ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Change of fungal infection during wheat storage at different conditions.

Al-Yahya, S. A.;

Arab Universities Journal of Agricultural Sciences Year: 1999 Vol: 7 Issue: 2 Pages: 531-545 Ref: 19 ref.

1999

บทคัดย่อ

Fungal infection was determined during storage of wheat under four grain moisture contents (15, 18, 21 and 24%), four temperature levels (4, 15, 25 and 40 deg C) and three levels of mechanical damage (0, 15 and 30%). Each level of moisture was tested in three replicates with each degree of temperature and each level of mechanical damage. During storage at 0.25, 0.5, and 1% dry matter loss (DML), fungal infection tests were done for the samples in each of the above levels. Statistical comparisons were made with respect of the fungal infection between the levels of temperature, moisture, and mechanical damage. The analysis showed significant differences between most of the levels. In general, the results indicated that fungal infection increased very slowly with low moisture (15%), low temperature (4 deg C), and low damage (0%), while it increased rapidly with high moisture (24%), high temperature (40 deg C) and high damage (30%). For example, fungal infection was 55.7% when the wheat was stored a

t 4 deg C, 15% mechanical damage, and 24% moisture content after a storage time of 36.5 days, while fungal infection was 41% when the wheat was stored at 4 deg C, 15% mechanical damage, and 15% moisture content after 104 days of storage. It was also observed that the effect of temperature was greater than the moisture effect, especially at high levels. For example, at 0.5% dry matter loss and 30% mechanical damage, infection was 72% when the wheat was stored at 4 deg C and 24% moisture content after storage of 36.5 days, while fungal infection was the same when the wheat was stored at 40 deg C and 21% moisture content after 10 days storage. The storage fungi detected were Penicillium spp., Aspergillus candidus, A. niger and A. flavus.