Wheat grain quality inspection app:
Wheat grain quality inspection app for wheat grain producers, bulk grain storage, grain wholesaler import/export, wheat grain value adders: Full wheat grain quality control solution.
Wheat grain Supplier quality inspection & management
Grain quality is defined by several factors such as physical (moisture content, bulk density, kernel size, kernel hardness, vitreousness, kernel density and damaged kernels), safety (fungal infection, mycotoxins, insects and mites and their fragments, foreign material odour and dust) and compositional factors (milling yield, oil content, protein content, starch content and viability). This chapter discusses several computer vision technologies such as colour imaging, hyperspectral imaging, X-ray imaging and thermal imaging and reviews their applications in grain quality evaluation based on the above described grain quality factors.
Grain quality has become one of the foci in rice breeding worldwide since it is crucial for farmers, millers and consumers. Previous studies have revealed that rice gain quality is mainly determined with several major characteristics including milling, physical appearance, eating and cooking, sensory and nutritional value. In genetics, rice grain quality is a complex trait controlled by polygene/QTL. Better understanding the mechanism underlying the grain quality is fundamental for developing new breeding strategies.
Wheat grain Quality inspections during production
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Therefore, abundant studies had been conducted to discover the factors that control the quality traits, and led to dozens of QTL identified and several major genes cloned. This has enabled development of the functional markers to facilitate selection of the complex traits. But breeding for rice varieties with desired grain quality needs to pyramid multiple and beneficial loci or alleles, some of which are still untapped. In this chapter, we first summarize the literatures on rice grain quality traits and the relevant phenotyping approaches, and then review the progress in genetic dissection of these traits. This review also presented the breeding attempts using marker-assisted selection, genomics-assisted breeding approaches, as well as genome editing technologies, and finally provided innovative insights into the future of rice grain quality breeding by using the modern technology with integration of machine learning and genomic selection.
Grain quality is a nebulous term that means different things to different people. Grain quality largely depends on the grain type and its end use. It includes a range of properties that can be defined in terms of physical (moisture content, kernel size), sanitary (fungi and mycotoxin count), and intrinsic (fat content, protein content, hardness, starch content) quality characteristics. The quality properties of a grain are affected by its genetic traits, the growing period, timing of harvest, grain harvesting and handling equipment, drying system, storage management practices, and transportation procedures.
Wheat grain Quality control & management
Grain quality after harvest ‘sets the agenda’ for all the stages further down the ‘grain chain’ – the sequence of events that leads through milling and baking to the consumer of the end product. Each of the many food products has a unique set of quality specifications, so the miller must select grain whose attributes will produce flour of specific and consistent quality attributes. These many attributes are described in detail, together with the methods required to assess them. The main opportunity for grain quality analysis occurs just after harvest, so that the received grain can be segregated into separate storage areas, each containing grain of a specific quality.
Grain quality is a complex character primarily determined by processes at the crop level. This chapter reviews the effects of environment, genotype, and their interactions, on grain oil and protein concentration and composition. The focus is on sunflower as an oilseed model and bread wheat as a cereal model. Sunflower oil composition is analyzed in terms of concentration and composition of fatty acids, tocopherols and phytosterols while, in bread wheat, grain prolamin composition is considered. Process-based crop models accounting for grain yield in both species, and for concentration and composition of oil (sunflower) and protein (wheat) are described. A combination of modeling and experiments allowed analysis of the relationships between quality traits and yield. Finally, we use physiologically-based relationships of yield and oil attributes (sunflower) and yield and protein attributes (wheat) to design management and breeding strategies for grain quality improvement.
Wheat grain factory hygiene checklist
Grain quality is generally classified into four components: milling efficiency, grain shape and appearance, cooking and edibility characteristics, and nutritional quality. In most breeding programs, the major grain quality considerations are milling efficiency (head rice yield), shape and appearance (grain length before and after cooking, grain width and chalkiness), cooking and edibility characteristics (amylase content of the endosperm, gelatinization temperature and aroma), and nutritional quality (protein, oil, and micronutrient content) (Resurreccion et al., 1977). These quality characteristics are either subjective or objective and difficult to define as quality depends on consumer preferences and the intended end use of the product. Genetic grain quality determined by measurable physical and chemical characteristics includes gelatinization temperature, gel consistency, aroma, grain shape and size, bulk density, thermal conductivity, and equilibrium moisture content. Acquired traits include moisture content, color and chalkiness, purity, damage, cracked grains, immature grains, and milling-related characteristics (head rice recoveries, whiteness, and milling degree). In rice, the seed-to-seed cycle can be divided into different stages and high-temperature stress in each of these stages can result in changes in quality characteristics (Table 4).