Premium
Development of the Hard Red Winter Wheat Kernel in Relation to Yield, Test Weight, Kernel Weight, Moisture Content and Milling and Baking Quality 1
Author(s) -
Scott Gene E.,
Heyne E. G.,
Finney K. F.
Publication year - 1957
Publication title -
agronomy journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 131
eISSN - 1435-0645
pISSN - 0002-1962
DOI - 10.2134/agronj1957.00021962004900090013x
Subject(s) - test weight , water content , yield (engineering) , kernel (algebra) , agronomy , moisture , mathematics , seedling , winter wheat , germination , grain yield , horticulture , chemistry , biology , materials science , engineering , geotechnical engineering , organic chemistry , combinatorics , metallurgy
Synopsis Maximum yield, test weight, and kernel weight of hard red winter wheat occurred when the moisture content of the grain was about 40%. Immature seed germinated rapidly but mature seed gave better seedling vigor and storage life. The maximum protein quality was reached at about the same time as maximum yield and test weight.