Physicochemical properties of wheat grains affected by after-ripening

摘要

The current work examines the physicochemical properties of wheat grains after 30, 60, 90, 120, and 150 days of storage. Storage time had a considerable influence on the quality of wheat, which remained stable for up to 90-120 days. Compared with freshly harvested wheat, increased storage time resulted in a decrease in catalase activity. However, damaged starch content, flour yield and gluten index increased during storage. The storage period of 60 days positively affected falling number, amylose content and wet gluten content except for reducing sugar content. Additionally, the three wheat varieties differed in terms of quality changes during storage. Results revealed that after-ripening had multiple effects on improving on three traits, which are particularly associated with wheat quality.