Evaluation of spring wheat heat resistance
There are presented the results of evaluation of heat resistance of different varieties of spring wheat. As a stability criterion is proposed to use a special coefficient that represents the ratio of the concentration of the amino acid proline in the leaves of tested varieties of spring wheat to that varieties -classifier with known (low) heat resistance, on the basis of which to make a judgement about the relative degree of resistance of plants to high temperature. A higher ratio corresponds to higher level of heat resistance of plants.