温度对小麦安全储藏水分及霉菌活动的影响  

Effects of temperature on safe moisture and mould development of stored wheat

作　　者：蔡静平[1] 魏鑫[1] 黄淑霞[1] 张航[1] 

机构地区：[1]河南工业大学,河南郑州450001

出　　处：《粮食与饲料工业》2012年第5期18-21,共4页Cereal & Feed Industry

基　　金：国家质检公益性行业科研专项(201010215-02)

摘　　要：通过模拟小麦储藏条件,将小麦水分调成12.5%～15.5%,在15～35℃条件下储藏50d,研究小麦储藏安全性和霉菌活动的状况。结果表明,水分为13.0%的小麦在各试验温度组合中均没有发现霉菌含量显著增加现象(P>0.05),也没有出现原有优势霉菌被灰绿曲霉等典型储藏型霉菌替换的现象。试验结果还揭示了储藏温度与小麦储藏安全水分的关系,从30～15℃,储藏温度每降低5℃,小麦安全储藏水分可升高0.5个百分点,且没有霉菌明显活动的迹象,线性关系明显(r=1)。因此,在实际储藏环节,可根据小麦水分情况,通过控制储藏温度实现安全储藏。The storage safety and mould development of wheat were investigated under a simulative wheat storing condition, where the wheat was stored under moisture from 12.5% to 15.5% and temperature from 15℃ to 35℃ for 50 days. The results indicated that no remarkable increase of mould content in wheat with moisture of 13.0% was found （P〉0.05）,and original preponderant mould was not replaced by storage type mould such as A. glaucus. The results also showed the correlation between temperature and safe moisture of the stored wheat. The safe moisture of stored wheat without mould development would be increased by 0.5 percentage point if the temperature was reduced by each 5℃ from the range of 30-15℃,and the linear relativity was better （r=1）.Therefore, the safety of stored wheat would be realized by control of storing temperature according to the real wheat moisture.

关 键 词：小麦 安全水分 粮食储藏 霉菌 温度 

分 类 号：S512.1[农业科学—作物学] S379.2