
%0 Journal Article
%A Jenner, CF 
%T Starch Synthesis in the Kernel of Wheat Under High Temperature Conditions
%J Functional Plant Biology
%D 1994/12/01
%V 21
%N 6
%P 791-806
%K 
%R https://doi.org/10.1071/PP9940791
%U https://www.publish.csiro.au/paper/PP9940791 
%X As temperature rises above 18-22ºC, the observed decrease in the duration of deposition of dry matter in the kernel is not accompanied by a compensating increase in the rate of grain filling with the result that grain weight (and yield) is diminished at high temperature. Reduced starch content accounts for most of the reduction in grain dry matter at high temperature. Responses to temperature in the low temperature range, 20-30ºC (the LTR), could possibly be ascribed to the temperature response characteristics of the reaction catalysed by soluble starch synthase (SSS), the enzyme synthesising starch. However, the rate of cell enlargement and the rate of accumulation of nitrogen in the grain also do not increase much as temperature rises, so other explanations are conceivable for the temperature responses in the LTR. Variation amongst cultivars of wheat in tolerance of high temperature is evident in the LTR. At temperatures above 30ºC (in the high temperature range (HTR) between 30 and 40ºC), even for short periods, the rate of starch deposition is slower than that observed at lower temperatures, an effect which is carried over after transfer from high to lower temperatures. This response is attributable to a reduction in the activity, possibly due to thermal denaturation, of SSS. Several forms of SSS are found in cereal endosperm, and some forms may be more tolerant of high temperature than others. Loss of enzyme activity at high temperature is swift, but is partly restored some time after transfer from hot to cool conditions. There appear to be two distinct mechanisms of response to elevated temperature, both resulting in a reduced grain weight through reduced starch deposition, but one of them is important only in the range of temperature above 30ºC. 
