Can we improve the chilling tolerance of maize photosynthesis through breeding?
Can we improve the chilling tolerance of maize photosynthesis through breeding?
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DOI：
10.1093/jxb/erac045
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发表时间：
2022-05-23
影响因子：
6.9
通讯作者：
中科院分区：
文献类型：
--
作者：
光合作用耐冷性由几种生理机制组成，这些生理机制由不同数量的遗传变异所支撑。提高玉米光合作用的耐冷性需要一种整体的、高通量的方法。在寒流和较低的基线温度对生命过程造成限制的温带地区，作物要想茁壮成长，耐冷性是必要的；对玉米等热带原产作物来说尤其如此。光合作用经常受到低温胁迫的不利影响，但光合作用的维持对于健康的生长和发育是必不可少的，最关键的是产量。本文综述了玉米光合作用提高耐冷性的生理基础，分析了玉米光合作用对低温胁迫的9个关键反应。本文综述了玉米光合耐冷性遗传变异的研究现状，总结了遗传作图和候选基因在理解玉米耐冷性基因组区域中的应用。最后，对玉米光合耐冷性育种的前景进行了展望。我们主张在研究和育种计划中采用整体和高通量的方法来筛选光合作用的耐冷性，以便为未来开发有弹性的作物。
Photosynthetic chilling tolerance is composed of several physiological mechanisms, underpinned by differing amounts of genetic variation. A holistic, high-throughput approach is needed to improve chilling tolerance of photosynthesis in maize. Chilling tolerance is necessary for crops to thrive in temperate regions where cold snaps and lower baseline temperatures place limits on life processes; this is particularly true for crops of tropical origin such as maize. Photosynthesis is often adversely affected by chilling stress, yet the maintenance of photosynthesis is essential for healthy growth and development, and most crucially for yield. In this review, we describe the physiological basis for enhancing chilling tolerance of photosynthesis in maize by examining nine key responses to chilling stress. We synthesize current knowledge of genetic variation for photosynthetic chilling tolerance in maize with respect to each of these traits and summarize the extent to which genetic mapping and candidate genes have been used to understand the genomic regions underpinning chilling tolerance. Finally, we provide perspectives on the future of breeding for photosynthetic chilling tolerance in maize. We advocate for holistic and high-throughput approaches to screen for chilling tolerance of photosynthesis in research and breeding programmes in order to develop resilient crops for the future.
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影响因子：
4.4
作者：
Avila LM;Obeidat W;Earl H;Niu X;Hargreaves W;Lukens L
通讯作者：
Lukens L
影响因子：
6.4
作者：
CAPELL, B;DORFFLING, K
通讯作者：
DORFFLING, K
影响因子：
5.6
作者：
Byun MY;Cui LH;Lee J;Park H;Lee A;Kim WT;Lee H
通讯作者：
Lee H
影响因子：
6.4
作者：
Aguilera, C;Stirling, CM;Long, SP
通讯作者：
Long, SP
影响因子：
5.2
作者：
Aroca, R;Irigoyen, JJ;Sánchez-Diaz, M
通讯作者：
Sánchez-Diaz, M