Claim · model-written summary
Immediate microwave treatment at 79 and 98°C significantly decreased grain moisture and kernel weight, diameter, and hardness measures.
- Taxon
- Wheat
Triticum aestivume0 - Treatment
- microwave treatmente0
- Outcome
- moisture content (MC), thousand kernel weight (TKW), single kernel weight (SKW)e0
- Direction
- decreasee0
- Qualifier
- 79 and 98°Ce0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Wheat grain samples tested immediately after microwave treatment with the highest grain temperature at 79 and 98°C showed a statistically significant decrease in moisture content (MC), thousand kernel weight (TKW), single kernel weight (SKW), single kernel diameter (SKD), and hardness index (HI)”
Title
Stanislaw Grundas; Jerzy R. Warchalewski; Romualda Dolińska; et al. Cereal Chemistry 2008. doi:10.1094/cchem-85-2-0224
Other claims from this paper (3)
- Intervention effect Microwave treatment significantly increased hardness index in M‐120 grain.
- Intervention effect Microwave treatment significantly increased single kernel diameter in M‐180 grain.
- Intervention effect Indirect microwave exposure significantly altered protein content and multiple kernel traits across three crops relative to controls.