CAJ | 학술논문

研究以15个小麦品种为材料,研究小麦在不同储藏温度下的籽粒特性和食用品质的变化。结果表明：储存过程中小麦的品质特性的变化受到温度和样品自身因素的影响。40℃条件下品质变化较快,尤其是种子生命活力,在储存3~6个月时已基本丧失了生命活力。储存过程中不同品种的小麦生命活力和食品加工品质的变化有很大的差异,说明小麦品种的耐储性可能存在可遗传的变异。籽粒硬度与损伤淀粉含量关系密切,但是小麦储存过程中硬度的变化尚无法得到确切的结论。
연구이15개소맥품충위재료,연구소맥재불동저장온도하적자립특성화식용품질적변화。결과표명：저존과정중소맥적품질특성적변화수도온도화양품자신인소적영향。40℃조건하품질변화교쾌,우기시충자생명활력,재저존3~6개월시이기본상실료생명활력。저존과정중불동품충적소맥생명활력화식품가공품질적변화유흔대적차이,설명소맥품충적내저성가능존재가유전적변이。자립경도여손상정분함량관계밀절,단시소맥저존과정중경도적변화상무법득도학절적결론。
15 varieties of wheat were used to study the variation of kernel characteristics and end-use quality during storage.The result showed that the change of wheat quality was influenced by wheat identity as well as storage temperature.Quality changed quickly at 40 ℃,especially the seed viability would almost lost totally after store for 3～6 month.Different wheat had different quality changes and different seed viability during storage,which indicated that there might be some genetic variations which controlled the tolerance against long-term storage among wheat varieties.The kernel hardness related to damaged starch in wheat flour,but no definite conclusion about the change of wheat kernel hardness during storage could be obtained by now.