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Kernel Dimensions, Weight, Protein Content and Milling Yield of Grain from Portions of the Wheat Spike¹

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.

Key Words: Central floret • Kernel length • Kernel width

² Respectively, graduate student from Pakistan; Professor, TAES and formerly Research Agronomist, ARS, U.S. Department of Agriculture; Assistant Professor, Soil and Crop Sciences Department, TAES, College Station, Texas 77843; and Agronomist in Charge, TAES, U.S. Great Plains Research Center, Bushland, Texas. This research was carried out by the senior author as partial fulfillment of the requirements for the Ph.D, degree at Texas A&M University.

Received for publication September 30, 1968.