The Physiological Deterioration Characteristics Of Germinated Wheat And Wheat During Storage

physical structure of Germinated wheat have been destroyed in the process ofgermination, the seed coat has broken, the embryo has begun to sprout. because of its variousenzyme in the grain was active, respiration was enhanced, acromolecular substances wasconsumed and other physiological reasons During storage, eventually lead to the storagestability decreased and wheat quality deterioration, In this paper, Zhengmai366(mediumgluten red wheat) as the research object,was studied under different storage conditions oftemperature and humidity, the relationship between physiological deterioration ofgerminated wheat and physiological enzyme activity; in an airtight storage environment,under different water content and different temperatures, the effect of germinated wheatmildew occurred on the influence of the grain respiration. At the same time the consumptionof macromolecular substances at the beginningand the end of storage were compared, weobtained preliminary data of germinated wheat physiological deterioration during storage, itcan provide reference data for the safe storage and quality analysis and wheat improved ofwheat and Germinated wheat.1.The biological enzyme activity change in the physical deterioration process of thestorage of the wheat and germinated wheat.As the extension of storage time, the normal quality wheat and the germinatedwheat have taken place different degrees of changes, the germination rate both decreased,and the initial water content, the higher the storage temperature, the faster germination ratedecline. This kind of situation is more obvious in the germination of wheat. The enzymeactivity In the physiological deterioration germinated are more active than normal wheat, Theinitial water content and storage temperature have different effect on normal wheat and thegerminated wheat. When water content is15%, No matter what kind of storage temperatureWhether normal wheat or the germination wheat, the storage time both are very short. Duringthe storage period, Its various biological enzyme activity (PPO, CAT,ylase,dehydrogenase)are all on the rise. When water content is13%, Samples of PPO activity decreased as thestorage quality deterioration. Storage temperature has effect on the activity of wheat, But itsinfluence degree relative to the initial water content and wheat quality is weaker, Moreover,the CAT curve a downward trend, the higer r the storage temperature, the faster the wheatCAT activity decline. Amylase activity showed a trend of rise before they are stable, because the germinated wheat amylase activity is the most active, it is the first one to reach the steadystate. The higher of the temperature, the greater of the impact on the amylase activity.Dehydrogenase activity presents as the extension of storage time dynamic downward trend,each samples of wheat dehydrogenase activity dropped to the same level at the end of thestorage. the storage temperature and samples of wheat quality (whether sprout) have effect onthe dydrogenase activity.2, respiration changes of the germinated wheat and wheat and wheat during storagewhen Stored in a sealed environment, with the extension of storage time, the germination rateof wheat was decreased, wheat vitality wass reduced, and mildew occurred, wheat qualitydeterioration. The effect of different moisture content and physiological respiration of wheatduring storage, the research has shown that the trend of wheat samples respiration curvewere rising at first as the extension of storage time and then stabilized. respiration ofGerminated wheat was stronger than normal wheat,and higher storage temperature, higherwater content of wheat, the the respiratory intensity was stronger. the water content of15%ofgerminated wheat, its electrical conductivity was increased with the extension of storagetime. other samples under the moisture content of wheat,conductivity change law were notvery obvious. In addition, compared with the normal storage,under airtight storage, thenumber and the species of mold were reduced significantly both the normal wheat and thegerminated wheat. the respiration of wheat has an inhibiting effect on the growth and breathof mould. So The respiration of the wheat was positively related to the quality deteriorationof wheat.3. The changes of the macromolecular material between normal wheat and germinationwheat during the the process of storageThis test have studied protein and starch grains in the process of physical deteriorationin the storge of normal wheat and germination wheat, the result is, when Water content is13%,the protein of germination wheat is instability, the protein has been degraded during theprocess of storge, this cause the electrophoresis banding more diffuse and gray, the watersoluble protein changed in normal wheat,It is mainly the consumption of large molecular weight proteins. The initial water contentincrease when the storage temperature increase, the Water-soluble protein stabilitydeteriorated. The change of the salt soluble protein and water-soluble protein is similar, butcan not catch up with the change of soluble protein. gliadin proteins of the normal wheat andgermination of wheat were no changes. No matter what samples of wheat, what storage and how long storage time, big starch grains have absolute dominance In the wheat starch quality,The weight of the small starch granule is about1/8-1/10of the large starch grains. Big starchgrains weight is generally higher than normal wheat and germination wheat. At the beginningof the storge the number of the large starch grains were greater than the number at the end.This explains that protein and starch grains were consumed in the process of storge...