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.
Triticum aestivum L. · Bread wheat
Lyfenko Lina Semenivna, Bosakovska Nataliia IUriivna, Nakonechnyi Mykola IUriiovych, Narhan Tetiana Pavlivna, Fedchenko Volodymyr Pavlovych, Yeryniak Mykola Ivanovych, Lyfenko Savelii Pylypovych,
Triticum aestivum L. · Bread wheat
Babaiants Lazar Tihranovych, Rybalka Oleksandr Illich, Bredins`ka Nadiia Stepanivna, Rodenko Halyna Anatoliivna, Nakonechnyi Mykola IUriiovych, Narhan Tetiana Pavlivna, Fedchenko Volodymyr Pavlovych, Yeryniak Mykola Ivanovych, Lyfenko Savelii Pylypovych,
Triticum aestivum L. · Bread wheat
Dorofieieva Zinaida Dmytriivna, Bosakovska Nataliia IUriivna, Bredins`ka Nadiia Stepanivna, Rodenko Halyna Anatoliivna, Nakohnechnyi Mykola IUriiovych, Narhan Tetiana Pavlivna, Rybalka Oleksandr Illich, Fedchenko Volodymyr Pavlovych, Yeryniak Mykola Ivano
Triticum aestivum L. · Bread wheat
Parfentiev Mykhailo Hryhorovych, Reshetnikova Valentyna Semenivna, Alieksieienko IEvhenii Viktorovych, Lytvynenko Raisa Ivanivna, Holub IEvheniia Anatoliivna, Honcharuk Nina Oleksandrivna, Lytvynenko Mykola Antonovych,
Zea mays L. · Maize
Riabchenko Olha Pavlivna, Derkach Kateryna Viktorivna, Bebekh Alina Vasylivna, Ilchenko Larysa Anatoliivna, Olizko Oleksii Petrovych, Bondar Tetiana Mykolaivna, Haidash Oleksandr Leonidovych, Bodenko Natalia Anatoliivna, Cherchel Vladyslav IUriiovych, Dzi
Geranium wallichianum D. Don ex Sweet · Wallich's geranium
Molter B.V.
Lactuca sativa L. · Lettuce
Capsicum annuum L. · Bell pepper
Zea mays L. · Maize
Phaseolus vulgaris L. · Common bean
Lactuca sativa L. · Lettuce
Capsicum annuum L. · Bell pepper
Punica granatum L. · Pomegranate
Cucumis sativus L. · Cucumber
Triticum aestivum L. · Bread wheat
Festuca arundinacea Schreb. · Tall fescue
Solanum lycopersicum L. · Tomato
Capsicum annuum L. · Bell pepper
Medicago sativa L. · Alfalfa
Glycine max (L.) Merr. · Soybean
Solanum lycopersicum L. · Tomato
Lactuca sativa L. · Lettuce
Solanum lycopersicum L. · Tomato
Phaseolus vulgaris L. · Common bean