Vitreous grain in wheat and the relation of sedimentation and baking scores

摘要

Summary Samples of Cross 7, Aotea, and Arawa wheat from 19 regional trials were analysed to study varietal differences in the relation of sedimentation test scores to baking test scores, and the associations of these differences and scores with variations in vitreousness, total nitrogen content, and yield. There were significant differences between the varieties in all of these characteristics. Prediction of baking score from sedimentation score was satisfactory for Arawa, and for autumn-sown Cross 7, but not for Aotea. There were no consistent relationships between vitreousness or yield and the other characteristics. It is suggested, however, that varieties, or particular samples of a variety, with starchy grain have sedimentation scores which are high in relation to baking score and total nitrogen content. The sedimentation score had a higher correlation with baking score than the specific sedimentation value (the ratio of sedimentation score to nitrogen content).