小麦保管常识（Common sense for wheat）.docVIP

小麦保管常识（Common sense for wheat） Common sense for wheat -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- - 2006-09-24 10:41:30 read 534 times Wheat is composed of three parts: cortex, embryo and endosperm. At the top, there is fuzz, called maimao. The back is raised, and the base of the back has the embryo. The abdomen is flat, and there is a groove in the middle, called the groin. The wheat and the groin are easy to hide the dust and microbes, not good for storage. In order to effectively strengthen the storage of wheat and ensure the safety of grain storage, this paper briefly introduces the storage methods of wheat in the storage process. I. basic characteristics of wheat storage: Wheat has a long, high temperature resistance, strong moisture absorption, long-term storage, but easy to live. The length of wheat after ripening period vary with varieties, general with germination rate was 80% for after the completion of the familiar signs, most varieties of ripe stage in about two months, after a few more than 80 days, the white wheat after ripening period is shorter, longer red-skinned wheat after cooked. Ripening of the wheat in the large amount of breathing, metabolism, prone to grain piles upper adverse changes such as sweating, fever, mildew, among them more than the red one white wheat wheat, wheat in the familiar role later, after the completion of quality improvement, keeping stability improved. Wheat has high heat resistance. , according to the relevant test data reflect the water at more than 17% less than 46 ℃ dry grain temperature, moisture under 17% less than 54 ℃ dry grain temperature, enzyme activity of not, dont lose germination rate, also do not lower the quality of flour, gr