Enhancing wheat quality through color sorting: a novel approach for classifying kernels based on vitreousness

Enhancing wheat quality through color sorting: a novel approach for classifying kernels based on vitreousness

IntroductionWheat is a major food crop used in producing bread, noodles, and cookies. Kernel vitreousness, closely related to protein content, is key to determining wheat’s processing purpose. Traditionally, vitreousness is visually assessed, but studies on classifying vitreous and starchy kernels t...

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Main Authors: Jin-Kyung Cha, Hyeonjin Park, Youngho Kwon, So-Myeong Lee, Jeonghyun Kim, Woo-Jae Kim, Kwangho Park, Woosik Jang, Youngeun Lee, Byung Jun Jin, Kidong Han, Ki-Won Oh, Jong-Hee Lee
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-04-01
Series:Frontiers in Plant Science
Subjects:
wheat
color sorting
protein content
kernel vitreousness
quality
Online Access:https://www.frontiersin.org/articles/10.3389/fpls.2025.1534621/full
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https://www.frontiersin.org/articles/10.3389/fpls.2025.1534621/full

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