Heat stress negatively affects wheat production in many regions of the world. At present, sensitivity to heat stress remains one of the least understood aspects of wheat genetics and breeding, and measures for preventing heat stress are understudied. In this study, we used three cultivars of winter wheat (GY2018, SL02-1 and SY20) to evaluate the effect of heat stress at different days after anthesis (DAA) on yield and quality. Heat stability of the cultivars were analyzed and evaluated for the effects of two kinds of regulators on wheat under heat stress conditions. Heat treatment at 7 DAA led to the most substantial reduction in yield while GY2018 had the best heat stability with respect to yield, and demonstrated the most positive effects on several quality traits including protein content, sedimentation volume and glutenin and gliadin contents. Heat treatment at 14 DAA had the least reduction in yield, while SY20 had the best heat stability with respect to yield and heat treatment had minimal effects on quality. Heat treatment at 21 DAA had only a limited effect on yield, while SL02-1 had the best heat stability with respect to yield, but it showed the most negative effects on quality. Stable time at 14 DAA and protein content at 21 DAA can be used as indicators for detecting the stability of quality under heat stress. Among the three studied cultivars, SY20 was the most sensitive to heat stress with the stable time decreasing from 26.4 to 9.1 min, a higher sedimentation volume at 7 DAA, and a lower γ-gliadin content which increased 2.4-fold under high-temperature treatment. The addition of various regulators had different effects: potassium dihydrogen phosphate (KDP) was more protective of yield with heat stress at 7 DAA, while Duntianbao (DTB) had better effects on quality with heat stress at 21 DAA.

热应激对世界许多地区的小麦生产产生负面影响。目前，对热胁迫的敏感性仍然是小麦遗传学和育种中鲜为人知的方面之一，并且对防止热胁迫的措施还没有进行研究。在这项研究中，我们使用了三个冬小麦品种（GY2018，SL02-1和SY20）来评估花后不同天数（DAA）的热胁迫对产量和品质的影响。分析并评估了两种调节剂在热胁迫条件下对小麦的热稳定性。在7 DAA上进行的热处理导致产量的最大幅度下降，而GY2018的产量具有最佳的热稳定性，并且对包括蛋白质含量，沉降量以及谷蛋白和麦醇溶蛋白含量在内的多个质量性状表现出最积极的影响。在14 DAA上进行的热处理收率降低最少，而SY20在收率方面具有最佳的热稳定性，而热处理对质量的影响最小。21 DAA的热处理对收率的影响有限，而SL02-1的收率具有最佳的热稳定性，但对质量的负面影响最大。14 DAA的稳定时间和21 DAA的蛋白质含量可以用作检测热应激条件下质量稳定性的指标。在所研究的三个品种中，SY20对热胁迫最敏感，稳定时间从26.4降低至9.1 min，在7 DAA时沉降量更大，而在高温处理下γ-麦醇溶蛋白含量降低了2.4倍。 。添加各种调节器会产生不同的影响：