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Grain elongation is a measure of the physical length, width, and length-to-width ratio of both raw and cooked rice grain samples. The method covers both brown and white milled rice.
A portion of whole grain sample is scanned to determine its dimension. Then, the sample is cooked in a boiling water bath for 10 minutes. After cooling, the cooked rice sample is also scanned. Both raw and cooked rice grain dimension (length, width and length/width ratio) are reported.
Note: For grain elongation determination, the sample weight required is at least 5 g or head rice placed in a paper bag. In order to keep the integrity of the customers' samples, senders are requested to place them in secure plastic boxes.
Rasband WS. ImageJ. U.S. National Institutes of Health. Bethesda, Maryland, USA. http://imagej.nih.gov/ij/. 1997-2014
Sreenivasulu, N. (2018). Rice Grain Quality: Methods and Protocols. New York, NY: Humana Press.