A method for quantification of heat resistance of quality in different wheat cultivars

Heat stress seriously affects wheat production in many regions of the world. At present, due to the lack of effective methods to quantify heat stress and heat tolerance of different wheat varieties, heat tolerance research is still the weakest field in wheat genetics and breeding. A new index heat resistance index of quality (HRI Q ) as an indicator of both quality potential and quality stability was calculated for heat resistance quantification. HRI Q of Zeleny was highly significantly positively correlated with Zeleny under normal treatment (R 2 = 0.8605, P < 0.01), and negatively correlated with the change rate of Zeleny under heat stress (R 2 = 0.7707, P < 0.01). HRI Q of protein content was highly significantly positively correlated with protein content under normal treatment (R 2 = 0.7169, P < 0.01), and negatively correlated with the change rate of protein content under heat stress (R 2 = 0.7432, P < 0.01). In this study, 14 varieties with better quality and heat stability, such as Xiaoyan 60 and Kenong 1006 were identified, which can be applied to improve the heat stability of Wheat quality.