Abbreviation: Int. J. Plant Physiol. Biochem.
Start Year: 2009
Published Articles: 97
https://doi.org/10.5897/IJPPB2015.0240[Article Number: D7C1CE064193]
Wheat is the most popular and staple food for millions of people. It is severely affected by heat stress in many countries. Vegetative growth and reproductive phases in wheat differ in their sensitivity to temperature. Heat tolerant (GW-190) and Heat susceptible (J-2010-11) genotypes grown up to tillering and grain filling stages and Heat treatments (40°C and 45°C for 2h and 4h) were given using Heating House.... Read more.