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Maize grains ( Zea mays var indurata) «Plata» tipe destined to commercialization were submitted to a relative humidity of the intergranular air of 92% during 120 days to 25 °C. The kinetics of rehydration, humidity and biological damage («mouldy» «blue eye» and «spoiled») was determined. After 14 to 17 days, the sample rehydrates on the basis of commercialization of 14,5% of humidity and in the same period a degree of standard of commercial quality is lost. It is established that the basis of commercialization of 14,5% is very near the limit which favours the biological damage.

Cinética de rehidratación y deterioro biológico en <i>Zea mays</i> almacenado a una Humedad Relativa del Aire Intergranular (HRAI) del 92%