COMPARISON OF SAMPLE STORAGE AND CONDITIONING METHODS FOR CORN STORABILITY TESTS

Abstract

The overall objective of this study was to determine whether storage time or storage method for corn (Zea mays) samples had any effect on corn storability test results. Storability tests involved determination of dry matter loss over time by measuring carbon dioxide produced through respiration by grain storage fungi growing on corn kernels and by any live seeds in the samples. Storability tests were conducted on freshly harvested corn samples (23.5% moisture, wet basis) and on samples that were stored in a –10_C freezer for 4, 8, and 22 months. Some samples were stored at harvest moisture and others were partially dried before storage in the freezer and then rewet before storability testing. It was found that there were essentially no differences in storability test results or microbial infection levels between freshly harvested samples and samples that were stored wet or dry at –10_C for up to eight months. It was also found that based on DKT analysis (damaged kernels, total; mostly mold damage in this study), all samples used in this study dropped from U.S. Grade No. 1 to U.S. Grade No. 4 or worse by the time they reached 0.5% dry matter loss.