Contribution of the hardening period to developing freezing resistance in durum wheat (Triticum durum Desf.)

P. Szücs, O. Veisz, L. Szunics, L. Láng, Z. Bedő

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

In the present study, changes in freezing resistance during the hardening of nine durum wheat (Triticum durum Desf.) cultivars were evaluated in a phytotron in Martonvasar. Hardening was carried out at a constant temperature of +2°C for 0, 10, 20, 30, 40, 50, 60, 70, 80, 90 or 100 days, after which the plants from all the treatments were frozen at -13.5°C. Considerable varietal differences in the hardening kinetics were recorded for the durum genotypes investigated. The freezing resistance of the genotypes was negligible after 0-20 days of hardening. The maximum degree of freezing resistance was reached after 30-50 days of hardening. A considerable decrease in freezing resistance was observed in plants kept at +2°C for 60 days or more. Judging by the results of these and earlier experiments, on average T. durum genotypes achieve a lower level of hardening, which generally has a shorter duration, than that observed in winter T. aestivum cultivars.

Original languageEnglish
Pages (from-to)281-287
Number of pages7
JournalCereal Research Communications
Volume27
Issue number3
Publication statusPublished - 1999

Fingerprint

Triticum turgidum subsp. durum
durum wheat
Freezing
Triticum
freezing
Genotype
genotype
cultivars
kinetics
Temperature
duration
winter
temperature

Keywords

  • Freezing resistance
  • Hardening period
  • Triticum durum

ASJC Scopus subject areas

  • Agronomy and Crop Science

Cite this

Contribution of the hardening period to developing freezing resistance in durum wheat (Triticum durum Desf.). / Szücs, P.; Veisz, O.; Szunics, L.; Láng, L.; Bedő, Z.

In: Cereal Research Communications, Vol. 27, No. 3, 1999, p. 281-287.

Research output: Contribution to journalArticle

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