Grain Quality
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.
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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.
Grain from Finland is considered to be heavy, for example in the case of wheat, it can be 1-2 kg heavier than the wheat harvest of other countries. This advantage is partly due to natural conditions, but also to practices, such as drying at farms and careful pre-treatment, covering almost 100% of the grain threshed in Finland.
Grain quality variation and relationships with morpho-physiological traits in rice (Oryza sativa L.) genetic resources in Europe
Improvement of grain quality is the aim of all rice breeders, because it affects the commercial value of rice grains. The purpose of this research was to assess the variation in grain quality traits among rice (Oryza sativa L.) lines maintained in collections of five European rice-producing countries and to investigate possible relationships with morpho-physiological traits. A total of 318 lines were grown in the field. Milling, cooking, processing and nutritional qualities of grains, time to heading, time to maturity, plant height and panicle length were determined. There was considerable genetic variation among lines for all traits examined. Brown rice grain length (GL) ranged from 4.3 to 8.5 mm, grain width (GW) from 1.9 to 3.6 mm and grain length-to-width ratio (L/W) from 1.3 to 4.0. GL was negatively correlated with GW, indicating that selection for long grains would result in a negative response of GW. Grain pearl (GP) ranged between 1 and 100%, and was negatively correlated with GL and grain L/W. Total milling yield (TMY) and whole grain yield (WGY) ranged from 53.8 to 76% and from 7.8 to 69.8%, respectively. Differences in TMY and WGY among lines were associated with line maturity. Both milling yield parameters were higher for early maturing lines than for late maturing lines. Amylose content (AC) ranged from 12.8 to 27.6% while grain protein content (PC) ranged from 4.8 to 11.9%. PC was greater in tall and late maturing lines than in short and early maturing ones. Gelatinization temperature ranged from 50.1 to 77.5 °C with a mean value of 61.56 °C. The variation among lines found in this study offers opportunities to breed for grain quality in either direction in order to meet the specific requirements of each country. By the material examined, 25 lines met all the requirements of Indica type rice. These lines could be used as parents for introducing desired traits to current Indica cultivars grown in Europe. Additionally, the interrelations among grain quality traits found in this study may be useful to understand the relationship among grain quality components and to optimize the selection criteria.
Based on the classification of indica hybrid rice, indica con ventional rice, japonica hybrid rice, japonica conventional rice, the correlation analysis and multiple comparisons of grain quality characters were carried out using large samples. Results were as follows： (1) in milling quality, different rice types all had a significant positive correlation between brown rice rate, milled rice rate and head rice rate; (2) in appearance quality, the length/width ration of different rice types was significantly and negatively correlated to milled rice rate, head rice rate, chalkiness grain rate, chalkiness degree respectively; (3) in eating quality, the amylose con tent of indica rice was significantly and positively correlated to Alkali Spreading Value, negatively correlated to gel consistency, and there were no significant correlation between amylose content, Alkali Spreading Value, and gel consistency in japonica rice. In multiple comparison, all kinds of rice were divided into 3 groups (high, middle and low) according to the values of head rice rate, chalkiness and amylose content, which were significantly different respectively, and the rest corresponding rice quality properties of the 3 groups were compared.
Based on the classification of indica hybrid rice, indica con ventional rice, japonica hybrid rice, japonica conventional rice, the correlation analysis and multiple comparisons of grain quality characters were carried out using large samples. Results were as follows：
(1) in milling quality, different rice types all had a significant positive correlation between brown rice rate, milled rice rate and head rice rate;
(2) in appearance quality, the length/width ration of different rice types was significantly and negatively correlated to milled rice rate, head rice rate, chalkiness grain rate, chalkiness degree respectively;
(3) in eating quality, the amylose con tent of indica rice was significantly and positively correlated to Alkali Spreading Value, negatively correlated to gel consistency, and there were no significant correlation between amylose content, Alkali Spreading Value, and gel consistency in japonica rice. In multiple comparison, all kinds of rice were divided into 3 groups (high, middle and low) according to the values of head rice rate, chalkiness and amylose content, which were significantly different respectively, and the rest corresponding rice quality properties of the 3 groups were compared.
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