Characterization for Heat Tolerance in Bread Wheat

Language: English

Published by LAP LAMBERT Academic Publishing Aug 2017, 2017

6202015608 / 9786202015608

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Softcover

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This item is printed on demand - Print on Demand Titel. Neuware -The carbonized grains of wheat recovered from the excavations at Mohan JoDaro (now in West Pakistan ) date back to over 5000 year old Indus Valley civilization .Wheat, a cereal grass of the Graminae (Poaceae) family and of the genus Triticum, is the world's largest food grain. In view of global warming and changing scenario of the environmental conditions, a heat tolerant variety is an urgent requirement. Heat stress adversely affecting wheat production in major growing area of the world and is particularly detrimental during reproductive development and grain filling stage. Wheat crop requires favorable winter for about 100-110 days for producing its potential yield. Wheat has as an optimum temperature regimen of 21.3±1.27 °C during the grain filling stage. In India, incidences of high temperatures at the time of grain-filling are more pronounced when sowing of wheat is delayed. It was found that a 2¿C increase above long-term averages shortened the growing season by a critical nine days, reduced total yield by up to 50 percent. This book comprised of introduction, review liturature, materials and methods of experiment, results and discussion and summary and conclusion.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 248 pp. Englisch.…

Seller Inventory # 9786202015608

Title
Characterization for Heat Tolerance in Bread Wheat
Author
Amarjeet Kumar
Publisher
LAP LAMBERT Academic Publishing Aug 2017
Publication year
2017
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
6202015608
ISBN 13
9786202015608
Item weight
387 grams
Dimensions
220x150x16 mm

buchversandmimpf2000

Emtmannsberg, BAYE, Germany

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