小麦储藏水分、温度和真菌生长危害进程预测

Study on the Changes of Moisture Content,Temperature and Forecast of Growth and Spoilage Process of Fungi in Stored Wheat

对小麦储藏水分、温度、真菌最初生长时间和危害进程进行了初步探索性研究。采用喷雾着水方法将样品水分调至13.2%、13.6%、14.0%、14.5%、15.1%、15.5%、16.9%,分别于10、15、20、25、30、35℃恒温箱模拟储藏,定期检测各样品真菌生长变化情况,周期为120 d。结果表明,小麦在不同温度储藏,随着温度增加,真菌生长速度加快,30℃时达到最高,35℃时生长速度降低。在6个试验温度中,从安全和经济角度评价,最佳储藏温度为20℃;16.9%水分的小麦,由于出现一些青霉生长,即使低温储藏,这个水分仍存在着较大风险;根据上述研究结果,研究首次提出了小麦储藏水分、温度和真菌最初生长关系曲线,小麦在不同温度下储藏,真菌危害进程所需的时间。由于储粮真菌生长影响因素的复杂性,本试验数据仅供参考。

The changes of moisture content,temperature,initial growth time and spoilage process of fungi were studied.The moisture contents of wheat samples were adjusted to 13.2%,13.6%,14.0%,14.5%,15.1%,15.5%,16.9% by spraying method respectively,and the samples were stored in incubators at 10,15,20,25,30,35 ℃ respectively.The samples were taken periodically to determine the fungi spores,and the period of experiment was 120 days.The results showed that the growth of fungi increased with the temperature increasing,and fungi growth was most rapid at 30 ℃,and decreased at 35 ℃ gradually.In six experimental temperatures,the optimum temperature was 20 ℃ based on stored grain safety and economic evaluation.Because of appearing growth of penicillium,the wheat samples with the moisture content of 16.9% at low temperatures still have bigger risk.According to the results of the study,we first proposed the relation curves of the moisture content,temperature,fungal initial growth,and spoilage of process in stored wheat,the wheat stored at different temperatures and the time needed for the spoilage process of fungi.Due to complexity of fungal growth in grain storage,the experimental result is only for reference.