Abstract
The changes were discussed in wheart storage in the initial deterioration site and physiological enzymes activity. The variation of enzymes activity was detected in natural aging and artificial aging wheat by setting three temperature of 30 ℃, 40 ℃ and 50 ℃. And the embryo tissue was also observed by microscope to ensure the deterioration region of wheat. The results showed that the physiological deterioration began with the cap of radical, and then extend to the radical, at last reached the plumule. In the process of deterioration at different temperatures, the catalase activity gradually decreased and remains at a very low level in the end. However, the activity of dehydrogenase and amylase increased gradually at the beginning and then dropped down little. In several of storage temperature，the higher the temperature is, the more intense changes of enzyme activity.
Publication Date
4-28-2015
First Page
183
Last Page
186
DOI
10.13652/j.issn.1003-5788.2015.02.041
Recommended Citation
Weilong, LIU; Cuixiang, LI; Yuli, WANG; and Yuansen, HU
(2015)
"Effect of temperature on deterioration site and Physiological enzymes activity during wheat storing,"
Food and Machinery: Vol. 31:
Iss.
2, Article 41.
DOI: 10.13652/j.issn.1003-5788.2015.02.041
Available at:
https://www.ifoodmm.cn/journal/vol31/iss2/41
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