Variety traits
Heat tolerance is a plant's genetic ability to maintain metabolic activity and productivity under high temperature conditions. It manifests as resistance to protein denaturation, turgor loss, and generative organ mortality.
Mentioned in descriptions 1 598 varieties reference book.
Heat tolerance is a genetically determined ability of plants to withstand high air and soil temperatures without significant damage to development and yield. When critical values, typically ranging from 35–40 °C, are exceeded, processes of protein denaturation and cell membrane degradation begin in plant tissues. Externally, this manifests as wilting, the appearance of heat scorch, flower/fruit abscission, and pollen mortality, leading to significant yield losses and sterility.
This trait is not static and changes during plant ontogeny: the seedling and flowering stages are considered the most vulnerable to overheating. Variety resistance is ensured by two key strategies: an overheating avoidance mechanism based on intensive transpiration via a well-developed root system, and physiological endurance. The latter includes the ability of cells to retain bound water, increased cytoplasm viscosity, and the active synthesis of specialized heat-shock proteins/enzymes.
Evaluation of variety heat tolerance is carried out using laboratory climate chambers or field express-methods, measuring the degree of tissue browning, chlorophyll fluorescence, or proline concentration in cells as a stress marker. Varieties with high heat tolerance are capable of consistent fruiting at temperatures of 35–40 °C and above, whereas low tolerance leads to functional inhibition as early as 30–35 °C. A temperature of 50 °C is considered the critical threshold for most agricultural crops, leading to cell death.
Selection based on the description text, not official resistance ratings: such data is not available in registers. Mention indicates that the trait is discussed in the variety's sources; see the variety's profile for details on what is specifically stated.
Rubus L. subg. Rubus · Blackberry
THOMPSON ELLEN / CLARK JOHN REUBEN / AGUAS-ALVARADO MARIO
Rosa L. · Rose
Wilhelm Kordes,Tim-Hermann Kordes,Margarita Kordes
Zea mays L. · Maize
Pioneer Overseas Corporation, Pioneer Hi-Bred International Inc.
Zea mays L. · Maize
PIONEER OVERSEAS CORPORATION
Ipomoea batatas (L.) Lam. · Sweet potato
Yencho George Craig|Raleigh, NC, US / Pecota Kenneth|Raleigh, NC, US / Hancock Charles Newell|Bear Creek, NC, US
Poa pratensis L. · Kentucky bluegrass
PURE SEED TESTING
Lactuca sativa L. · Lettuce
Syngenta UK Ltd
Dianthus L. · Carnation
Carolyn Grace Bourne
hybrids between Prunus cerasus and Prunus maackii
Gennady Eremin
Zea mays L. · Maize
PIONEER OVERSEAS CORPORATION
Delosperma cooperi (Hook. f.) L. Bolus · Trailing ice plant
NISHIKAWA KOICHIRO
Brachyscome Cass. · Swan River Daisy
Gavriel Danziger
Zea mays L. · Maize
KOSTYuChENKO VIKTOR IVANOVICh / BORISOV VIKTOR NIKOLAEVICh
Solanum tuberosum L. · Potato
WOLF&WOLF
Solanum tuberosum L. · Potato
Mr G Kuik, Mr G Kuik
Alstroemeria L. · Alstroemeria
van Zanten Plants b.v
Brassica oleracea L. (Cauliflower Group) · Cauliflower
LEVIEIL REMI
Poa pratensis L. · Kentucky bluegrass
H.J.M. Barenbrug
Solanum tuberosum L. · Potato
Saka Pflanzenzucht, D
Fragaria x ananassa Duchesne ex Rozier · Garden strawberry
UNIVERSITY OF CALIFORNIA WOLFSKILL EXPERIMENTAL ORCHARD
Alstroemeria L. · Alstroemeria
van Zanten Plants b.v
Brassica rapa L. subsp. pekinensis (Lour.) Hanelt · Napa cabbage
Bejo Zaden, NL
Lactuca sativa L. · Lettuce
Rijk Zwaan Zaadteelt en Zaadhandel B.V.
Zea mays L. · Maize
Tom Kevern