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Characterization of spring and durum wheat using non-destructive synchrotron phase contrast X-ray microtomography during storage - npj Science of Food

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Characterization of spring and durum wheat using non-destructive synchrotron phase contrast X-ray microtomography during storage - npj Science of Food

Post-harvest losses during cereal grain storage are a big concern in both developing and developed countries, where spring and durum wheat are staple food grains. Varieties under these classes behave differently under storage, which affects their end storage life. High resolution imaging data of dry as well as spoiled seed are not available for any class of wheat; therefore, an attempt was made to generate 3D data for better understanding of seed structure and changes due to spoilage.

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Characterization of spring and durum wheat using non-destructive synchrotron phase contrast X-ray microtomography during storage - npj Science of Food

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Characterization of spring and durum wheat using non-destructive synchrotron phase contrast X-ray microtomography during storage - npj Science of Food

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