016
The increasing global temperature by 1°C is estimated to reduce the harvest index in a crop by 6%, and this would certainly have negative impact on overall plant metabolism. Wheat is one of the most important crops with global annual production of over 600million tonnes. We investigated an array of physicochemical and molecular indexes to unravel differential response of nine commercial wheat cultivars to high temperature stress (HTS). The reduced rate in relative water content, higher membrane stability, slow chlorophyll degradation and increased accumulation of proline and secondary metabolites ingrained higher thermotolerance in cv. Unnat Halna, among others. The altered expression of several stress-responsive genes, particularly the genes associated with photosynthesis, heat shock proteins and antioxidants impinge on the complexity of HTS-induced responses over different genetic backgrounds and connectivity of adaptive mechanisms. This may facilitate the targeted manipulation of metabolic routes in crops for agricultural and industrial exploitation.
This work was supported by National Institute of Plant Genome Research (NIPGR) and Department of Biotechnology (DBT), Govt. of India. We kindly acknowledge the University Grant Commission (UGC), Govt. of India for providing predoctoral fellowship to D.M. We also thank DWR, Haryana, India for providing seeds of cultivated wheat cultivars. Assistance of Mr. Shankar Acharya and Mr. C. Ravishankar during field management is greatly acknowledged.
 
Date 2016-12-20T07:21:37Z
2016-12-20T07:21:37Z
2017
 
Type Article
 
Identifier Food Chemistry, 221: 1077-1087
0308-8146
http://59.163.192.83:8080/jspui/handle/123456789/702
http://www.sciencedirect.com/science/article/pii/S030881461631891X
http://dx.doi.org/10.1016/j.foodchem.2016.11.053
 
Language en_US
 
Publisher Elsevier B.V.