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Long‐term storage of wheat
Author(s) -
Pixton S. W.,
Hyde Mary B.,
Ayerst G.
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740150304
Subject(s) - term (time) , wheat grain , environmental science , agronomy , food science , chemistry , biology , physics , quantum mechanics
A study is being made of changes in wheat stored up to 10–12 years under conditions such as might be used for long‐term commercial storage. Changes in as many characteristics of the grain as possible are measured. The effects of low temperature and low oxygen concentration, singly and together, on the changes occurring during storage are being studied. The present paper describes the methods used to detect the small changes which occurred in grain stored under the above conditions for 4 years.