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Kernel Dimensions, Weight, Protein Content and Milling Yield of Grain from Portions of the Wheat Spike 1
Author(s) -
Ali Altaf,
Atkins I. M.,
Rooney L. W.,
Porter K. B.
Publication year - 1969
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1969.0011183x000900030023x
Subject(s) - test weight , spike (software development) , biology , grain yield , wheat grain , agronomy , yield (engineering) , poaceae , grain size , kernel (algebra) , horticulture , mathematics , materials science , metallurgy , combinatorics , computer science , software engineering
Spikes of ‘Sturdy’ ( Triticum aestivum L.) wheat, which had set seed in approximately 60% of the central florets, were broken into approximately three equal portions, after removal of the seed from the central florets. The grain from the four classes (top, center, and bottom thirds and the central florets) were compared with grain from untreated spikes of the same lot. Kernels from the central florets were significantly shorter, narrower, and weighed less per 1,000 kernels than grain from the other three classes. They differed significantly from grain from the top and central parts of the spike in test weight and from grain of the top and bottom parts in protein content but not from the check (entire spike). Grain from the top third of the spike had the lowest test weight and protein content. Grain from the bottom third of the spike had the highest protein content. Milling yield differences were small and non‐significant, except for the small seed from the central florets, which were significantly lower than the other portions.