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
Ihnatovskyi Oleksandr Oleksandrovych, Khodakova Tetiana Mykolaivna, Reshetnikova Valentyna Semenivna, Honcharuk Nina Oleksandrivna, Lytvynenko Raisa Ivanivna, Holub IEvheniia Anatoliivna, Lytvynenko Mykola Antonovych,
Solanum lycopersicum L. · Tomato
Doug Heath
Prunus dulcis (Mill.) D. A. Webb · Almond
Yadrov Oleksandr Oleksiiovych, Chernobai Iryna Heorhiivna,
Cucumis sativus L. · Cucumber
Paul Degreef
Brassica rapa L. subsp. pekinensis (Lour.) Hanelt · Napa cabbage
Hari Besels
Allium fistulosum L. · Welsh onion
Vilmorin-Mikado
Zea mays L. · Maize
Dr. D. Klein / Prof. Dr. A. E. Melchinger
Brassica rapa L. var. rapa (L.) Thell. · Turnip
TOKITA Sementi Italia srl
Phaseolus vulgaris L. · Common bean
Syngenta Crop Protection AG
Sorghum bicolor (L.) Moench subsp. bicolor · Sorghum
Trotsenko Anatolii Hryhorovych
Capsicum annuum L. · Bell pepper
Indus & Burpee Private Ltd
Solanum tuberosum L. · Potato
SAKA| SaKa Pflanzenzucht GmbH & Co. KG
Festuca rubra L. · Red fescue
SEED RESEARCH OF OREGON
Solanum lycopersicum L. · Tomato
Aleksieiev IUrii Borysovych
Prunus persica (L.) Batsch · Peach
Smykov Volodymyr Karpovych, Oriekhova Valentyna Petrivna, Perfil`ieva Zoia Mykolaivna, Smykov Anatolii Volodymyrovych,
Prunus mahaleb L. · Saint Lucie cherry
INCONNU (FR)
Brassica oleracea L. (Cauliflower Group) · Cauliflower
Rijk Zwaan Zaadteelt en Zaadhandel B.V.
Brassica oleracea L. (Savoy Cabbage Group) · Savoy cabbage
Domaine Public (FR)
Cucumis sativus L. · Cucumber
FGUP ,,Volgogradsortsemovošč"
Fragaria x ananassa Duchesne ex Rozier · Garden strawberry
Seliukh IUrii Omel`ianovych, Diakov Anatolii Andriiovych,
Hydrangea macrophylla (Thunb.) Ser. · Bigleaf hydrangea
Information regarding the breeder received in the contribution to CPVO :Monrovia Nursery
Capsicum annuum L. · Bell pepper
Hari Besels
Solanum lycopersicum L. · Tomato
J. Hoogstarten
Beta vulgaris Garden Beet Group · Garden beet
Mario Martinelli