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

Food Science and Technology

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

N. S. Indore, C. Karunakaran, et al.

This groundbreaking study by Navanth S. Indore and colleagues delves into the post-harvest losses of cereal grain storage, revealing that spring wheat varieties outshine durum varieties in resilience during storage. Using advanced synchrotron imaging techniques, the research offers critical insights to optimize storage practices and enhance breeding strategies for stronger crops.

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