Production and physiological quality of wheat seeds

Obtaining wheat seeds with high physiological quality is essential for establishing the crop and expressing its productive potential in the field. This quality results from the interaction between genetic, environmental and management factors, especially during seed filling, a critical phase for the accumulation of reserves and defining the initial performance of the seedlings. This book takes an integrated approach to physiological, biochemical and technological aspects related to the production and quality of wheat seeds, including the processes of formation, maturation, deterioration and quality assessment.The influence of seed position on the ear is highlighted, considering different cultivars and evaluating physiological and physical characteristics such as germination, vigor, seedling growth, thousand seed weight and hectolitre weight. The results indicate that the position on the cob does not compromise physiological quality, although it does influence physical attributes. Practical implications for processing, storage and the use of emerging technologies in quality assessment are also discussed, contributing to obtaining seeds with better performance in the field.