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Variety traits

Heat tolerance

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.

Sources10

Breakdown by crop

Heat tolerance of tomato 14 Heat tolerance — Cauliflower 13 Heat tolerance of maize 10 Heat tolerance in pepper 8 Heat Tolerance — Soft Wheat 7 Heat tolerance of lettuce 7 Heat Tolerance — Tall Fescue 5 Heat Tolerance — Broccoli 5 Heat tolerance of Calibrachoa 4 Heat tolerance of common bean 4 Heat tolerance of garden strawberry 4 Heat Tolerance in White Cabbage 4 Heat tolerance of cucumber 4 Heat tolerance of sunflower 3

Found in these crops

Tomato 52 Lettuce 42 Cauliflower 35 Bread wheat 35 Maize 34 Rose 24 Cucumber 23 Sunflower 23 Alstroemeria 21 Calibrachoa 21 Tall fescue 19 White cabbage 17

Varieties that feature this in their description

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.

Carricante

Active

Vitis vinifera L. · Common grape vine

FR
1 record

Albatros

Active

Freesia Eckl. ex Klatt · Freesia

NL
1 record

Albarossa

Application submitted

Lactuca sativa L. · Lettuce

IT
1 record

Brighella

Active

Lactuca sativa L. · Lettuce

DE
1 record

Bombay

Terminated

Celosia argentea L. var. cristata (L.) Kuntze · Cockscomb

NL
1 record

Sharpblue

Active

Vaccinium corymbosum L. · Highbush blueberry

2 records

Periskovoje

Active

Malus domestica (Suckow) Borkh. · Apple

1 record

Movir 74

Terminated

Brassica oleracea L. (Broccoli Group) · Broccoli

1 record

Karola

Terminated

Euphorbia milii Des Moul. · Crown of thorns

1 record

Fairfax

Active

Fragaria x ananassa Duchesne ex Rozier · Garden strawberry

2 records

KOREI

Active

Malus domestica (Suckow) Borkh. · Apple

1 record

Boaventura

Active

Castanea sativa Mill. · Sweet chestnut

1 record

Deena

Terminated

Cucumis melo L. · Melon

1 record

Bella

Active

Rubus idaeus L. · Red raspberry

4 records

Zdobutok

Terminated

Zea mays L. · Maize

UA
2 records

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