Fundamental studies on the effect of post-harvest process on characteristics of wheat, 2: Temporary storage of semidried wheat
1998
Lu, D. (Hokkaido Univ., Sapporo (Japan). Faculty of Agriculture) | Kawamura, S. | Itoh, K.
Deterioration in the quality of semidried wheat grains stored under various conditions was investigated. Moisture contents (wb) of the wheat grains were 16, 17, 18, 19, 20, 21, 22, and 23%, and the storage temperatures were 10, 15, 20, and 25 degrees C. Samples were divided into two groups: one group with foreign materials and one without foreign materials. Odor, germination rate, and fat acidity of the samples during temporary storage were investigated. The following results were obtained: A) The first sign of deterioration in quality of the wheat grain was the occurrence of mould. B) Moisture content and storing temperature were more significant factors than foreign materials in quality deterioration. C) Under conditions of 16% moisture content and storage temperature of 25 degrees C, the maximum storage duration in which samples did not deteriorate was 14 days. D) Foreign materials should be removed before wheat grain is stored
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