Evaluation of heat tolerance in fruit crop varieties

Abstract

Various reactions of fruit crop species and varieties to the increase in air temperature are noted. The adaptation of fruit plants to overheating is connected with the functioning of protective mechanisms, which are particular for each species: the detoxication of ammonia formed during protein decomposition or protection of proteins from destruction (in the plum). The capability of plants to survive high temperatures depends on the genotypic properties of a variety, period of manifestation of the temperature stress factor, and duration of its action in separate years. A universal physiological and biological heat tolerance criterion in fruit crop varieties is the degree of change in protein concentration in plant leaves affected by the stress factor.