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Molecular characterization of Indian wheat germplasm lines for stay green & other heat tolerance genes using linked SSR markers

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Title Molecular characterization of Indian wheat germplasm lines for stay green & other heat tolerance genes using linked SSR markers
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Creator Kumar Sunil
Deepali
Dwijesh Chandra Mishra
Bansal Ruchi
Kumari Jyoti
Kumar Sundeep
 
Subject Stay green
Leaf area under greenness (LAUG)
Germplasm lines
 
Description Not Available
Heat stress in the last 20–30 years has emerged a serious threat for wheat production worldwide. In India, it is expected 20–30% less yield production till 2020. Therefore, there is a need to identify germplasm lines having substantial level of heat tolerance
based on heat tolerance associated/supportive traits like stay green and cooler leaf temperature. Stay-green is a useful trait having potential to significantly enhance the radiation use efficiency by improving the longevity of photosynthetic machinery of plants even under heat stress. Keeping in view all these things, an experiment was conducted to characterize a set of forty eight Indian wheat germplasm lines to investigate the untapped variability for stay green trait in the field as well as their characterization for the QTLs associated with stay green trait i.e., QSg.bhu-3B, QSg.bhu-1A and leaf temperature i.e., QLt.ksu-1D, responsible for cooler leaves/canopy. Field evaluation of these lines was conducted at NBPGR Research Farm (New Area), New Delhi. Approximately, 55–60 plants of each germplasm line grown in plots were evaluated for heat tolerance and stay green trait. Sonalika, a nonstay green germplasm line was planted in alleys and borders for comparison. Stay green (SG) was measured following ‘0–9 ’scale and
a new approach of leaf area under greenness (LAUG). All the germplasm lines were grouped into four classes viz., stay green (SG), moderate stay green (MSG), moderate non-stay green (MNSG) and non-stay green (NSG). Coloration (Chlorophyll) was
recorded at three different stages viz., late anthesis, late milking and early dough stages for calculating LAUG. Stay green expression was varying from SG (3–9) to NSG (0-
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Date 2023-03-02T05:09:02Z
2023-03-02T05:09:02Z
2016-01-01
 
Type Research Paper
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/76538
 
Language English
 
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Publisher Not Available