The Studies On Activity Characteristics Of Fungus On Different Varieties Of Wheat In The Process Of Storage

This thesis mainly discuss the fungi activity characteristics in different varieties of wheatduring storage, and so as to determine the different storage conditions in different wheat varietiesand to make sure whether can be mixed stored, in order to provide useful data for barn workers.Choose Jimai38, Zhengmai004, Zhengmai366, Lunxuan987,Aikang58, Zhoumai22,Yumai69, Zhengmai9023Wenmai6and Taikong6ten wheat varieties which are the mostwidely planted in henan province, set temperature conditions as15℃,20℃,25℃,30℃and35℃, and move the moisture of wheat samples to a safe condition and higher than safe moistureby1%to storage, test the amount of fungi in different wheat samples, and use SPSS to analysisthe data, so as to determine the difference of fungi activities different varieties during storage.The difference of fungi in different wheat varieties is closely related to the environmentalconditions. When the wheat are stored in safe conditions, when the temperature under30℃， thedifferences of fungi for the ten samples are not significant, when the temperature up to35℃,Jimai38have the most fungi than the others, which is needed to pay more attention; When thewheat are stored in unsafe conditions, and the risk of different varieties is very low when thetemperature below25℃; When the temperature is higher than25℃, Jimai38may affect othermixed wheat safe storage, storage process should pay close attention to the growth of the mould.When the wheat are stored safely, Alternaria and Helminthosporium mold are the moseimportant fungi in every varieties, which is as same as non-stored wheat. For the already moldywheat, Lunxuan987, Wenmai6and Taikong6have a huge amont of Penicillium, the othervarieties all have Aspergillus glaucum as their advantage bacterium.When the storage condition is25℃,14.5%, hard wheat and medium hard wheat, mediumhard wheat and soft hard wheat all have no significant differences, the activity of fungi in hardwheat and soft hard wheat have differences.For different wheat varieties, the trends in storage of fresh wheat and staleness wheat areconsistent, every kind of staleness wheat storage type all have more fungi than fresh wheat.Microbial activity value can accurately reflect the fungi activities during stored wheat, all varieties of wheat active value present a height consistent with the amount of fungi, and showsmore sensitive than traditional detection method.