Effects of light, temperature, and rate of desiccation on translucency in wheat grain

Abstract

Wheat grain was harvested at maximum dry weight and dried under various conditions in the laboratory. Results showed that opaque grain was produced by fast drying; translucency developed with slow drying. The effect of various temperatures when drying rate was constant was also measured. It was found that translucency developed more at high temperatures than at low temperatures. There was little "mottling" despite the wide range between treatments from entirely opaque to fully translucent grain. Drying techniques were found whereby grain samples different in texture but identical in other respects can be prepared.

In other experiments wheat plants were grown in controlled light and temperature conditions during the grain-filling period. Results showed that at this stage low temperature and low light intensity favoured the development of translucency.