Internship Report

Screening of F3 wheat population for Green Yield and

related traits using Thermostability

AT

COLLEGE OF AGRICULTURE
UNIVERSITY OF SARGODHA
BY

Anita Syed

AGRI51F20S009

B.Sc. (Hons.) Agriculture

Department of Plant Breeding and Genetics,
College of Agriculture,
University of Sargodha.

2020-2024
 CERTIFICATION

It is certified that the contents and procedure of the internship report entitling “Screening of F3 wheat
population for Green Yield and related traits using Thermostability” submitted by Ms. Anita
Syed have been found satisfactory for the requirement of BSc (Hons) Agriculture degree.

Anita Syed
AGRI51F20S009
2020-2024 _______________________

Supervisor:

Dr. Naeem Akhtar

Assistant Professor
Department of Plant Breeding & Genetics
University of Sargodha ________________________

Chairperson
Prof. Dr. Ijaz Rasool Noorka
Professor
Department of Plant Breeding & Genetics
University of Sargodha _______________________

Date_________________
 Acknowledgment
Start in the Name of Allah

Our Last messenger Said:

“A man, who is not appreciative to his benefactor, is not grateful to Allah”.

I am humbled to completed the research report, and I would like to start by praising Allah, the
Most Merciful and the Most Compassionate, for guiding and supporting me throughout this
journey.

I am grateful to my honorable Supervisor Dr. Saba Tabassum and teachers Dr. Naeem
Akhtar and Dr. Ijaz Rasool Noorka of the department of PBG, whose expertise and unwavering
supports were critical to the success of this research. Their guidance and feedback helped me to
stay focused and motivated, and I am deeply grateful for their mentorship.

I also have sincere appreciation to my friends and family members, whose love, encouragement,
and prayers were a source of strength and inspiration for me. Their unwavering support me to
tackle all challenges that I faced in my journey.

In conclusion, I would like to end this acknowledgement with a beautiful quote from the Quran
that has been a guiding light for me throughout this research:

"Read! In the name of your Lord, who has created (all that exists). He has created man from a
clot (a piece of thick coagulated blood). Read! And your Lord is the Most Generous." - Quran
96:1-3

May Allah always bless us all with the knowledge and wisdom to seek truth and justice, and may
our efforts be a means of benefiting humanity. Ameen.

Anita Syed
 Dedication
To
my beloved parents and my siblings
 GENERAL INTRODUCTION
i. College of Agriculture

University College of Agriculture was established as a constituent college of the University of

Sargodha under the directive of the president of Pakistan in October 2005. The project included
the development of 127 acres of land provided to the University by the Government of Punjab.
The mission of the college is to produce a trained and skilled workforce, having a focus on
innovation and entrepreneurship, capable of employing knowledge inputs for the rapid sustainable
agriculture development of Pakistan.

ii. University College of Agriculture comprises:

 Department of Plant Breeding &Genetics
 Department of Agri.Entomology
 Department of Agri.Economics
 Department of Agronomy
 Department of Animal Science
 Department of Forestry
 Department of Agri-Extension
 Department of Horticulture
  Department of Plant Pathology
 Department of Soil and Environment Sciences.

The college has employed the services of highly skilled faculty graduates from well-known
national and international universities. The faculty is actively involved in developing the latest
agriculture program of study, teaching methodology, and laboratory standards. Some of the
research projects have been done.

University College of Agricultural is the center of the Pakistan Agricultural Scientist

Society (PASS) which is publishing the biannual, HEC recognized, International Journal of
Agriculture and Applied Sciences (IJAAS; ISSN-2072-8409) and regular monthly magazine
“DOAAB”. A veterinary clinic has also been established at the college to facilitate the local
livestock farmers. A tissue culture lab has been started at the college to produce disease-free
planting material. Wheat sowing campaign, Kissan Mela/ harvesting ceremony/national wheat
conferences, annual sports gala, annual dinner, student debate competitions, inter-tutorial group
competitions, internship programs, and study tours are the regular features of the college.

iii. IMPORTANCE OF AGRICULTURE

As a student of agriculture, first I prefer to discuss the “IMPORTANCE OF

AGRICULTURE”. Agriculture is the major sector providing food to the fast–growing population
of the country. According to the 1998 census, the total population was 130 million. With a
population growth rate of 2.6 %, there is a net addition of 3.4 million people each year. In 1947
the population of Pakistan was 32.5 million; in 50 years it has increased fourfold. Agriculture plays
a very important role in the economies of a country like Pakistan; Agriculture is a core part of
Pakistan’s economy. In 2021, agriculture contributed around 22.67 percent to the GDP of Pakistan
(Statista-2021). Most specifically; the agriculture sector plays an important part in Pakistan’s
economy by

➡ Contributing 22.67% percent towards GDP.

➡ Providing food to about 160 million people.

➡ Earning about 60 % of the country’s total export earnings.

➡ Providing employment to 47 % of the total workforce.

 ➡ Providing raw materials for many industries and a market for many locally produced
industrial products (Economic Survey of Pakistan).

These all factors provide important evidence that agriculture should be improved in order to fulfill
the future demands of the country. So, the government has established a different institute for this
purpose.
Chapter 1
INTRODUCTION

Wheat is one of the most widely cultivated cereal grains globally, belonging to the Triticum genus
of the grass family Poaceae. It's a staple food for a significant portion of the world's population,
particularly in regions like Europe, North America, and parts of Asia. Wheat has been cultivated
for thousands of years and plays a crucial role in human nutrition and agriculture. There are several
species of wheat, but the most commonly cultivated are Triticum aestivum (common wheat),
Triticum durum (durum wheat), and Triticum compactum (club wheat). Wheat grains are rich in
carbohydrates, proteins, dietary fiber, vitamins, and minerals, making them an important source of
energy and nutrition (Betts et al., 2014).

Wheat is used in various forms, including flour for baking bread, pastries, and other baked goods.
It's also used in the production of pasta, noodles, couscous, and breakfast cereals. Beyond its
culinary uses, wheat is also a significant component in animal feed and has industrial applications
in the production of biofuels and certain types of paper. Wheat cultivation requires specific
environmental conditions, including well-drained soil, adequate sunlight, and moderate
temperatures. It's a versatile crop that can be grown in diverse climates, from temperate to semi-
arid regions. However, wheat production faces challenges such as pests, diseases, and
susceptibility to adverse weather conditions like droughts and excessive rain fall. Additionally,
there are ongoing efforts in agricultural research to develop wheat varieties with improved yield,
disease resistance, and nutritional quality to meet the demands of a growing global population.
(Bencze et al., 2020)

Economic Importance of Wheat

Wheat is a primary source of calories and protein for billions of people worldwide. It forms the
basis of staple foods such as bread, pasta, noodles, and couscous, providing essential nutrients like
carbohydrates, proteins, dietary fiber, vitamins, and minerals. Wheat cultivation contributes
significantly to the agricultural economy of many countries. It provides income for farmers,
supports rural livelihoods, and drives employment across the entire value chain—from cultivation
and harvesting to processing, distribution, and retail (Erenstein et al., 2022)
Wheat is one of the most traded commodities globally, facilitating international commerce and
economic exchange. Major wheat-producing countries often engage in export and import activities
to meet domestic demand, stabilize prices, and address shortages or surpluses. Fluctuations in
wheat production and prices can have significant implications for the global economy. Price
changes affect consumers' purchasing power, food inflation rates, and government policies related
to subsidies, tariffs, and trade agreements (Zhang et al., 2021)

Beyond food, wheat has industrial uses in sectors such as biofuel production, pharmaceuticals, and
cosmetics. Wheat straw can be utilized for biofuel production, while wheat germ oil is a valuable
ingredient in various skincare products and dietary supplements. Wheat is an essential component
of animal feed for livestock such as poultry, pigs, and cattle. Its by-products, including wheat bran
and wheat middlings, are used in feed formulations to enhance nutritional value and support animal
growth and health (Kiss, 2011)

Thermostability in Wheat

The thermostability of wheat refers to its ability to withstand or tolerate high temperatures without
significant loss of quality or nutritional value. While wheat is generally considered a cool-season
crop and thrives in temperate climates, certain varieties and cultivars have adaptations that allow
them to endure heat stress to some extent (Lu & Zhang, 1999)

Heat stress during critical growth stages, such as flowering and grain filling, can have significant
impacts on wheat yield and quality. High temperatures during these stages can lead to reduced
pollen viability, impaired fertilization, decreased grain set, and lower grain weight, ultimately
affecting yield potential (Bala & Sikder, 2017)

High temperatures during grain development can influence wheat grain quality parameters such as
protein content, gluten strength, starch properties, and flour functionality. Heat stress may lead to
alterations in grain composition and characteristics, affecting the suitability of wheat for specific
food and industrial applications (Alghabari et al., 2021)

Wheat crops are susceptible to heat stress during critical growth stages, such as flowering and
grain filling, which can lead to yield losses. Varieties with higher thermostability can maintain
better productivity under elevated temperature conditions, ensuring more stable yields even in
regions prone to heat waves or climate change-related temperature increases. As global
temperatures rise due to climate change, heat stress poses a growing threat to wheat production.
Developing wheat varieties with improved thermostability is crucial for building resilience to
climate change impacts, enabling farmers to adapt to changing environmental conditions and
sustain agricultural productivity in the face of rising temperatures (Khan et al., 2020)

Breeding programs often focus on developing heat-tolerant wheat varieties by incorporating genes
associated with traits such as heat shock proteins, osmolyte accumulation, and antioxidant
capacity, which help mitigate the effects of heat stress on plant physiology (Scafaro et al., 2019)

OBJECTIVES OF RESEARCH

1. Selection of heat stress tolerant plants from F3 segregating populations based on cell
membrane thermostability.
Chapter 2
REVIEW OF LITERATURE

Yadav et al., (2022) studied that, it is necessary to build data sets on genomes, transcriptomics,
proteomics, and metabolomics as well as get a better grasp of the processes behind HS tolerance
in various wheat cultivars. Agronomic management techniques, such as using Osmo protectants
and cultured soil bacteria, as well as climate-smart farming methods, are the most dependable way
to increase plant resilience to HS. But given the complexity of HS, a comprehensive strategy that
incorporates physiological, agronomic, breeding, and biotechnology results is needed. Our review
attempts to provide light on the morpho-physiological and molecular effects, mechanisms of
tolerance, and adaption tactics of HS in wheat. Scientific communities will benefit from this
analysis in their efforts to identify, develop, and promote wheat cultivars that are thermotolerant
as well as management techniques aimed at reducing the harmful effects of HS.

Bala & Sikder, (2017) evaluated the eight wheat genotypes that were utilized for the investigation
were Pavon-76, Prodip, BARI Gom-25, BARI Gom-26, BAW-1143, BAW-1146, BAW-1147, and
BAW-1148. Three replications and a fully randomized design were used to conduct the
experiment. The trial was carried out in November 2011. The membrane thermostability (MTS)
test was used to assess the heat tolerance of eight different genotypes of wheat. Genes BAW-1143,
BARI Gom-25, BARI Gom-26, and Prodip were classified as heat tolerant (HT) based on their
higher (>55%) MTS values; on the other hand, genotypes BAW-1146, BAW-1147, and BAW-
1148 were classified as moderately heat tolerant (MHT) based on their medium (> 50%) membrane
thermostability, and genotype Pavon-76 was classified as heat sensitive (HS) based on its low
(<45%) MTS value.

Ameen & Ebrahim, (2017) studied that, one of the key selection criteria of grain drought resistance
is cell membrane thermostability (CMS). Thus, in this case, two F2 bread wheat populations were
selected for cell membrane thermostability under heat stress. The trial was carried out in the course
of winters of 2014 and 2015 at South Valley University's research farm in Qena, Egypt. Under
heat stress, the observed responses to CMS selection were 23.51% in population 1 and 22.28% in
population 2. There were notable positive associations found between the quantity of kernels and
grain yield. The inheritance of CMS is influenced by dominant gene effects. In terms of grain
yield, families 1 and 2 in population 1 and 3 in population 2 were comparatively heat resistant
(HIS<1)

Ramesh, (2015) studied that, through disruptive seasonal selection, twenty-two heat-tolerant
recombinant inbred lines (RILs) of wheat were created from crosses: AAI12 x K9162 and AAI12
x K8962. These heat-tolerant lines were grown in RBD design during Rabi 2013–14, together with
two check varieties (NW 1017 and HD 2733). In order to calculate the coefficient of variation,
heritability, genetic advance, correlation between grain yield and sixteen component variables, and
physiological features of wheat, the data collected in this experiment were evaluated. Variance
analysis showed a substantial variation in genotypes.

Ullah et al., (2014) studied about mixed inheritance analysis for membrane thermal stability (MTS)
of cell plasma membrane was performed using joint segregation analysis (JSA) technique as a
statistical approach in two parental lines (P1, P2) and their four populations (F1, BC1, BC2, F2)
of four wheat crosses, namely Hashim-08 × LU-26, Farid-06 × Shafaq, Parula × Blue Silver, and
TD-1×D-97603 at 2011–12 agricultural season, Faculty of Agriculture, Gomal University, Dera
Ismail Khan, Pakistan. The results showed that in the Hashim-08 × LU-26 and Farid-06 × Shafaq
crosses, respectively, MTS was controlled by two mixed sets of genes: additive-dominant-epistatic
main genes plus additive-dominant-epistasis of polygenes (model E). Model D of the Parula ×
Blue Silver cross was controlled by a combination of one main gene and additive-dominance-
epistatic polygenes.

El-Ameen et al., (2013) published that, all around the planet, but especially in semi-arid and dry
regions, the climate is changing. The global crop of wheat might be significantly impacted by this
shifting environment. The creation of heat- and drought-tolerant cultivars is a global problem since
the world's population continues to rise, water supplies for food production are depleting, and
temperatures are rising. In this instance, two selection cycles were used in the F2 generation of a
hybrid between 'Long spike 58' and 'Giza-168', two varieties of bread wheat (Triticum aestivum
L.), to evaluate the effect of selection on grain production in response to drought. In the second
round of selection, family selection and within-family selection were used. In the F3 generation,
the observed response to selection for grain production was 64.66%, and in the 18.14 and 12.39%
generations for within-family selection and family selection in the F4 generation, respectively. The
two standard cultivars, "Giza-168" and "Sids 12," had mean grain yields of 19.67 and 16.48%,
respectively, less than the mean of the F3 choices; the two standard cultivars had mean grain yields
of 15.08 and 35.53%, respectively, less than the mean of the F4 selections. In the F3 generation,
but not in the second cycle of selection, there were significant positive associations found for the
1000-grain weight (32.34), number of kernels spike-1 (24.8), and spike length (12.55). For the
qualities under study, dominant gene effects were found because the observed responses to
selection were, on average, larger than the expected responses.

Paliwal et al., (2013) conducted an experiment in which F4, F5, and F6 progenies (148–157) of
the two crossings were used to estimate the genes using the Mendelian method, which revealed
that at least three genes-controlled heat tolerance. The quantitative method likewise revealed a
comparable number of genes. The polygene character of heat tolerance was substantiated by the
dispersion of progeny lines in F4 and F6. If these genes are identified using a molecular technique,
marker aided selection (MAS) may be used to generate wheat lines that are more thermotolerant.

UCHINO et al., (2004) studied that, the heat stability of DNA found in food has not been
extensively studied. Consequently, we examined the durability of DNA that was removed from
hot meals. We evaluated DNA stability based on PCR amplifiability using 18S rDNA as the target
gene. It was thus discovered that the gene area of DNA recovered from meals with a temperature
history exceeding 130°C did not amplify by PCR, which is assumed to be because of heat-induced
DNA degradation. However, it was concluded from the results—which were based on items that
were readily available—that when food is cooked, the inside is less impacted by heat than the
outside. This demonstrated the strong relationship between food's internal thermal history.

Yang et al., (2002) reported that, enhancing wheat (Triticum aestivum L.) production in areas
where stress is experienced requires an understanding of the genetic basis of resistance to high
temperatures. This study used quantitative genetic estimates with molecular marker investigations
to determine the inheritance of heat tolerance and the minimal number of genes for the
characteristic in bread wheat.

Reynolds et al., (1997) reported that, it has been established how spring wheat reacts to heat stress
in a variety of hot climates around the globe using various types of germplasm. In order to find
possible features that might help with the empirical breeding process for heat tolerance,
physiological data has been gathered. The initial research concentrated on ten well-established
types in order to assess genotype by environment interaction (G × E), uncover associations
between qualities evaluated and heat tolerance, and define genetic diversity for heat tolerance.
Relative humidity (RH) was shown to be the primary factor influencing relative genotype ranking
when yields from more than 40 hot settings were analyzed for G x E.

Boudra et al., (1995) studied that, under various temperature and moisture conditions, the
breakdown of ochratoxin A (OTA) was investigated. For dry wheat, the computed half-lives,
which corresponded to 50% values, were 707, 201, 12, and 6 min at 100, 150, 200, and 250 degrees
C, and 145, 60, and 19 min at 100, 150, and 200 degrees C, respectively, for wheat cooked under
wet circumstances. At 100 and 150 degrees Celsius, the addition of 50% water accelerated the
breakdown of OTA; it had the reverse effect at 200 degrees Celsius. It was not possible to
completely destroy OTA within the temperatures of 100 and 250 degrees Celsius, the study's
bounds

Tahir & Singh, (1993) reported that, wheat plant (Triticum aestivum L. em Thell.) is severely
harmed by heat. The current approach to evaluating wheat's heat tolerance, which is based on the
thermostability of the cell membrane, is ineffective for screening a large number of genotypes.

Saadalla, Quick, et al., (1990) studied that, the connection between winter wheat (Triticum
aestivum L.) membrane thermostability (MT) and other agronomic characteristics. Seven cultivars
and 137 F5 genotypes (which were crossed from parents that were heat-tolerant and sensitive) of
hardened seedlings were assessed for MT, and the findings indicated relative injury (RI). Grain
yield, grain volume weight, maturity (days to anthesis), and yield components were assessed for
the same 144 genotypes that were cultivated at three field sites in eastern Colorado. There was a
substantial variation in relative damage (P < 0.01) amongst the 144 genotypes, ranging from 31 to
78%. The genotypes were divided into three groups based on RI values: heat-tolerant (HT),
intermediate (I), and heat-sensitive (HS). (Saadalla, Quick, et al., 1990)

Shanahan et al., (1990) conducted an experiment in which eight spring wheat genotypes grown in
fields were subjected to the membrane thermostability (MT) or electrolyte leakage test during
anthesis. The results were correlated with the yield of those genotypes cultivated at three additional
field locations. Two crossings between parents who were and weren't acclimated to the local
climate or its thermal features produced the genotypes. The three field locations, with soil
classifications of Aeric Calciaquoll, Typic Haplustoll, and Northern, respectively, represented the
northern, center, and southern regions of the northern Great Plains. Genotypes were classified as
heat-tolerant (HT, n = 4) or heat-sensitive (HS, n = 4) based on MT values. Grain yields from the
HT and HS genotypes were comparable in the northern and central regions. Nevertheless, the
genotypes in the HT group generated 21% At the southern site, which was much warmer
throughout the grain-fill period than the other two sites, there was a higher grain yield (4.28 Mg
ha−1) than at the HS group (3.55 Mg ha−1). In July, the average temperature in the northern,
central, and southern sites was 19.5, 21.7, and 23.4 °C, respectively. The MT test appears to be a
helpful screening method for choosing HT genotypes of spring wheat, based on the study's
findings.

Saadalla, Shanahan, et al., (1990) studied the usefulness of the membrane thermostability (MT)
test for determining winter wheat's heat tolerance was established in this study. The MT test was
performed on seven cultivars utilizing flag leaf material from the same cultivars grown to anthesis
and subjected to 0, 48, and 120 hours of hardening (34 °C) as well as seedlings treated to 0, 6, 12,
18, 24, and 48 hours of hardening (34 °C). The findings were reported as relative damage (RI).
Furthermore, 90 F5 genotypes (45 genotypes per cross) with one heat tolerant parent and two heat-
sensitive parents—parents being a subset of seven prior cultivars—were subjected to the MT test.
Samples of plants were taken at the seedling stage for the MT test (hardened for 48 hours at 34
°C).
Chapter 3
MATERIALS AND METHODS

Experimental design and Site Selection

The study employed a Randomized Complete Block Design (RCBD) with 30 varieties in 3
replications. The experimental site chosen for the study was the very esteem institute, College of
Agriculture, University of Sargodha, Sargodha. The selection of this site was based on its
suitability for wheat cultivation and its accessibility to researchers and experimental resources.

Experimental treatments

There is no such specific treatment applied to each replication. Each replication is equally treated,
provided proper irrigation, fertilizer and take all plant protection measurements. Data is collected
under normal conditions Following experimental Material is used

Measurement of Parameters

Cell Membrane Thermostability

Injury occurs due to heat stress

Experimental Procedure

1. Plot Preparation: Experimental plots were prepared according to the RCBD layout, with
each replication randomly assigned to different blocks within the experimental site.
2. Seeding and Planting: Wheat seed were sown at the recommended seeding rate and
planting density for the region. Standard Planting technique were followed to ensure
uniform establishment of wheat plants across all experimental plots.
3. Experimental management: Throughout the growing season, the experimental plots were
managed according to the prescribed treatment protocols. This included irrigation
scheduling, fertilization practices, weed controls measures and any other relevant
agronomic practices.
4. Data collection: The parameters were calculated by taking 5 plants from each replication
and took average for each parameter for that replication.
5. Harvesting and Yield Measurement: At the end of the growing season, wheat plants were
harvested from each plot and the biomass yield was determined.
6. Statistical Analysis: Analysis of variation (ANOVA) was done on both parameters through
R-Studio. All pair wise comparison was done through Least Significant difference (LSD)
test, it was also done through R-Studio.
Chapter 4
RESULTS AND DISCUSSION

Analysis of variance is calculated, and the sources of variation included replication, varieties and
error. Mean square for cell membrane thermostability and injury occur due to heat stress were
presented and discussed.

Cell membrane thermostability:

The analysis of variance revealed highly significant difference among Cultivars for cell membrane
thermostability. The mean square for cell membrane thermostability was subjected to Least
Significant Difference (LSD) test. All pairwise comparison test showed, cultivar 4 performed best
and it’s mean was 95.255. The mean ranges from 95.255 to 62.572. Cultivar 6, 25, 5, 23, 29 also
performed good. Their means were greater than 90. Cultivar 19 had the lowest mean, I showed
that it didn’t stable during heat stress.

Table 1: ANOVA table for Cell Membrane Thermostability

Source DF SS MS F P
REP 2 93.6 46.8
GEN 29 28492.6 982.504 17.67 0.0325
Error 58 3224.8 55.6
Total 89 31811

Table 2: LSD All-Pairwise Comparisons Test of Cell Membrane Thermostability

Cultivars Mean Homogeneous Groups

4 95.255 A
6 92.274 AB
25 91.721 ABC
5 91.682 ABC
23 91.165 ABC
29 90.281 ABC
7 89.99 ABC
30 88.716 ABCD
24 86.867 ABCDE
28 81.213 BCDEF
 2 79.883 CDEFG
22 76.707 DEFG
21 76.51 EFG
17 75.17 EFGH
1 70.84 FGHI
12 68.675 GHIJ
26 63.246 HIJK
9 62.572 IJK
10 58.981 IJKL
14 57.362 JKLM
8 55.912 KLMN
16 53.976 KLMN
13 53.726 KLMN
11 52.882 KLMN
18 48.705 LMNO
27 48.192 LMNO
3 45.749 MNO
20 45.413 MNO
15 44.205 NO
19 37.978 O

Figure 1: Analysis of variance chart for Thermostability

ANOVA Chart for Thermostability

120

100

80
Thermostbility

60

40

20

0
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30
Cultivars
Injury occurs due to heat stress

The analysis of variance revealed highly significant difference among cultivars for injury occurs
due to heat stress. The mean square for cell membrane thermostability was subjected to Least
Significant Difference (LSD) test. All pairwise comparison test showed, cultivar 19 bear the most
damage during heat stress. Cultivar 15, 20. 3, 27 and 18 bear more than 50 percent damage.
Cultivar 4, 6, 25, 5, 23 bear the lowest damage. These same cultivars performed best for
thermostability.

(Bajji et al., 2002) reported the same result as mine.

Table 3: ANOVA table for Injury due to heat stress

Source DF SS MS F P
REP 2 93.6 46.8
GEN 29 28492.6 982.504 17.67 0.0284
Error 58 3224.8 55.6
Total 89 31811

Table 4: LSD All-Pairwise Comparisons Test of Injury occurs due to Heat Stress
Cultivars Mean Homogeneous Groups
19 62.022 A
15 55.795 AB
20 54.587 ABC
3 54.251 ABC
27 51.808 ABCD
18 51.295 ABCD
11 47.118 BCDE
13 46.274 BCDE
16 46.024 BCDE
8 44.088 BCDE
14 42.638 CDEF
10 41.019 DEFG
9 37.428 EFG
26 36.754 EFGH
12 31.325 FGHI
1 29.16 GHIJ
17 24.83 HIJK
21 23.49 IJK
22 23.293 IJKL
 2 20.117 IJKLM
28 18.787 JKLMN
24 13.133 KLMNO
30 11.284 LMNO
7 10.01 MNO
29 9.719 MNO
23 8.835 MNO
5 8.318 MNO
25 8.279 MNO
6 7.726 NO
4 4.745 O

Figure 2: Analysis of variance chart for Injury percentage

ANOVA chart for Injury percentage

70

60

50
Injury percentage

40

30

20

10

0
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30
Cultivars
 Summary
It's a staple food for a significant portion of the world's population, particularly in regions like
Europe, North America, and parts of Asia. Wheat has been cultivated for thousands of years and
plays a crucial role in human nutrition and agriculture. High temperatures during grain
development can influence wheat grain quality parameters such as protein content, gluten strength,
starch properties, and flour functionality. Breeding programs often focus on developing heat-
tolerant wheat varieties by incorporating genes associated with traits such as heat shock proteins.
The experiment was conducted in randomized complete Block design with 3 replications. The data
collected subjected to analysis of variance and all-pairwise comparison test. The results were
significant for both traits. Least significant difference (LSD) test showed variation among
cultivars. Cultivar 4 performed best and it’s mean was 95.255. The mean ranges from 95.255 to
62.572. Cultivar 6, 25, 5, 23, 29 also performed good. Their means were greater than 90. Cultivar
19 bear the most damage during heat stress. Cultivar 15, 20. 3, 27 and 18 bear more than 50 percent
damage. The screening of cultivars on bases of thermostability provide a suitable selection
criterion for further breeding programs.
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Ameen, T. E., & Ebrahim, E. M. (2017). Selection for heat tolerance in bread wheat (Triticum aestivum L.).

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