Sensitivity of reproductive stage to high temperature was investigated in twenty wheat genotypes (three tall traditional-C ones, seven elite-PBW ones, nine advanced-BWL ones and one landrace-Himachal Local 1) using various biochemical indices under high-temperature stress. Effect of high temperature on activities of antioxidant enzymes and contents of phenolic compounds in relation to transformation of free sugars to starch in developing grains of wheat genotypes was studied by raising the crop under timely sown (November) and late planting (December) conditions. During metabolomic profiling, it was confirmed that sugars, amino acids and proteins accumulated in different wheat genotypes under high temperature with decrease in starch content. Disruption of starch biosynthesis resulted in their favored utilization in nitrogen metabolism leading to higher amino acid and protein accumulation as depicted by the negative correlation between starch and proteins (p ≤ 0.05) under heat stress. Phenolic compounds, viz. total polyphenols, phenolic acids, flavonols, anthocyanins and proanthocyanidins, were increased under stress conditions. Increase in polyphenolic content could be associated with the activation of phenylalanine ammonia lyase enzyme involved in shikimic acid pathway in wheat grains. A significant correlation (p ≤ 0.01) of total polyphenols and proanthocyanidins was observed with the activity of catalase (r = 0.59) and polyphenol oxidase (r = 0.27), respectively. Advanced lines, namely BWL 1664, 3504 and 6250, performed better with less decrease in yield under heat stress which was attributed to low reduction in starch content.

采用各种生化指标，研究了20个小麦基因型（3个高传统-C基因型、7个精英-PBW基因型、9个高级-BWL基因型和1个地方品种-Himachal Local 1）生殖阶段对高温的敏感性。通过适时播种（11 月）和晚播（12 月）条件下的作物饲养，研究了高温对小麦基因型发育过程中抗氧化酶活性和与游离糖转化为淀粉相关的酚类化合物含量的影响。在代谢组学分析中，证实了在高温下不同基因型小麦中的糖、氨基酸和蛋白质随着淀粉含量的降低而积累。p  ≤ 0.05) 在热应力下。酚类化合物，即。总多酚、酚酸、黄酮醇、花青素和原花青素在胁迫条件下增加。多酚含量的增加可能与小麦籽粒中参与莽草酸途径的苯丙氨酸解氨酶的活化有关。 观察到总多酚和原花青素的显着相关性（p≤0.01 ）分别与过氧化氢酶（ r  = 0.59）和多酚氧化酶（r  = 0.27）的活性。先进的品系，即 BWL 1664、3504 和 6250，在热应激下表现更好，产量下降较少，这归因于淀粉含量的低下降。