scholarly journals Association Mapping of Kernel Size and Milling Quality in Wheat (Triticum aestivumL.) Cultivars

Genetics ◽  
2005 ◽  
Vol 172 (2) ◽  
pp. 1165-1177 ◽  
Author(s):  
Flavio Breseghello ◽  
Mark E. Sorrells
Keyword(s):  
Association Mapping ◽  
Kernel Size ◽  
Milling Quality

Comparison of Peanut Dryer Control Strategies1

1996 ◽  
Vol 23 (2) ◽  
pp. 86-90 ◽  
Author(s):  
C. L. Butts
Keyword(s):  
Control Algorithm ◽  
Energy Savings ◽  
Control Strategies ◽  
Size Distributions ◽  
Curing Time ◽  
Kernel Size ◽  
Milling Quality ◽  
Set Point ◽  
Net Revenue ◽  
Hourly Basis

Abstract Peanuts were mechanically cured from field moisture contents ranging from 11.5 to 32.8% wet basis to levels acceptable for marketing (< 10.5%) using two dryer control strategies. The first control algorithm consisted of a constant thermostat setting of 39 C, while the second required manual thermostat control on an hourly basis such that the minimum plenum relative humidity was between 40 and 60% and the maximum plenum temperature was less than 39 C. The average drying rate using the variable thermostat set point (0.3%/hr) was half that obtained with the constant set point (0.6%/hr). Average curing time for the variable thermostat setting was 56% longer than for the peanuts cured using the constant thermostat. Fuel consumption was reduced by approximately 30% using the variable set point. Kernel size distributions and milling quality indicated by bald kernels were significantly better (P ≤ 0.1) for peanuts cured using the variable thermostat control. Increasing available dryer capacity by 40% would allow the buying point manager to handle the same amount of peanuts during the same harvest interval. Economic analysis showed that the annual capital cost for additional drying equipment could not be offset by energy savings alone. Based on increased shelled product value and energy savings, shellers could realize an increase in net revenue of approximately $14/1000 kg of farmers stock peanuts by using a variable thermostat set point.

scholarly journals Effects of cultivar, seed rate, N rate and plant growth regulator on key processing quality parameters of winter and spring-sown oats

2021 ◽  
pp. 1-15
Author(s):  
C. P. McCabe ◽  
J. I. Burke
Keyword(s):  
Plant Growth ◽  
Growth Regulator ◽  
Plant Growth Regulator ◽  
Specific Weight ◽  
Quality Parameters ◽  
Kernel Size ◽  
Milling Quality ◽  
Oat Cultivars ◽  
N Rates ◽  
Kernel Content

Abstract The effects of three seeding rates (250, 350 and 450 seeds/m2), six applied N rates (40, 70, 100, 130, 160 and 190 kg N/ha) and the application of plant growth regulator on the grain quality of two spring oat cultivars (Husky and Keely) were evaluated at four spring-sown sites over a 3-year period (2016–2018). The same cultivars, seeding rates and five applied N rates (80, 110, 140, 170 and 200 kg N/ha) were evaluated at three winter-sown sites, in 2017–2019. Keely had a significantly higher kernel content (KC) in spring (0.7%) and winter-sown (0.6%) oats. Specific weight (SW) decreased as N rate increased in spring-sown crops (1 kg/hl) with no effect observed in winter-sown oats. Hullability (HB) increased (0.92%) in spring-sown crops as N rate increased with a reduction (0.9%) observed when winter-sown. Increases in grain protein percentage (GPP) were observed in spring (1.8%) and winter (1.2%) sowings in response to N rate. The application of plant growth regulator reduced SW (0.4 kg/hl), GPP (0.3%), KC (0.6%) with no effect on HB. Kernel size was highly responsive too applied N rate, with reductions in grains >2.5 mm and increases in grains of smaller size observed as N rate increased. HB had a marked relationship to kernel size with GP inconsistently linked to SW. The results of this study suggest that cultivar, N rate and PGR application are of importance to milling quality and that changes in grain size in response to agronomic practices contribute to changes in specific weight and hullability.

scholarly journals Inter-Relationships between Test Weight, Thousand Kernel Weight, Kernel Size Distribution and Their Effects on Durum Wheat Milling, Semolina Composition and Pasta Processing Quality

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1308
Author(s):  
Kun Wang ◽  
Bin Xiao Fu
Keyword(s):  
Durum Wheat ◽  
Size Distribution ◽  
Kernel Weight ◽  
Test Weight ◽  
Kernel Size ◽  
Canadian Prairies ◽  
Thousand Kernel Weight ◽  
Milling Quality ◽  
Rapid Prediction ◽  
The Difference

Although most of the durum wheat produced in the Canadian prairies in 2017 and 2018 met the test weight (TW) requirements for the top grades of Canada Western Amber Durum (CWAD), some samples of top grades were inferior in milling quality. To understand the abnormality, this study was conducted to investigate TW, thousand kernel weight (TKW) and kernel size distribution (KSD) in relation to durum milling potential, semolina composition and pasta quality. With reduction of kernel size, semolina and total milling yields decreased progressively, and kernels passing through no.6 slotted sieve had detrimental impact on milling. The overall relationship between TW and milling yields appeared to be genotype dependent. At similar TW, variety showed lower milling yields had greater proportion of smaller kernels. By account for the difference in KSD, greater relationships (R2 > 0.91, p < 0.001) were found for TKW and proportion of kernels passing No.6 slotted sieve with milling yields than TW (R2 = 0.75, p < 0.001). This infers potential use of small kernels (passing No.6 slotted sieve) as a new objective grading factor for rapid prediction of milling quality of CWAD. Although small kernels exhibited much higher yellow pigment than the larger ones, pasta made from small kernels was duller, redder and less yellow, likely due to the higher semolina ash and protein contents, which adversely affected pasta color.

scholarly journals Analysis of the genetic architecture of maize kernel size traits by combined linkage and association mapping

2019 ◽  
Vol 18 (1) ◽  
pp. 207-221 ◽  
Author(s):  
Min Liu ◽  
Xiaolong Tan ◽  
Yan Yang ◽  
Peng Liu ◽  
Xiaoxiang Zhang ◽  
...  
Keyword(s):  
Association Mapping ◽  
Genetic Architecture ◽  
Kernel Size ◽  
Maize Kernel

scholarly journals Effect of Kernel Size and Its Potential Interaction with Genotype on Key Quality Traits of Durum Wheat

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2992
Author(s):  
Kun Wang ◽  
Dale Taylor ◽  
Yuming Chen ◽  
Jerry Suchy ◽  
Bin Xiao Fu
Keyword(s):  
Durum Wheat ◽  
Size Fraction ◽  
Quality Parameters ◽  
Potential Interaction ◽  
Strong Impact ◽  
Wheat Quality ◽  
Kernel Size ◽  
Milling Quality ◽  
Milling Performance ◽  
Related Quality

This study was conducted to evaluate the influence of kernel size and its potential interaction with genotype on durum wheat quality with emphases on kernel physical characteristics, milling performance, and color-related quality parameters. Wheat samples of seven genotypes, selected from the 2018 Canadian durum variety registration trial, were segregated into large (LK), medium (MK), and small-sized kernels (SK). In general, the kernel size greatly affected the durum wheat milling performance. Within a given size fraction, a strong impact of genotype was shown on the test weight of SK and the milling yields of MK and LK. Particularly, the MK fraction, segregated from the genotypes with superior milling quality, had a higher semolina yield than LK from the genotypes of inferior milling quality, inferring the importance of intrinsic physicochemical properties of durum kernels in affecting milling quality. SK exhibited inferior milling quality regardless of the genotypes selected. A strong impact of genotype was shown for the total yellow pigment (TYP) content and yellowness of semolina, while the kernel size had a significant impact on the brightness and redness of the semolina and pasta. Despite SK possessing much higher TYP, the semolina and pasta prepared from SK were lower in brightness and yellowness but with elevated redness.

scholarly journals Combined linkage and association mapping reveal candidate loci for kernel size and weight in maize

2019 ◽  
Vol 69 (3) ◽  
pp. 420-428 ◽  
Author(s):  
Derong Hao ◽  
Lin Xue ◽  
Zhenliang Zhang ◽  
Yujing Cheng ◽  
Guoqing Chen ◽  
...  
Keyword(s):  
Association Mapping ◽  
Kernel Size ◽  
Candidate Loci

The Effect of Water Stress on Wheat Kernel Size, Color and Protein Composition

2007 ◽  
Vol 22 (2) ◽  
pp. 157-171 ◽  
Author(s):  
Iwona Konopka ◽  
Małgorzata Tańska ◽  
Agnieszka Pszczółkowska ◽  
Gabriel Fordoński ◽  
Witold Kozirok ◽  
...  
Keyword(s):  
Water Stress ◽  
Protein Composition ◽  
Kernel Size ◽  
Effect Of Water ◽  
Wheat Kernel
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