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
- Aggressiveness of Fusarium langsethiae isolates towards wheat, barley and oats in an in vitro leaf assay.
- Agronomic diversity of naked barley (Hordeum vulgare L.): a potential resource for breeding new food barley for Europe
- Weed Control in Cereals
- Prediction of alcohol yield from wheat grain
- Variations in the bread making quality and rheological properties of wheat in relation to sulphur nutrition under field conditions.
- Effects of strobilurin fungicide programmes and fertiliser N rates on winter wheat: Severity of Septoria tritici, leaf senescence and yield.
- 1469: Wheat with environmentally sustainable pest management?
- Managing uncropped land in order to enhance biodiversity benefits of the arable farmed landscape: The Farm4bio (Summary).
- Summer climate mediates UK wheat quality response to winter North Atlantic Oscillation
- Effect of foliar-applied potassium chloride on septoria leaf blotch of winter wheat
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.