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

• Main Author: ГУНЬКО С. М.
• Format: Article
• Language: English
• Published: Moldova State Agrarian University 2014-06-01
• Series: Stiinta Agricola
• Subjects: triticum; winter wheat; storage conditions; storage duration; processing quality
• Online Access: https://sa.uasm.md/index.php?journal=sa&page=article&op=view&path%5B%5D=153&path%5B%5D=158

The paper presents the research results concerning the dynamics of quality technological parameters of winter wheat grain during a long-term storage (12 months) under various temperature regimes: under the conditions of a simple storage granary (uncontrolled temperature regime) and under the conditions of a cooling chamber (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 included the evaluation of these quality indicators before storage and after one, three, six, nine and twelve months of storage. 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 that the storage regime mostly influenced the change in grain moisture. The controlled temperature regime resulted in fewer deviations of this indicator. The hectolitre weight inversely depends on the moisture and it changed unsignificantly (768-773 g/l) because the moisture was in the limits of the critical values. The grain vitreousness was 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 number and gluten quality, as compared to the uncontrolled temperature. The changes in gluten amount depended on the duration of storage and in particular on the processes of postharvest ripening. The intensity of this physiological process was affected by storage temperature regime (it was slower under controlled conditions).