Germination of wheat in dependance of storage conditions

Proučavanje klijavosti i kemijskih promjena koje se događaju u zrnu pšenice tri sorte, Divana, Žitarka i Srpanjka, tijekom 360 dana starenja pri četiri različita uvjeta temperature i relativne vlažnosti zraka (% RH), pokazalo je da starenjem zrna dolazi do sniženja klijavosti i energije klijanja zrna, te do povišenja stupnja kiselosti brašna, prividnog povišenja udjela vlažnog glutena i promjene sposobnosti bubrenja glutena. Sniženje klijavosti i energije klijanja zrna ispitivanih pšenica tijekom 360 dana starenja nastupa samo pri 25 ± 0,7°C i 40 ± 0,6°C . Brzina i intenzitet ukupno uočenih promjena, ovisna je o primijenjenim uvjetima starenja zrna kako slijedi: 40 ± 0,6 °C; 45 ± 2 % RH > 25 ± 0,7 °C; 45 ± 7 % RH > 2-25 °C; 60-74 % RH > 4 ± 0,5 °C; 45 ± 4 % RH.Germination and chemical changes occurring during wheat seeds ageing of varieties Divana, Žitarka and Srpanjka, under different storage conditions were studied. It was shown that wheat seed ageing was accompanied by loss of seed germination and germination energy, as well as changes in wheat seeds and flour quality parameters, such as increase in flour acidity, apparent wet gluten increase, and increase or decrease of sedimentation value. Decrease of germination and germination energy was observed only at 40 ± 0.6 °C and 25 ± 0.7 °C. The velocities and intensities of changes observed within wheat seeds were dependent on applied ageing conditions as follows: 40 ± 0.6 °C; 45 ± 2% RH > 25 ± 0.7 °C; 45 ± 7% RH > 2-25 °C, 60-74% RH > 4 ± 0.5 °C; 45 ± 4% RH