Abstract
The effect of storage on quality and condition of grain of three wheat cultivars (Ljiljana, Dragana and Simonida) selected in Serbia, was studied. Freshly harvested wheat was stored at 25?C for 12 and 20 months. Decreasing of the volume from 812.3 to 727.7 kgm-3 and absolute mass from 38.5 to 33.0% of wheat grain during storage was recorded. Grain germination in interaction of storage duration and temperature remained at the level above 95%. The interaction of studied factors exhibited no statistically significant effect on the changes in the degree of germination of wheat grain. The changes of the acid degree value (2.0- 2.4 ml 1(NaO)/100 g) were at the level of statistical significance. pH value of fresh samples of grain was 6.5 and after 20 months 5.5. The samples tested from the aspect of their glassiness were homogenous, the value of the coefficient of variation for storage duration was CV<10%, and for genotypes CV<18%. The storage duration of wheat grain mostly contributed to the increase of the acid degree value, and slightly less the genotype, as well as the interaction of these factors.
Highlights
IntroductionAs well as corn and rice, is dominant in global agricultural production
Wheat grain, as well as corn and rice, is dominant in global agricultural production
The investigated properties of wheat grain in the analysed samples depending on the duration and temperature of storage are presented in the Table 3. pH values of the analysed samples were homogenous (CV
Summary
As well as corn and rice, is dominant in global agricultural production. This plant species is adjusted to moderate climatic conditions and regions, with the yield of over 10 tha-1 in some agronomic systems (FAOSTAT, http://faostat.fao.org/default.aspx). Studies can be found of the effect of temperature, air humidity and storage duration on significant losses of nutrients of grains (Shah et al, 2002). A study (Rehman, 2006) dealing with the investigation of the effect of storage conditions on nutritive properties of wheat, corn and rice has come to the results indicating significant changes of the physical-chemical parameters of the tested samples. The objective of the present study was to assess the impact of storage duration and temperature on some physical, biological and chemical properties of wheat grain
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