Single‐seed identification of wheat varieties: Use of grain hardness testing, electrophoretic analysis and a rapid test paper for phenol reaction

For varietal identification of grain samples containing a mixture of varieties, grains must be examined separately. A procedure is described for applying a range of tests to a single grain. The hardness and texture of the grain are checked by cutting a small piece from its brush end. The main part of the grain is ground and gliadin proteins are extracted from it for electrophoretic analysis. The phenol reaction of the grain can be determined by placing the grain end‐piece on paper moistened with 1% phenol or on catechol‐impregnated paper moistened with water. This phenol test takes less than an hour.