Factors Influencing Heat Resistance in Oats1

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Abstract
Synopsis: Heat resistance in oats (exposure to 48° to 51½° temperatures for 45 minutes) was highest after exposure to bright sunlight, at the early booting stage, at 50 days of age, in slow‐growing winter varieties with small culms, in early maturing varieties and in winter hardy varieties. Warm temperatures prior to heat treatment increased heat resistance only in winter varieties. There was no correlation between heat resistance and genetic conditioned disease resistance or morphological characteristics but most heat resistant varieties were awned and dark‐colored kernels. Resistance to heat is an inherited character and susceptibility appears to be dominant.

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