Location: Potato, Pulse and Small Grains Quality Research
Project Number: 3060-30600-001-000-D
Project Type: In-House Appropriated
Start Date: Apr 15, 2025
End Date: Apr 14, 2030
Objective:
Objective 1: Enhance the characterization of quality components of hard spring wheat, durum, and oats.
Sub-objective 1.A: Assessment of grain morphological traits using an image analysis system for prediction of processing and end-use quality in hard spring wheat, durum, and oats.
Sub-objective 1.B: Prediction of quality traits in hard spring wheat, durum, and oats using a hyperspectral imaging system.
Sub-objective 1.C: Improvement of near-infrared and mid-infrared models for predicting quality traits in oat.
Sub-objective 1.D: Impact of protein subunit composition on quality traits in hard spring wheat, durum, and oat.
Objective 2: Evaluate and report on the processing and intrinsic end-use quality of commercially viable cultivars of hard spring wheat, durum, and oats as part of a Congressionally designated direct mission of service (non-hypothesis driven).
Sub-objective 2.A: Identify and evaluate processing and intrinsic end-use quality traits of experimental hard spring and durum wheat lines.
Sub-objective 2.B: Identify and evaluate biochemical and processing quality traits of experimental oat lines.
Approach:
Given the high demand for high-quality grains in both domestic and international markets, it is crucial to identify and segregate superior quality wheat and oat varieties prior to their commercial release. The ARS Hard Spring and Durum Wheat Quality Laboratory has been at the forefront of this endeavor, conducting extensive research to enhance the evaluation of grain quality for hard red spring (HRS) wheat, durum (DU), and oat. The focus of this project is to understand the quality characteristics of these grains in relation to their physical and biochemical attributes, while also considering the impact of genetic and environmental factors. Specifically, the research will focus on enhancing the prediction of grain quality traits in HRS wheat, DU, and oat. The research will leverage advanced technologies such as image analysis system, hyperspectral analyzer, and both near- and mid-infrared spectroscopy. In an effort to improve the predictions, we will explore the latest advancements in computer software. Another research will be dedicated to improving the electrophoretic procedure. This is crucial for characterizing proteins, which are key factors that influence the processing and end-product quality of the grains. The research will continue to delve into the impact of genotypes and growing environments on the variations in quality traits for HRS wheat, DU, and oats. Finally, the objective of this project is to assess and report end-use quality parameters of HRS wheat, DU, and oat varieties provided by public breeders. This collaboration aims to test both early generation and advanced lines of HRS wheat, DU, and oats that are potential candidates for future commercial release. The ultimate value of this project lies in its potential to boost the competitiveness of U.S. HRS wheat, DU, and oats in both domestic and international markets, thereby increasing their market value.