Content of in vitro non-digestible components of rye grain during post-harvest maturation and storage
1991
Sitarski, J. | Wiecha, E. | Kupiec, R. | Raczynska-Bojanowska, K. (Instytut Hodowli i Aklimatyzacji Roslin, Radzikow (Poland))
The content of non-digestible, enzyme-extractable components was determined during post-harvest maturation and storage under different conditions. Significant changes were found during 4-month storage (a decrease directly after harvest, followed by 2-months increase and next the decrease to the post-harvest values). After that period no further changes were observed during the next 8 months irrespective of storage conditions, whereas the content of the enzyme non-extractable, non-digested compounds gradually decreased in spite of differences in energy and germination capacity of the grain stored at 0 degrees C and at room temperature
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