Effects of Different Temperatures on the Storage Quality of the three Grains

With the increase of storage temperature and time, the germination rate of the three grains, water absorption of wheat glutens and the roughness and whole refined rice rate in paddy all showed a degressive trend, Soybean nitrogen soluble index declined rapidly; the wheat falling number was on the rise,but the dry gluten content was not obviously affected; after storing for 135 days at 35 degrees C, the increasing amount of fatty acids (mgKOH/100g) of soybean and paddy were 19.2 and 4.12.The results showed that: the effects of temperature on soybean quality are more obvious than paddy quality.By contrast,storing at low temperatures could maintain the quality of the three grains for the better,all the test indicators changed slowly,and the change ranges were also small. Therefore, in order to maintain the quality of grain and oil, grain enterprises should prefer low temperature or quasi-low temperature storage.