2022
DOI: 10.3390/agronomy12020314
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Response of Winter Wheat (Triticum aestivum L.) Yield to the Increasing Weather Fluctuations in a Continental Region of Four-Season Climate

Abstract: Wheat is grown in the largest area in the world as well as in Hungary. Globally, the yield is predicted to decrease due to climate change; however, technological development can potentially compensate for it. In this study, the contribution of climatic and technological trends to the change in winter wheat yield in four sub-regions of Hungary with considerable spatial and temporal variations in weather conditions was evaluated. Long-term trends in both the weather conditions and the technology development, wit… Show more

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Cited by 5 publications
(2 citation statements)
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“…Despite variable climate and negative effects of heat stress on wheat, Huzsvai et al. (2022) reported a continuous overall increase in winter wheat yield and projected it may continue until 2050. Aula et al.…”
Section: Discussionmentioning
confidence: 99%
“…Despite variable climate and negative effects of heat stress on wheat, Huzsvai et al. (2022) reported a continuous overall increase in winter wheat yield and projected it may continue until 2050. Aula et al.…”
Section: Discussionmentioning
confidence: 99%
“…Especially in arid and semi-arid regions, drought and water scarcity due to climate change will be one of the major limiting cropping factors in agriculture; therefore, adequate water supply and optimal management of the available water resources are crucial in food production and security. The climate in Hungary is classified into warm temperate dry (WTED) and cold temperate dry (CTED) climate zones (Hungarian Meteorological Service (HMS), 2019), where the annual precipitation is lower than the annual evapotranspiration (Huzsvai et al, 2020(Huzsvai et al, , 2022, resulting in the prevalence of drought, especially in July and August every 3 years. In recent decades, the intensity and frequency of droughts have increased from year to year in Hungary and also as at the experimental site of this study.…”
Section: Introductionmentioning
confidence: 99%