Identification of varieties of food grains

Miskelly, D. M. and Wrigley, C. W. (2016). Identification of varieties of food grains. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 29-41) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00175-3

Author Miskelly, D. M.
Wrigley, C. W.
Title of chapter Identification of varieties of food grains
Title of book Encyclopedia of food grains
Place of Publication Oxford, United Kingdom
Publisher Elsevier
Publication Year 2016
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
DOI 10.1016/B978-0-12-394437-5.00175-3
Open Access Status Not Open Access
ISBN 9780128035372
Editor Colin W. Wrigley
Harold Corke
Koushik Seetharaman
Jonathan Faubion
Volume number 4
Start page 29
End page 41
Total pages 13
Collection year 2017
Language eng
Abstract/Summary Grain of most species are propagated (and even processed) as distinct varieties, each with specific traits, relating to disease tolerance, agronomic characteristics, and processing quality. Throughout the grain chain, the need arises to check on varietal identity. A basic method for this purpose is on-the-spot visual observation of distinguishing characters, but this approach is subjective, requiring significant experience. Laboratory methods are more definitive, but they may require time and centralized facilities. The most popular methods involve the analysis of protein composition or of DNA sequences. Some of these methods are starting to be available for application at the site of grain receipt.
Keyword Cultivar
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

Version Filter Type
Citation counts: Google Scholar Search Google Scholar
Created: Sat, 15 Nov 2014, 20:27:47 EST by Colin Walter Wrigley on behalf of Qld Alliance for Agriculture and Food Innovation