Shattering in common wheat is the tendency of grain to drop spontaneously from the glumes before harvest, which determines technological yield losses. This parameter depends on the strength of the grain's attachment to the rachis and the morphological characteristics of the spike.
In the reference
165
varieties
crop Bread wheat,
where this is mentioned in the description.
In breeding and variety testing, wheat shattering is evaluated visually from the beginning of maturity to full ripeness, especially under the influence of adverse weather conditions. Instrumental methods include measuring grain detachment force in Newtons (N) or binding energy in millijoules (mJ). For spring varieties, the grain binding strength before harvest ranges from 0.96 to 1.72 N.
Shattering assessment is often relative, based on a scoring system of resistance. Varieties with a "rigid" spike, where the grain is tightly enclosed in the glumes, possess high resistance. This trait is influenced by the plant's morphological characteristics: spike type, glume density, and stem height, which determine the vibration pattern under wind. Varieties with high shattering require strict adherence to harvest schedules, as delays lead to significant yield losses.
General information about the subject — on the page
Shattering.
Varieties of Bread wheat mentioned in the description
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.