抄録
This investigation was carried out to obtain some basic data for grain storage: rough rice, shelled corn and soybeans with different moisture contents were stored under different controlled temperatures at the laboratory, and the changes in quality of grains were examined during storage.
The results obtained are summarized as follows;
1) Generally, the higher storage temperature and moisture content, the more fat acidity values of grain become increased.
2) Comparing the time period to reach to a critical value of fat acidity with the one to occure discolored, mold-contaminated, or smelling bad ordors, the latter period is shorter when the storage temperature and moisture content of grains are higher.
Under the conditions of storage which temperature and moisture levels are lower, the fat acidity is dominant index to show the change of grain quality.
3) Under the storage condition of low temperature, 5 and -5°C, the grains may be stored safely without any concern to moisture contents ranging 12 to 20%.
4) At-10 to -12°C, the percentage of germination drops rapidly as the mosture content increased (for rough rice), and therefore it is not recommeded to store high moisture grains under these conditions of temperature.
5) For rough rice and shelled corn with lower moisture contents, the grains can be safely stored for a fairly prolonged period at the low temperature, -45°C. For soybeans, however, it should not be stored at the temperature below -10°C., because the percentage of germination rapidly decreases under these temperature conditions.
6) From the results mentioned above, the critical number of days for safety storage of grain were shown in Fig. 10 and 11.
