Open AccessGrain quality and status of oats (Avena sativa L.) during storage
Author(s) -
S. Rakić,
Snežana Janković,
M. Krivokapic,
R. Jovanović,
Jela Ikanović
Publication year - 2012
Publication title -
biotechnology in animal husbandry/biotechnology in animal husbandry
Language(s) - English
Resource type - Journals
eISSN - 2217-7140
pISSN - 1450-9156
DOI - 10.2298/bah1204863r
Subject(s) - avena , germination , zoology , cultivar , horticulture , volume (thermodynamics) , chemistry , biology , veterinary medicine , food science , agronomy , medicine , physics , quantum mechanics
The purpose of this study has been to determine the effect of storage on grain quality of three oat cultivars selected in Serbia - Dunav, Vrbas and NS Tara. Freshly harvested oats were stored at the temperature of 25?2?C for 12 and 20 months. There was a significant decrease in the volume mass (458.4 to 408.9 kg/m-3) and the absolute mass of grains (26.6 to 24.2%) during the storage. The germination potential of the grains decreased over time (96.2-94.1%). The changes in the acid degree values (3.77-3.99 ml 1(Na OH/100 g) are highly significant (p<0.01). Initially, the pH level of the fresh samples was 6.2, and it decreased to 5.8 after 20 months. Genotypes and volume mass have great effect on storage duration (?2=0.8130 ?2 =0.7621 and ?2=0.6780). The interaction between the studied factors did not show statistically significant effects on the change in germination of oat grains (p>0.05). What mostly affects an increase in the acid degree value of oat grains is storage duration, followed by a genotype and the interaction between these two factors. The studied oat genotypes show no significant differences in glassiness (p>0.05).