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Temperature sensitivity of food legumes: a physiological insight

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Abstract

Of the various environmental stresses that a plant can experience, temperature has the widest and most far-reaching effects on legumes. Temperature extremes, both high (heat stress) and low (cold stress), are injurious to plants at all stages of development, resulting in severe loss of productivity. In response to unfavorable temperatures, plant biomolecules such as stress proteins, enzymatic and non-enzymatic antioxidants, organic osmolytes and phytohormones come into play, usually, as a part of the plant defense mechanisms. The accumulation of these molecules, which may be useful as metabolic indicators of stress tolerance, depend on the plant species exposed to the temperature stress, its intensity and duration. Some of these molecules such as osmolytes, non-enzymatic antioxidants and phytohormones may be supplied exogenously to improve temperature stress tolerance. Legumes show varying degrees of sensitivity to high and low-temperature stresses, which reduces their potential performance at various developmental stages. To address the ever-fluctuating temperature extremes that various legumes are being constantly exposed, efforts are being made to develop tolerant plant varieties via conventional breeding methods as well as more recent molecular breeding techniques. In this review, we describe the progress made towards the adverse effects of abnormal temperatures on various growth stages in legumes and propose appropriate strategies to resolve these effects.

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Fig. 1

Source: FAOSTAT; http://faostat3.fao.org

Fig. 2

Source: FAOSTAT; http://faostat3.fao.org

Fig. 3
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Abbreviations

ABA:

Abscisic acid

APO:

Ascorbate peroxidase

AsA:

Ascorbate

ASA:

Acetyl salicylic acid

BAC:

Bacterial artificial chromosome

BR:

Brassinosteroid

cADPR:

Cyclic ADP-ribose

CAT:

Catalase

CIAT:

International Center for Tropical Agriculture

cos :

Cold suppressed gene

CSP:

Cold-shock proteins

FAOSTAT:

Food and Agriculture Organization Statistics

GB:

Glycine betaine

GR:

Glutathione reductase

GroEL:

A molecular chaperone

GSH:

Glutathione

HSP:

Heat-shock proteins

ICARDA:

International Center for Agricultural Research in the Dry Areas

ICRISAT:

International Crops Research Institute for the Semi-Arid Tropics

IP3 :

Inositol triphosphate

NO:

Nitric oxide

OEC:

Oxygen evolving complex

O–J–I–P:

Transient fluorescence induction transient defined by the names of its intermediate steps

PAs:

Polyamines

POX:

Peroxidase

RCA:

Ribulose activase

ROS:

Reactive oxygen species

SA:

Salicylic acid

SNP:

Sodium nitroprusside

SOD:

Superoxide dismutase

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Acknowledgements

The authors thank DST (Department of Science and Technology), UGC (University Grants Commission), DBT (Department of Biotechnology), New Delhi, ICARDA, Morocco, ICRISAT, India, and World Vegetable Center, Hyderabad, India, for the financial support for working on food legumes.

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Authors and Affiliations

  1. Department of Botany, Panjab University, Chandigarh, India

    Kalpna Bhandari & Harsh Nayyar

  2. H.P. Agricultural University, Palampur, India

    Kamal Dev Sharma

  3. World Vegetable Center, South Asia, ICRISAT Campus, Greater Hyderabad, Hyderabad, India

    Bindumadhava Hanumantha Rao & Ramakrishnan M. Nair

  4. University of Western Australia, Perth, Australia

    Kadambot H. M. Siddique

  5. ICRISAT, Hyderabad, India

    Pooran Gaur

  6. ICARDA, Rabat, Morocco

    Shiv Kumar Agrawal

Authors
  1. Kalpna Bhandari
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  2. Kamal Dev Sharma
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  3. Bindumadhava Hanumantha Rao
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  4. Kadambot H. M. Siddique
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  5. Pooran Gaur
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  6. Shiv Kumar Agrawal
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  7. Ramakrishnan M. Nair
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  8. Harsh Nayyar
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Corresponding author

Correspondence to Harsh Nayyar.

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Communicated by A. K. Kononowicz.

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Bhandari, K., Sharma, K.D., Hanumantha Rao, B. et al. Temperature sensitivity of food legumes: a physiological insight. Acta Physiol Plant 39, 68 (2017). https://doi.org/10.1007/s11738-017-2361-5

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  • DOI: https://doi.org/10.1007/s11738-017-2361-5

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