Изменение технологических свойств зерна пшеницы озимой в зависимости от сортовых особенностей, условий и продолжительности хранения

The paper presents the research results concerning the dynamics of quality technological parametersof winter wheat grain during a long-term storage (12 months) under various temperature regimes: under theconditions of a simple storage granary (uncontrolled temperature regime) and under the conditions of a coolingchamber (being cooled at a temperature of 5-10 °C). The experimental samples of two wheat varieties(Zhemchyuzhina Lesostepi and Mironovskaya ) were studied for the following quality indicators: moisture,hectolitre weight, vitreousness, gluten amount, gluten quality and falling number. The research program includedthe evaluation of these quality indicators before storage and after one, three, six, nine and twelve months ofstorage. From the obtained results, it can be concluded that all three studied factors: varietal peculiarities,storage duration and temperature conditions influenced on the change of quality indicators. It was found thatthe storage regime mostly influenced the change in grain moisture. The controlled temperature regime resulted infewer deviations of this indicator. The hectolitre weight inversely depends on the moisture and it changedunsignificantly (768-773 g/l) because the moisture was in the limits of the critical values. The grain vitreousnesswas relatively low (33-39%). Storage regime and storage duration had not any significant effect on its change.Controlled temperature regime favourably influenced the changes of such quality indicators as the falling numberand gluten quality, as compared to the uncontrolled temperature. The changes in gluten amount depended on theduration of storage and in particular on the processes of postharvest ripening. The intensity of this physiologicalprocess was affected by storage temperature regime (it was slower under controlled conditions).