Carbon Dioxide Respiration Rates in Wheat at Various Temperatures and Moisture Contents

Raudienė, Edita; Rušinskas, D.; Balčiūnas, Gintautas; Juodeikienė, Gražina; Gailius, D.

doi:10.1007/s12647-016-0202-4

Cited by 21 publications

(12 citation statements)

References 10 publications

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“…Generally, a variety of factors can contribute to the damage or deterioration of wheat seeds during storage. 30,31 Firstly, the fungal activities can damage the cell structure of wheat seeds and further cause the nutrients loss in endosperm. Secondly, the internal deterioration caused by the intensive respiration of wheat seeds may cause the nutrients loss in endosperm.…”

Section: Microstructure Of Endosperm and Embryo During Storagementioning

confidence: 99%

Effects of deterioration and mildewing on the quality of wheat seeds with different moisture contents during storage

et al. 2020

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Deterioration and mildewing caused by moisture of wheat seeds are serious problems that should be addressed for safe storage. In this work, simulated storage facilities were employed to preserve wheat seeds with different moisture contents (16%, 18%, 20% and 22%). The temperature changes in grain bulk, the mildewing situation, and the biochemical properties of wheat seeds were analyzed. Microstructures of endosperm and embryos were observed under electron microscopy. The results showed that with the increase of moisture content in wheat seeds, the deterioration and mildewing became serious. In the storage of wheat seeds with high moisture content, serious damage to the internal structure of endosperm and embryo was observed. Besides, the temperature increase and the fungal growth in grain bulk are attributed to the moisture of wheat seeds. Particularly, with the nutrient loss and cell damage, germination efficiency decreased with the extension of the storage period and the biochemical properties of wheat seeds are negatively impacted. Based on the results of this study, to prevent the deterioration and mildewing of wheat seeds and protect the biochemical properties in long-term storage, moisture should be controlled during the storage.

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Section: Microstructure Of Endosperm and Embryo During Storagementioning

confidence: 99%

Effects of deterioration and mildewing on the quality of wheat seeds with different moisture contents during storage

et al. 2020

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“…The use of e-nose technology or various sensors has been proved to be developed and applied in various fields of life, such as food (Peris et al 2009;Loutfi et al 2015;Raudienė et al 2017), environmental monitoring (Dentoni et al 2012;Capelli et al 2014) and medicine (de Heer et al 2016). Application of e-nose technology to various meats is one of the main application areas in the food industry (Barbri et al 2008;Hong et al 2012;Dissing et al 2013;Zohora et al 2013).…”

mentioning

confidence: 99%

Rapid evaluation of fresh chicken meat quality by electronic nose

Raudienė¹,

Gailius²,

Vinauskienė³

et al. 2018

Czech J. Food Sci.

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A prototype of electronic nose (e-nose) with the gas sensor system for evaluation of fresh chicken meat freshness was developed. In this paper a rapid, simple and not expensive system for fresh chicken meat spoilage detection was investigated that provides objective and reliable results. Quality changes in fresh chicken meat during storage were monitored by the metal oxide sensor (MOS) system and compared with the results of traditional chemical measurements. Gas sensor selection was tested for evaluation of volatile fatty acids (VFA) mainly representing meat spoilage.The study demonstrated that a correlation coefficient (R<sup>2</sup> = 0.89) between e-nose signals and traditional chemical method was high. These results prove that the developed e-nose prototype has a potential for assessing fresh chicken meat freshness and allows discriminating meat into fresh, unsafe and spoiled.

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“…Furthermore, [ 21 , 23 ] revealed that the optimum temperature for biological activities of storage insects ranges from 26 to 33°C and when ambient temperatures are outside this range, these activities are reduced. The lower grain temperature could also be attributed to the lower grain respiratory rate, thus avoiding early spoilage during storage period as mentioned by [ 30 ] who found that the respiration rate of wheat grain increased after several days when grain temperature increased to 30 and 35°C.…”

Section: Resultsmentioning

confidence: 88%

“…International Journal of Food Science respiratory rate, thus avoiding early spoilage during storage period as mentioned by [30] who found that the respiration rate of wheat grain increased after several days when grain temperature increased to 30 and 35°C.…”

Section: Grain Bulkmentioning

confidence: 93%

Performance Analysis and Quality Evaluation of Wheat Storage in Horizontal Silo Bags

Elkholy

Kamel

2021

International Journal of Food Science

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Wheat still suffers from the problem of traditional storage methods, limited storage capacity, and a high percentage of losses in terms of quantity and quality. Hermetic silo bags are economical and alternative technique to the traditional storage methods. Ten horizontal plastic silos with the capacity of 200 tons/silo were tested and evaluated for eight months of wheat storage. The evaluations included grain bulk temperature, CO2 concentration, fungal and microbial count, insect count, grain moisture content, 1000-grain weight, falling number, and protein content. The results showed that the stored wheat quality was maintained without any significant difference during the storage period in terms of 1000-grain weight, grain moisture content, and falling number, while there were slight changes in protein content and kernel hardness with a decrease of 5.5% and 4.6% at the end of the storage period. There were no statistically significant differences at the sampling location along the length of the storage silos, which confirms the homogeneity of the internal conditions of the examined silo. The grain bulk temperature inside the silos was always lower than the surrounding ambient air temperature. The higher concentration of carbon dioxide inside the silos during the storage period led to a decrease in fungal and microbial count and the presence of dead insects at the end of the storage period.

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Carbon Dioxide Respiration Rates in Wheat at Various Temperatures and Moisture Contents

Cited by 21 publications

References 10 publications

Effects of deterioration and mildewing on the quality of wheat seeds with different moisture contents during storage

Effects of deterioration and mildewing on the quality of wheat seeds with different moisture contents during storage

Rapid evaluation of fresh chicken meat quality by electronic nose

Performance Analysis and Quality Evaluation of Wheat Storage in Horizontal Silo Bags

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