储粮方式对小麦产后减损与质量安全的影响

Effects of storage methods on postharvest losses and quality safety of wheat during storage

目的研究不同储粮条件对小麦储藏期间减损的影响。方法设置3种不同储藏条件,复合精油防霉剂+小型生物储粮仓的储藏条件(1#)、小型生物储粮仓储藏条件(2#)和传统储藏条件(3#)。分别在小麦入仓0、30、60、90、120、150、180 d取样,考察小麦表面污染真菌、呕吐毒素(deoxynivalenol,DON)、小麦水分、千粒重和不完善粒情况。结果共分离出1054株优势真菌,包括851株丝状真菌和203株酵母菌。丝状真菌分别为草酸青霉(Penicillium oxalicum)、黄曲霉(Aspergillus flavus)、黑曲霉(Aspergillus niger)、轮枝镰刀菌(Fusarium verticillioides)、绳状篮状菌(Talaromyces funiculosus)、链格孢菌(Alternaria alternata);酵母菌有粘红酵母(Rhodotorula glutinis)、锁掷酵母(Sporidiobolus pararoseus)和布勒掷孢酵母(Bulleraalba)。1#、2#、3#分离丝状菌分别占真菌总数的21.3%、28.7%、50%。1#和2#都能有效维持水分含量、千粒重和不完善粒变化;3#水分受环境影响变化大,在60 d时发生了虫蚀现象,不完善粒显著增加(P<0.05),导致产后损失增加。与储藏前相比,储藏180 d后的小麦,1#仓储过程中DON含量降低了 72%,2#DON含量变化不大,3#DON含量降低了 36%。2#保持正常气味色泽,1#在180 d时气味基本正常,3#由于虫蚀等原因,气味色泽发生了轻微改变。结论精油对真菌抑制和真菌毒素降解效果显著,小型生物储粮仓替代传统储粮并搭配复合精油防霉剂进行小麦储藏,可极大减轻小麦产后储藏期间的损失,保证小麦质量安全,小型生物储粮仓技术在农户中推广应用前景广阔。

Objective To study the effects of different storage conditions on the loss of wheat during storage. Methods Three different storage conditions including compound oil mould+small-sized biological storage barn(1#), small-sized biological storage barn(2#) and traditional storage conditions(3#) were set up. Contaminated fungi, deoxynivalenol(DON), moisture content, thousand kernel weight, and unsound kernels were investigated at 0, 30, 60,90, 120, 150 and 180 d after wheat harvest. Results A total of 1054 strains of dominant fungi were isolated, including 851 stains of filamentous fungi of Penicillium oxalicum, Aspergillus flavus, Aspergillus niger, Fusarium verticillioides, Talaromyces funiculosus and Alternaria alternata, and 203 strains of yeast of Rhodotorula glutinis, Sporidiobolus pararoseus, Bulleraalba. The fungi isolated from wheat in barn 1#, 2# and 3# accounted for 21.3%, 28.7% and 50% of the total fungi, respectively. Both 1# and 2# could effectively maintain moisture, thousand kernel weight and unsound kernels. The moisture content of 3# changed greatly under the influence of the environment, and worm-eaten wheat occurred on 60 d with a significant increase of unsound kernels(P<0.05), resulting in an increase of postharvest losses. Compared with the DON before storage, DON in 1# and 3# was reduced by 72% and 36% respectively after 180 d storage, but there was a little change in 2#.In terms of smell and color, 2# remained normal, the smell was basically normal at 180 d in 1#, due to insect erosion and other reasons, the smell and color had changed a little at 3#. Conclusion Essential oils have significant effects on fungal inhibition and mycotoxin degradation. Using compound oil mould+small-sized biological storage barn to replace traditional grain storage for wheat storage can greatly reduce the postharvest losses and ensure the quality and safety of wheat. And small-sized biological storage technology has broad prospects in farmers.