An Evaluation of the Variation in the Morphometric Parameters of Grain of Six Triticum Species with the Use of Digital Image Analysis

Klaudia Goriewa-Duba,Marian Wiwart,Adrian Duba,Urszula Wachowska

doi:10.3390/agronomy8120296

Klaudia Goriewa-Duba, Marian Wiwart + Show 2 more

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https://doi.org/10.3390/agronomy8120296

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Abstract

Kernel images of six wheat species were subjected to shape and color analyses to determine variations in the morphometric parameters of grain. The values of kernel shape descriptors (area, perimeter, Feret diameter, minimal Feret diameter, circularity, aspect ratio, roundness, solidity) and color descriptors (H, S, I and L*a*b*) were investigated. The influence of grain colonization by endophytic fungi on the color of the seed coat was also evaluated. Polish wheat grain was characterized by the highest intraspecific variation in shape and color. Bread wheat was most homogeneous in terms of the studied shape and color descriptors. An analysis of variations in wheat lines revealed greater differences in phenotypic traits of relict wheats, which have a larger gene pool. The grain of ancient wheat species was characterized by low roundness values and relatively low solidity. Shape and color descriptors were strongly discriminating components in the studied wheat species. Their discriminatory power was determined mainly by genotype. A method that supports rapid discrimination of cereal species and admixtures of other cereals in grain batches is required to guarantee the quality and safety of grain. The results of this study indicate that digital image analysis can be effectively used for this purpose.

Highlights

Hexaploid bread wheat (Triticum aestivum L. ssp. aestivum) grain is mostly processed into flour for baking and confectionery goods, and, to a smaller extent, into flour for the production of pasta and dumplings
Aestivum, Tas—T. aestivum ssp. spelta, Ttdu—T. turgidum ssp. durum, Ttp—T. turgidum ssp. polonicum, Ttdi—T. turgidum ssp. dicoccum, Tmm—T. monococcum ssp. monococcum. a, b, c, d, e—mean values marked with the same letter do not differ significantly in Tukey’s test at p ≤ 0.01
Taa—T. aestivum ssp. aestivum, Tas—T. aestivum ssp. spelta, Ttdu—T. turgidum ssp. durum, Ttp—T. turgidum ssp. polonicum, Ttdi—T. turgidum ssp. dicoccum, Tmm—T. monococcum ssp. monococcum. a, b, c, d, e—mean values marked with the same letter do not differ significantly in Tukey’s test at p ≤ 0.01

Summary

Introduction

Hexaploid bread wheat (Triticum aestivum L. ssp. aestivum) grain is mostly processed into flour for baking and confectionery goods, and, to a smaller extent, into flour for the production of pasta and dumplings. Aestivum) grain is mostly processed into flour for baking and confectionery goods, and, to a smaller extent, into flour for the production of pasta and dumplings. Durum (Desf.) Husn.) is used mainly in the production of pasta and couscous [1]. Monococcum), a diploid species that is abundant in protein, unsaturated fatty acids, lutein, and essential minerals, mainly zinc and iron [2]. The popularity of other tetraploid wheats: emmer Dicoccum (Schrank ex Schübl.) Thell.) and Polish wheat The renewed interest in relict wheat species can be attributed to the fact that their grain is considered to be a functional food

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