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
- Effects of exogenous abscisic acid and gibberellic acid on pre-maturity α-amylase formation in wheat grains
- Breeding low-glycemic index barley for functional food
- Improving water use efficiency and drought tolerance in UK winter wheats.
- Zearalenone risk in European wheat
- The relationship between grain weight and alpha-amylase in winter wheat: varietal comparison from UK field experiments
- 54. The fine tuning of flowering time
- Prediction of alcohol yield from wheat grain
- Studying springtails to improve soil health
- Variation in dormancy duration of the UK wheat cultivar Hornet due to environmental conditions during grain development
- The effects of processing at harvest and cutting height of urea-treated whole-crop wheat on performance and digestibility in dairy cows
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.