About Us | Help Videos | Contact Us | Subscriptions



This article in CS

  1. Vol. 26 No. 1, p. 43-46
    Received: Feb 14, 1985

Request Permissions


Effects of Low Temperatures and Genotypes on Pollen Development in Wheat1

  1. C. M. Qian,
  2. Aili Xu and
  3. George H. Liang2



To determine the genetic variability for pollen maturation time among wheat (Triticum aestivura L.) cultivars and to provide information on development of early-maturing wheats, the effects of low temperatures and genotypes on duration of pollen maturation were evaluated by using two day/night temperature regimes (15°/10°C and 11°/6°C) and 10 wheat cultivars (Newton, Trison, Triumph 64, Skala, Jari F66, Anhui 11, Yangmai 1, Ning 7712, Zhjing 908, and Liuhehongtouzi) representing modern and classical cultivars that differ in physiological maturity, response to vernalization, photoperiod, and other agronomic traits. The two day/night thermoperiods were those low temperatures that could occur in spring during pollen formation for wheats of different maturities. Duration of pollen maturity was determined as the period from the quartet stage to anthesis from those plants grown in growth chambers. At 15°/10°C, duration of pollen maturation for the 10 cultivars was partitioned into five groups; at 11 °/6°C four groups were noted. In general, Newton and Skala had the longest, and Liuhehongtouzi and Trison the shortest, pollen maturation time. For the 11°/6°C regime, duration of pollen maturation was prolonged for all cultivars, with Trison being the least and Yangmai 1 the most affected. Likewise, the percentage of spikelets setting seeds was reduced for all cultivars under the 11 °/6°C temperature regime. In order to develop early-maturing cultivars adapted to areas where low temperatures could occur during pollen-formation period, insensitivity to temperature changes and a high percentage of seed set should be present in source material. Trison, Triumph 64, Liuhehungtouzi, and Zhejing 908 possess those desirable attributes.

  Please view the pdf by using the Full Text (PDF) link under 'View' to the left.

Copyright © .