A technological indicator of oat grain freshness and quality, expressed in degrees. It reflects the presence of fat decomposition products arising from unfavorable storage conditions or grain spoilage.
In the reference
9
varieties
crop Oat,
where this is mentioned in the description.
The acidity of oat grain characterizes its condition and storability. The indicator is based on the presence of organic acids, the content of which increases during germination or self-heating of the grain as a result of intense fat decomposition with the release of free fatty acids. The determination is performed by titrating an aqueous extract of ground grain with an alkali, expressing the result in degrees.
Standardized values depend on the grain class, with limits of 5–6 degrees set for the first class. The indicator is subject to varietal variability, ranging from 2.9 to 10.9 degrees, and is closely related to the protein and fat content in the caryopsis. The acidity level is determined primarily by hydrothermal conditions during the grain-filling period, whereas agrotechnical fertilization practices have an insignificant effect on it.
General information about the subject — on the page
Fruit acidity.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.