新收获小麦在储藏过程中品质变化的研究  

Study on Quality Changes of Harvested Wheat in Storage Process

作　　者：韦志彦[1] 王金水[1] 李兴军[2] 李露[1] 

机构地区：[1]河南工业大学,河南郑州450052 [2]国家粮食局科学研究院,北京100037

出　　处：《农产品加工（下）》2009年第6期92-95,共4页Farm Products Processing

摘　　要：新收获小麦具有明显的后熟期,进入储藏过程,后熟期完成,其品质逐步提高。研究影响新收获小麦在储藏过程中品质变化的几个常见指标,如小麦的物理结构、酶、脂类物质、蛋白质、碳水化合物、发芽率、电导率等,以及这些指标与新收获小麦储藏时间的关系。The harvested wheat has obvious afterripening period, afterripening period completed with the storage time, its quality was increased gradually. Some common indexes effecting the quality changes of the new wheat harvest wheat in storage such as wheat physical and chemical indexes, enzymes, lipid, protein, carbohydrates, sprouting rate, conductivity and so on were described in this article. And the relationship between these indexes and wheat storage time was discussed.

关 键 词：新收获小麦 储藏时间 理化指标 生化指标 生理指标 

分 类 号：S379[农业科学—农产品加工]