Improving Yield, Quality and Baking Traits of Terminal Heat Stressed Bread Wheat ( Triticum aestivum L.) Through Exogenous Selenium

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ABSTRACT Coincidence of heat with reproductive stages of wheat deteriorates baking attributes and decreases crop yield. The current study focuses on (i) the evaluation of relative heat sensitivity of terminal stages of wheat (ii) investigating heat‐triggered deteriorations in grain yield and wheat‐based industrial traits (iii) quantifying an optimised dose of selenium as a potent heat alleviator (iv) exploring the strength and nature of correlations of baking traits with grain yield. The experiment was repeated over a two‐year period under a randomised complete block design having a split treatment structure. Treatments comprised heat stress in the main plot viz. control; heat from spike to grain filling and heat from flowering to grain filling. Foliar selenium (Se) viz. 0, 25, 50, 75 and 100 mg Se L −1 were maintained in sub plots. ‘Heat from spike to grain filling’ proved more damaging for grain yield, starch, gluten and viscoelastic attributes compared to ‘heat from flowering to grain filling’. More pronounced improvements in these traits were quantified with the 100 mg L −1 foliar selenium. Although the application of 75 mg L −1 Se and 100 mg L −1 Se proved equally effective for gluten, peak viscosity, trough viscosity, setback viscosity and final viscosity. ‘Heat from spike to grain filling’ proved more heat susceptible compared ‘heat from flowering to grain filling’ stage. Selenium at 100 mg L −1 produced more remarkable improvements in recorded traits across three heat‐imposed environments. All recorded parameters, except damaged starch content, had strong positive correlations with each other.

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