En undersökning av hur fysikaliska- och mikrobiologiska egenskaper kan påverka grobarheten i vete

Wheat is our most cultivated grain and has been used as human food for thousands of years, but as the population increases, so does the demand for grain. Challenges that we face today are that the amount of cultivable arable land is decreasing, that climate change is affecting crop yields, while people's concerns are growing about the use of chemical pesticides. It is therefore of great interest to find more objective and faster methods to assess the quality of the seed while taking the environment, health and economy into account. The purpose of this study was to investigate whether physical or microbial differences that affect wheat germination could be found, and whether a method could thereby be found to assess seed quality faster than with current methods. This study is based on a selection of studies that highlight the assessment of wheat quality and the effect of microorganisms on germination. The information material in the study comes mainly from searches in the database Lubsearch, but also through searches in other search engines such as Google. Practical analyzes of the physical properties of the wheat grain have also been carried out, as well as analyzes of the microbial flora that occur in the various germination stages of the wheat grain. The result of this study shows that certain bacteria, especially Bacillus, have an important role in the wheat grains that have germinated well. At the same time, certain unfavorable bacteria within the Enterobacteriaceae family as well as yeast and mold appear to have dominant growth in the wheat grains that have not germinated at all. In the physical analyzes that have been carried out, it has been found that there is a certain relationship between, among other things, grain size and germination. Although the arena of the investigation is broad, more analyzes of microorganisms, physical measurements of the properties of the wheat grain and several types of wheat from different batches are required to be able to find significant differences that affect germination. More analyzes are also required to find a reliable method to determine seed quality faster than current methods.