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Physiological changes of cereals under temperature stress
Kantová, Anežka ; Vítámvás, Pavel (advisor) ; Hnilička, František (referee)
Cereals are among the oldest crops that have been grown and used by humans as important component of their diet. It is an important source of livelihood for the human population and have a wide range of uses, mainly in the food industry. Cereals generally serve as a source of energy in the diet, due to the high starch content. The most commonly grown types of cereals are especially wheat, barley, rye, rice, corn, but there may be other species such as oats and millet. However, even cereals do not avoid the problems associated with the action of abiotic stress factors. Their effect on all plants is manifested by a decrease in vitality, but in crops - such as cereals - mainly by a decrease in yield. Due to the reduction in yield, breeding of resistant cereal genotypes is now in the primary interest of breeders. This work summarizes the basic principles of the action of heat/cold stress on plants and explains the reactions of various types of cereals to these abiotic stress factors. Key words: proteome, physiology, cereals, temperature stres, yield, abiotic stres
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