变温储藏对粮食霉菌活动的影响  

Effects of changing temperature storage on mold activity in grain

作　　者：蔡静平[1] 许化琰[1] 黄淑霞[1] 

机构地区：[1]河南工业大学,河南郑州450052

出　　处：《粮食与饲料工业》2013年第4期19-22,共4页Cereal & Feed Industry

基　　金：国家重点基础研究发展计划(973计划)资助(2013CB127804);国家自然科学基金资助(31271948)

摘　　要：以小麦为材料,研究了在降温和升温模式下储粮霉菌活动的特点,结果表明,粮温每2d变化1℃,范围从35～15℃,储藏14%水分小麦,发现霉菌显著生长现象(P<0.05)的时间,降温模式为14d,升温模式为42d,霉菌的活动特性与在恒温条件下有明显的差异。降低储藏起始点温度,维持储粮水分的稳定及通过调节变温的速度可以有效控制霉菌的生长。因此,粮食在变温状态下储藏,必须采取更为精细化的管理手段,才能确保粮食储藏的安全性。The characteristics of mold activity in stored wheat were investigated during cooling and heating mode. The results indicted that： when the temperature ranging from 15 to 35℃changed for 1℃ every 2 d, the time of mould developing significantly（P〈0. 05）in wheat（14% moisture） was 14 d for cooling mode and 42 d for heating mode. The characteristics of mould activity under changing temperature were marked different from constant temperature. Stored grain spoilage could be controlled by reducing initiatory storage temperature and maintaining the stability of grain moisture and adjusting the rate of changing temperature. Therefore, the stored grain safety could be achieved if only the more careful manage was performed for changing temperature storage.

关 键 词：储藏 粮食品质 温度变化 霉菌活动 粮食水分 

分 类 号：S379.5[农业科学—农产品加工]