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.
Brassica oleracea L. (White Cabbage Group) · White cabbage
Domaine Public (FR)
Beta vulgaris Sugar Beet Group · Sugar beet
Van der Have Sugar Beet Seed B.V. (NL)
Solanum lycopersicum L. · Tomato
HAZERA SEEDS BV
Triticum aestivum L. · Bread wheat
Parfentiev Mykhailo Hryhorovych, Reshetnikova Valentyna Semenivna, Alieksieienko IEvhenii Viktorovych, Maksymov Mykola Havrylovych, Lytvynenko Raisa Ivanivna, Holub IEvheniia Anatoliivna, Honcharuk Nina Oleksandrivna, Lytvynenko Mykola Antonovych,
Solanum lycopersicum L. · Tomato
Bejo Zaden B.V.
Brachyscome Cass. · Swan River Daisy
Kientzler K.G.
Cucumis sativus L. · Cucumber
Yuksel Tohumculuk LTD
Xerochrysum bracteatum (Vent.) Tzvelev · Strawflower
FLORETA PTY LTD.
Lonicera caerulea L. · Blue-berried honeysuckle
SAVINKOVA NADEZhDA VIKTOROVNA / GAGARKIN ANDREJ VASIL'EVICh
Capsicum annuum L. · Bell pepper
BREZEANU CREOLABREZEANU PETRE MARIANAMBARUS SILVICA
Festuca trachyphylla (Hack.) Hack. · Hard fescue
D.J. van der Have B.V.
Solanum lycopersicum L. · Tomato
SAKATA SEED AMERICA INC US
Solanum lycopersicum L. · Tomato
Y³ksel Tohum Tarim San. ve Tic A.S.
Cucumis sativus L. · Cucumber
Seminis Vegetable Seeds
Prunus persica (L.) Batsch · Peach
ORESTE INSERO
Lactuca sativa L. · Lettuce
Gautier Semences SAS (FR)
Solanum lycopersicum L. · Tomato
INCONNU (FR)
Solanum lycopersicum L. · Tomato
Domaine Public (FR)
Zea mays L. subsp. mays (Maize Group) · Maize
Pioneer Hi-bred International Inc. (USA)
Zea mays L. subsp. mays (Maize Group) · Maize
Pioneer Hi-bred International Inc. (USA)
Triticum aestivum L. · Bread wheat
Babaiants Olha Vadymivna, Rybalka Oleksandr Illich, Reshetnikova Valentyna Semenivna, Aliekseienko IEvhenii Viktorovych, Maksymov Mykola Havrylovych, Lytvynenko Raisa Ivanivna, Rubakha Serhii Andriiovych, Holub IEvheniia Anatoliivna, Honcharuk Nina Oleksa
Solanum lycopersicum L. · Tomato
Hem Zaden B.V.
Beta vulgaris Sugar Beet Group · Sugar beet
Hilleshog AB (SE)
Solanum lycopersicum L. · Tomato
Hem Zaden B.V.