begins as the wheat kernel absorbs moisture and swells. Visual characteristics of

sprouting include kernel swelling, discoloration of the germ, split seed coat, and emergence of the

radicle (root) and coleoptile (shoot). Pre-harvest sprouting negatively affects grain quality (test

weight), seed viability, seedling vigor, and milling qualities. Decreased test weight is caused by

the conversion of starch to glucose (sugar) by the alpha-amylase enzyme. This starch to glucose

conversion is one of the first indicators that sprouting has begun, despite minimal visual

symptoms. More prolonged exposure to moisture allows the kernel germination to continue,

resulting in the appearance of the root and shoot, which may give the upper canopy of fields a

green appearance.

Growers should question the suitability of the grain for seed, if pre-harvest sprouting has

occurred. If the seed coat is split, the root, or the shoot is exposed, then the seed should not be

kept for seed. Low test weight is an indicator of pre-harvest sprouting and needs to be considered

when saving grain for seed. Research from Kansas State University has shown little difference in

seed germination various sprouting levels immediately following harvest; however, after being

stored, the seed germination was substantially reduced. In any case, the percent germination

needs to be determined before planting any seed with signs of pre-harvest sprouting, especially

wheat being stored for several months prior to planting.

A