Detection of Wheat Maturation Process by NIR

Abstract

A series of biochemical, enzymatic and morphological changes occur during the so-called generative development in seeds.

The most characteristic biochemical and compositional changes of this period are the formation of storage components or their precursors, the change of their degree in polimerisation and an extensive change in water content.

The aim of the present study was to detect the maturation processes in seed nondestructively and to verify the applicability of near infrared spectroscopic methods in the measurement of physiological, chemical and biochemical changes in wheat seed.

The amount and variation of different water “species” has been changed intensively during maturation. Kinetic changes of carbohydrate reserves were characteristic during maturation. An intensive formation and decline of carbohydrate reserves were observed during early stage of maturation (0–13 days, high energy demand). An accelerated formation of storage carbohydrates (starch) were detected in the second phase of maturation.

Synthesis of reserve proteins and its kinetic changes during maturation can be followed from NIR spectra qualitative and qualitatively. Intensive formation of proteins were detected in the NIR spectrum region between 2050–2120 nm.

Calibration equations were developed in order to measure the optimal maturation time and moisture content of developing wheat seeds.