Study On The Change Of Quality Characteristics Of Three Main Staple Grain In Different Storage Time

This experiment used rice,wheat,corn as the research object in Liaoning Province(14 Cities),analyzed the changes of the indicators of the raw grain which has stored from 0 to 2 years,and the correlation with the raw grain's storage time.The experiments about rice include: water,fatty acid value,brown rice rate,head rice,impurities,brown rice beyond rice,taste value,color,odor,heavy metals and pesticide residues,etc;The experiments about wheat include: bulk density,imperfect particle,impurities,moisture content,water injection of the gluten,taste value,color and smell,etc;The experiments about the corn include: bulk density,imperfect particle,impurities,moisture content,fatty acid value,taste value,color and odor,ect.Analyzing and comparing these indicators and the raw grain storage time.The results show that:In the rice storage process,with the increase in storage time,moisture,taste score,milled rice rate,brown rice rate decreased slightly;the increase in fatty acid value,impurities,outer husked rice had;color and smell no obvious change.In the wheat storage process,with the increase of storage time,imperfect grain,impurities,moisture,water absorption of gluten increased;taste score decreased;no significant changes in color and flavor.In the corn storage process,with the increase of storage time,imperfect increased grain,impurities,moisture and fatty acid value;taste score decreased;color and smell no change.During the period of storage,all the indexes reached the relevant storage standards,and the percent of pass of the grain in Liaoning Province at the check and accept time has of reached 100%,and there was no indication of exceeding the limit during the storage period.The index which has the greatest change after 1 ~ 2 years is the value of the fatty acid,and the smallest change is the impurity content.