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稻谷储存水分和温度对真菌生长和稻谷主要品质的影响
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Influence of storage moisture content and temperature on growth of fungi and quality of stored paddy
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    研究水分、温度对稻谷储存过程中真菌生长和主要储存品质的影响。将稻谷设为含水量分别为12.1%、13.1%、14.0%、15.1%、16.0%的样品,分别置于10、15、20、25、30、35 ℃温度条件下模拟储存180 d后,检测稻谷样品中真菌生长、发芽率和脂肪酸值的变化。结果表明,水分是真菌生长的决定因素,13.1%水分处于真菌生长临界水分以下,即使温度适宜真菌也不生长;14.0%处于真菌生长临界水分以上,水分越高越利于真菌孢子萌发生长,温度越高真菌生长速度越快;脂肪酸值受真菌生长的影响程度要大于水分和温度,13.1%以下水分稻谷,没有真菌生长,脂肪酸值上升缓慢。14.0%以上水分稻谷,一旦真菌生长,就会加速脂肪酸值的升高;发芽率受温度影响程度最大,高温储存半年,无论是否有真菌生长,发芽率基本降为0,低温储存不仅能抑制真菌生长还利于保持种子发芽率。

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    The influence of moisture content and temperature on the growth of fungi during paddy storage and the main quality of the paddy was studied. The paddy with moisture content of 12.1%,13.1%,14.0%,15.1% and 16.0% were stored for 180 days at 10, 15, 20, 25, 30, 35 ℃, respectively in order to detect the growth of fungi, change of germination rate and fatty acidity. The results indicated that the moisture content was the determinant of fungal growth. Moisture content 13.1% was below the critical for fungal growth which will not grow under the moisture even if the temperature was suitable;14.0% was above the critical and above the critical value, the higher the moisture content, the more suitable for fungal spores germination, and the higher the temperature, the faster the fungal growth; the fungal growth had a larger influence on fatty acidity than the moisture and the temperature. Under the condition of the moisture content of paddy was below 13.1%, there was no growth of fungi and the fatty acidity value rose slowly. On the other hand, when the moisture content of paddy was above 14.0% and once the fungi grew, the fatty acidity value would rise rapidly. Germination rate was affected by the temperature more than fungal growth and moisture. When the paddy stored in high temperature for half a year, no matter fungal grew or not, the germination rate will almost reduce to zero. Low temperature storage can not only inhibit the growth of fungi, but also keep the seed germination rate.

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张海洋,欧阳毅,祁智慧,唐芳.稻谷储存水分和温度对真菌生长和稻谷主要品质的影响[J].粮油食品科技,2017,25(2):39-43.

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  • 在线发布日期: 2017-03-23
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