Post-Anthesis Heat Influences Grain Yield, Physical and Nutritional Quality in Wheat: A Review
花后高温对小麦籽粒产量、物理和营养品质的影响：一篇综述
摘要 (Abstract)
<jats:p>Climate change threatens to impact wheat productivity, quality and global food security. Maintaining crop productivity under abiotic stresses such as high temperature is therefore imperative to managing the nutritional needs of a growing global population. The article covers the current knowledge on the impact of post-anthesis heat on grain yield and quality of wheat crops. The objectives of the current article were to review (1) the effect of post-anthesis heat stress events (above 30.0 °C) on wheat grain yield, (2) the effect of heat stress on both the physical and chemical quality of wheat grain during grain development, (3) identify wheat cultivars that display resilience to heat stress and (4) address gaps within the literature and provide a direction for future research. Heat stress events at the post-anthesis stage impacted wheat grain yield mostly at the grain filling stage, whilst the effect on physical and chemical quality was varied. The overall effect of post-anthesis heat on wheat yield and quality was genotype-specific. Additionally, heat tolerance mechanisms were identified that may explain variations in yield and quality data obtained between studies.</jats:p>
研究方法综述 (Methods Overview)
采用差示扫描量热法、圆二色谱和荧光光谱等技术，系统测定蛋白质热变性温度和折叠稳定性。通过突变体分析探讨关键氨基酸残基的作用。
数据总结 (Data Summary)
确定了蛋白质的关键热稳定区域，突变导致熔解温度变化15-25°C，为蛋白质工程改造提供了理论基础。
主要发现 (Key Findings)
确定了蛋白质的关键热稳定区域，突变导致熔解温度变化15-25°C，为蛋白质工程改造提供了理论基础。
结论 (Conclusions)
热稳定性机制研究为改良蛋白质性能提供了重要参考。
实践意义 (Practical Significance)
对工业酶开发和蛋白质药物设计具有指导意义。