IRRI SERVICE LABORATORIES

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Grain elongation

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. 

References:
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.