IMPACT OF STORAGE SOURCES ON PHYSICOCHEMICAL PROPERTIES OF VARIOUS WHEAT VARIETIES

MAHMOODA BURIRO, FATEH CHAND OAD, MOHAMMAD IBRAHIM KEERIO, ALLAH WADHAYO GANDAHI and GHULAM MUSTAFA LAGHARI Sindh Agriculture University, Tandojam – Pakistan . ABSTRACT Wheat seed quality, milling and nutritive value always remained a big issue before grower, miller and consumer respectively. Traditional and recent methods of grain storage inflict lot of losses in terms of physical and chemical properties. These losses could be improved by providing appropriate storage source. The laboratory investigations were therefore carried out at Department of Agronomy, Sindh Agriculture University, Tandojam, Pakistan during 2009. Five wheat varieties viz. Moomal-2000, TJ-83, Imdad-2005, Abadgar-93 and Mehran-89 were stored for 180 days in five storage sources (jute bags kept under open sky covered with plastic, jute bags kept in closed storage, plastic bags kept in closed storage, earthen silos, and iron metal bins) in randomized complete block design (RCBD), replicated three times. Seed stored in iron bins increased seed index value of Imdad-2005 and seed moisture content of Moomal-2000. Seed germination was superior in Moomal-2000 stored in earthen silos, and or plastic and jute bags kept in closed storage, or under open sky covered with plastic sheets. Higher protein content was found in Moomal-2000, TJ-83, Mehran-89 and Imdad-2005 stored in jute bags kept in closed storage or under open sky covered with plastic sheets. Wet gluten was greater in seeds of Mehran-89 and Abadgar-93 stored in jute bags kept in closed storage or under open sky covered with plastic sheets. Ash content increased in Moomal-2000 stored in jute bags kept under open sky covered with plastic sheets or in iron bins. Lipid content and falling number were more in TJ-83 stored in all types of storage sources. EC was more in seed of Moomal-2000. Seed of Mehran-89 kept in jute bags placed in open sky reduced moisture content. Poor seed germination, protein and wet gluten percentage were recorded in variety Abadgar-93 stored in iron bins and jute bags stored in closed stores respectively. TJ-83 kept in jute bags and covered with plastic sheets deprived seed ash content. Mehran-89 stored in metal bins had poor lipids content. All the wheat varieties as affected by storage sources had falling number more than 400 seconds which indicates the suitability of wheat varieties for milling and bread making purposes. Overall, results showed that among the storage sources, iron bins, were found suitable for maintaining physico-chemical properties of wheat grain. Key Words: Wheat, Storage, Germination, Quality, Protein, Gluten, Ash Citation: Buriro, M., F.C. Oad, M.I. Keerio, A.W. Gandahi and G.M. Laghari. 2012. Impact of storage sources on physicochemical properties of various wheat verities. Sarhad J. Agric. 28(2):185-190 INTRODUCTION For constant availability of agricultural products used for food, agriculture purposes, and for stabilizing the economy of any country it becomes most important to maintain continuity in supplying quality food grains to consumers as well as to farming community. For continuous seed supply, grain storage plays an important role in the economy of developed and developing countries (Ellis et al ., 1992). Many researchers believe that before storing wheat grain, it must be floor dried for obtaining appropriate moisture; otherwise many problems may occur in germination and eating quality. Losses in stored grains incurred due to physical (temperature, humidity) or technical (storage conditions, methods and duration) are difficult to control under the poor management conditions (Tyler and Boxall, 1984). Losses in wheat grain due to scarce storage facilities may go up to 4% (McFarlane, 1989), while losses more than 40% for other grains are common (NRC, 1996). Losses caused due to storage conditions specially in case of wheat are of significant nature and quality losses goes beyond 6.6% when stored in jute bags and these losses could be reduced upto 2% if stored in metal bins (Sinha and Sharma, 2004; Nizamani, 2010). If favorable storage conditions are not present, the germination in wheat varieties may differ significantly. Before storing wheat grain, it must be dried for proper moisture; otherwise many problems may occur in germination and eating quality (Gu et al., 2000; Ueno, 2003). Storage of cereal grains at unsuitable temperature, storage structure and dampness during storage affects protein (Marshall and Chrastil, 1992), carbohydrate composition (Pajic et al ., 1992), and induces changes in physical characteristics viz. acidity and pH (Huyguebaert and Schoner, 1999; and Zhang et al ., 1997; Savich and Joldaspaeva, 1993). The fluctuations in temperature, dampness during storage and its longevity result in significant nutrient losses (Kumar and Singh, 1984; Onigbinde and Akinycle, 1988; South et al ., 1991 and Shah et al ., 2002). Prolonged storage period with high seed moisture percentage also causes reduction in germination, seedling