小麦储藏粉尘的变化与真菌生长

小麦储藏过程中,真菌在粮食中生长,会产生大量的孢子、菌丝及真菌分解物,它们可直接引起小麦中粉尘的变化。采用比浊法研究了13.3%、14.2%、15.7%、16.4%、18.2%水分的小麦在15、20、25、30℃下储藏90 d,粉尘的变化与真菌生长的关系。结果表明,13.3%和14.2%的小麦储藏90 d,未发现有真菌的生长,浊度值变化均处于一个较低的水平(小于0.250 A);15.7%、16.4%和18.2%水分的样品储藏中有部分检出有真菌的生长,初期浊度值在0.260~0.308 A,随着储藏时间的增加,被感染样品的真菌生长和浊度值的变化均呈上升趋势,两者有良好的相关性。在储粮过程中通过对小麦粉尘变化的检测,可对储粮真菌的生长进行预测。

Dust Change and Fungi Growth in Stored Wheat

When storage fungus grow in stored grains,lots of spores, mycelia and decomposers by fungus are produced, which directly bring on a change of dust amount in stored grains. The relation between the dust change and the fungi growth was studied using wheat samples of moisture 13.3%, 14.2%, 15.7%, 16.4%, 18.2% stored at 15, 20,25,30 ℃ for 90 d and using nephelometry for dust detection. Results: Fungus can not grow in wheat of moisture 13.3% and 14.2% during 90 d storage,and the turbidity values of these samples are at a lower level(less than 0. 250 A). The growth of stored fungus are detected in some samples of moisture 15.7%, 16.4% and 18.2% ,the turbidity values at initial stage are 0.260～0.308 A. The turbidity value and fungi growth of the infected samples both increase with extending storage time, and the dust change is obviously correlative with the growth of stored fungus. The growth of stored fungus could be monitored through measuring the dust change in stored grains.