Application of synchrotron imaging techniques for study of changes in microstructural and nutritional properties of different wheat classes in storage

Preserving the quality and integrity of wheat during storage is crucial for food security and industry applications. Eight wheat varieties of different classes were stored for 8 weeks at 17% moisture content (wet basis) before data acquisition using synchrotron phase contrast micro tomography, synchrotron X-ray fluorescence imaging, and mid-IR spectroscopy at the Canadian Light Source, Saskatoon, Canada. Differentiation of wheat is possible based on changes in the microstructure of selected wheat classes. Minimum changes in microstructure were observed in Canada Western Extra Strong (CWES), Canada Northern Hard Red (CNHR), Canada Western Red Winter (CWRW), Canada Western Special Purpose (CWSP), and Canada Prairie Spring White (CPSW) classes of wheat, suggesting that these could perform better in storage. The existing condition of kernel microstructure strongly influences the performance of wheat in storage, which is a significant outcome of this study. The micronutrients distribution and biochemical composition were affected at the end of 8 weeks of storage in deteriorated wheat classes Canada Prairie Spring Red (CPSR), Canada Western Hard White Spring (CWHWS), Canada Western Soft White Spring (CWSWS), and Canada Western Extra Strong (CWES). Data could also help plant breeders to develop varieties that do not spoil easily, improve grain processing techniques, and develop post-harvest recommendations.