Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/114126
Citations
Scopus Web of Science® Altmetric
?
?
Type: Journal article
Title: The physiological and genetic basis of combined drought and heat tolerance in wheat
Author: Tricker, P.
ElHabti, A.
Schmidt, J.
Fleury, D.
Citation: Journal of Experimental Botany, 2018; 69(13):3195-3210
Publisher: Oxford University Press
Issue Date: 2018
ISSN: 0022-0957
1460-2431
Statement of
Responsibility: 
Penny J Tricker, Abdeljalil ElHabti, Jessica Schmidt, Delphine Fleury
Abstract: Drought and heat stress cause losses in wheat productivity in major growing regions worldwide, and both the occurrence and the severity of these events is likely to increase with global climate change. Water deficits and high temperatures frequently occur simultaneously at sensitive growth stages, reducing wheat yields by reducing grain number or weight. Although genetic variation and underlying quantitative trait loci for either individual stress are known, the combination of the two stresses has rarely been studied. Complex and often antagonistic physiology mean that genetic loci underlying tolerance to the combined stress are likely to differ from those for drought or heat stress tolerance alone. Here, we review what is known of the physiological traits and genetic control of drought and heat tolerance in wheat and discuss potential physiological traits to study for combined tolerance. We further place this knowledge in the context of breeding for new, more tolerant varieties and discuss opportunities and constraints. We conclude that a fine control of water relations across the growing cycle will be beneficial for combined tolerance and might be achieved through fine management of spatial and temporal gas exchange.
Keywords: Cereal; climate; stress; temperature; water; yield
Rights: © The Author(s) 2018. Published by Oxford University Press on behalf of the Society for Experimental Biology. All rights reserved. For permissions, please email: journals.permissions@oup.com This article is published and distributed under the terms of the Oxford University Press, Standard Journals Publication Model (https://academic.oup.com/journals/pages/about_us/legal/notices)
RMID: 0030084336
DOI: 10.1093/jxb/ery081
Grant ID: http://purl.org/au-research/grants/arc/IH130200027
Appears in Collections:Agriculture, Food and Wine publications

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.