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Drought and heat stress impacts on phenolic acids accumulation in durum wheat cultivars

Creator: Laddomada, B.
Creator: Blanco, A.
Creator: Mita, G.
Creator: D’Amico, L.
Creator: Singh, R.P.
Creator: Ammar, K.
Creator: Crossa, J.
Creator: Guzman, C.
Year: 2021
URI: https://hdl.handle.net/10883/21656
Language: English
Publisher: MDPI
Copyright: CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose
Type: Article
Place of Publication: Basel (Switzerland)
Issue: 9
Volume: 10
DOI: 10.3390/foods10092142
Keywords: Climate Constraints
Keywords: Yield Performance
Description: Droughts and high temperatures are the main abiotic constraints hampering durum wheat production. This study investigated the accumulation of phenolic acids (PAs) in the wholemeal flour of six durum wheat cultivars under drought and heat stress. Phenolic acids were extracted from wholemeals and analysed through HPLC-DAD analysis. Ferulic acid was the most represented PA, varying from 390.1 to 785.6 µg/g dry matter across all cultivars and growth conditions, followed by sinapic acids, p-coumaric, vanillic, syringic, and p-hydroxybenzoic acids. Among the cultivars, Cirno had the highest PAs content, especially under severe drought conditions. Heat stress enhanced the accumulation of minor individual PAs, whereas severe drought increased ferulic acid and total PAs. Broad-sense heritability was low (0.23) for p-coumaric acid but ≥0.69 for all other components. Posi-tive correlations occurred between PA content and grain morphology and between test weight and grain yield. Durum wheat genotypes with good yields and high accumulation of PAs across different growing conditions could be significant for durum wheat resilience and health-promoting value.
Agrovoc: HARD WHEAT
Agrovoc: GRAIN
Agrovoc: PHENOLIC COMPOUNDS
Agrovoc: GENETIC VARIATION
Agrovoc: HERITABILITY
Agrovoc: YIELDS
ISSN: 2304-8158
Journal: Foods
Article number: 2142


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  • Wheat
    Wheat - breeding, phytopathology, physiology, quality, biotech

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