2020
DOI: 10.1007/s00425-020-03341-1
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Late-maturity α-amylase expression in wheat is influenced by genotype, temperature and stage of grain development

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Cited by 34 publications
(86 citation statements)
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“…[7,12,21,44] On the other hand, the high temperature resulted in significantly lower enzyme activity in grains grown in Gladebeck, compared to those in Torland during the later ripening stages (Figures 1 and 2). Similar results were reported from previous studies showing that wheat grains had significantly loweramylase activity when exposed to temperatures ≥30°C, compared to 10-13°C, [5,12,46] either during grain development or before harvest. [10] Biddulph et al [47] reported that -amylase of cereals was gradually degraded by the exposure to temperatures higher 30°C in the field.…”
Section: Enzyme Activity and Chemical Components During Grain Ripeninsupporting
confidence: 91%
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“…[7,12,21,44] On the other hand, the high temperature resulted in significantly lower enzyme activity in grains grown in Gladebeck, compared to those in Torland during the later ripening stages (Figures 1 and 2). Similar results were reported from previous studies showing that wheat grains had significantly loweramylase activity when exposed to temperatures ≥30°C, compared to 10-13°C, [5,12,46] either during grain development or before harvest. [10] Biddulph et al [47] reported that -amylase of cereals was gradually degraded by the exposure to temperatures higher 30°C in the field.…”
Section: Enzyme Activity and Chemical Components During Grain Ripeninsupporting
confidence: 91%
“…[3] Wheat grains had increased -amylase activity caused by preharvest sprouting as a result of untimely rainfall during the harvest period [4] or by late-maturing amylase due to daily temperature fluctuations during grain filling. [5] Such wheat quality defects DOI: 10.1002/star.202000032 have a strong impact on the alteration and/or degradation of the chemical grain components, resulting in significant financial losses in the wheat industry. [2] Therefore, it is of great importance to maintain the -amylase activity in the grains low in order to improve wheat grain quality.…”
Section: Introductionmentioning
confidence: 99%
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“…2 B, Table 2 ). Amongst commercial varieties, only Yitpi showed an accumulation of high-pI α-Amylase in response to heat stress with a post-treatment OD above 0.5, the cut-off for LMA susceptibility 29 . Among the tested landraces, Aus28232, Aus38592, Aus38632 and Aus38401 showed presence of LMA (OD above 0.5) in the control treatment suggesting a constitutive expression of LMA.…”
Section: Resultsmentioning
confidence: 99%
“…They associated this variability to the window of sensitivity described previously. However, a recent paper demonstrated than a prolonged and continuous cool maximum temperature regimen (23 °C/15 °C day/night) during grain development resulted in a more consistent LMA expression 29 . In 2014 and in United States Pacific West Coast, LMA was responsible for over 150 million $US loss to the growers in a single season.…”
Section: Discussionmentioning
confidence: 95%