Overview of methods of wheat grain conservation in early stages of ripeness

The problem of reducing losses and using grain remains one of the most pressing problems of national importance. To prevent the occurrence of unacceptable quantitative and qualitative losses of grain, a timely and correctly carried out post-harvest processing plays an important role. This article discusses the methods of conservation of wheat by various methods at the early stages of ripeness: grain preservation by drying method, convective method, conductive method, thermoradiation method, grain preservation by silage method and freeze preservation, reveals their advantages and conducts an analytical analysis. Harvesting cereal crops in the phase of milky-wax and waxy ripeness allows you to get a crop with an increased content of nutrients in comparison with full ripeness wheat grain. The article describes the biochemical processes occurring in the grain during its ripening. Harvesting grain in the phase of milky and waxy ripeness makes it possible to prepare raw materials for production with a higher content of protein, fats and nutrients, which is the relevance of the study.