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United States Department of Agriculture

Agricultural Research Service

Title: Quality Improvements in Oat. (Book Chapter In: Quality Improvement in Crop Production by Haworth's Food Products Press, New York)

Author
item Doehlert, Douglas

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: May 23, 2000
Publication Date: January 14, 2002
Citation: Doehlert, D.C. 2002. Quality Improvements in Oat. In: Basara, A.S. editor. Quality Improvement in Crop Production. Bingham, NY: Hawathorn Press. p. 165-189.

Technical Abstract: Oats are a nutritious, high protein grain crop with important food, feed and value-added applications. For commercial purposes, oat quality is frequently expressed as a grade, based on test weight, foreign matter, and the physical appearance of the grain. More detailed quality analyses may include evaluations for percent groat, kernel size and uniformity, and groat composition. Compositional components of economic importance include protein, lipid, beta-glucan and antioxidant concentrations. Exact quality specification for quality requirements can vary widely among applications. Feed applications favor higher protein and fat concentrations, and lower fiber. Food applications favor lower fat concentrations, and higher beta-glucan. Production of high quality oat grain is dependent on the planting of high quality seed with current local adaptation, sound cultural practices, and favorable weather conditions. It is particularly important that seed planted produce plants resistant to current races of pathogens. Disease infestation is a common source of quality loss. Whereas, unfavorable environmental conditions can frequently result in quality loss, breeders continue to strive for environmental stability of quality traits through genetic improvement of oats.

Last Modified: 10/1/2014
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