小麦储藏品质评价指标研究进展  

Research on quality evaluation of wheat storage

作　　者：赵丹[1,2] 张玉荣[1] 林家永[2] 周显青[1] 

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

出　　处：《粮食与饲料工业》2012年第2期10-14,共5页Cereal & Feed Industry

基　　金：科技部"十一五"科技支撑项目(2009BADA0B00-5)

摘　　要：小麦在储藏过程中会发生一系列的物理、化学、生理以及食用品质的变化。综述小麦储藏主要品质评价指标如发芽率、过氧化氢酶活性、脂肪酸值等,及其与储藏条件、储藏时间的关系,旨在为小麦的科学储藏研究提供参考。There was a series of physical,chemical,biological and eating quality changes on wheat during storage. Some indi- cators evaluating wheat storage quality, such as germination rate, catalase activity, fatty acid value,were reviewed in this article. The effect of storage condition and time on these indexes, and the relationship among the indexes were also discussed, aimed at providing reference for the study on the scientific storage of wheat.

关 键 词：小麦 储藏品质 评价指标 

分 类 号：S512.1[农业科学—作物学]