The OpenFields library holds resources about cereal crops- their varieties, cultivation, diseases and post-harvest management. Cereals, grains or cereal grains, are grasses, (being members of the monocot families Poaceae or Gramineae), and are cultivated for the edible components of their fruit seeds, i.e. the endocarp, germ and bran.
Cereal grains provide more food energy worldwide than any other type of crop; they are therefore staple crops. In their natural form (i.e. as whole grain), they are a rich dietary source of vitamins, minerals, carbohydrates, fats and oils, and protein. As all cereals are annual plants, one planting yields one harvest, and although each individual species has its own peculiarities, the cultivation of all cereal crops follows an essentially similar pattern.
A sample of Items held in the Cereal crops category
- Distribution of spray applied to a cereal crop and the effect of application parameters on penetration (Summary).
- Farm machinery passes, compaction and water flow through arable soil
- Meeting the demand for crop production: the challenge of yield decline in crops grown in short rotations.
- Distribution of Fusarium mycotoxins in UK wheat mill fractions
- The effect of temperature-shock and grain morphology and alpha-amylase in developing wheat grain
- Resistance of oats to fungal contamination: genetics or sowing date?
- Breeding strategies for naked barley: A novel health food
- The prevalence and impact of Fusarium head blight pathogens and mycotoxins on malting barley quality in UK.
- Effects of pericarp alpha-amylase activity on wheat (Triticum aestivum) Hagberg falling number
- Chemical composition and the nutritive quality of different wheat cultivars for broiler chickens
There are currently no subcategories in the Cereal crops section.
Where Am I?
The OpenFields Library is a free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.