Quality of wheat grains harvested with different moisture contents and stored in hermetic and conventional system

Wheat (Triticum aestivum) is one of the main cereals consumed in the world and is very important for food security. Harvest time and storage may influences physical and physiological quality, and also the fungal incidence in the grains. This work evaluated physical and physiological quality and fungal incidence in wheat grains of BRS Parrudo cultivar wheat at different harvest moisture contents and stored under hermetic and conventional conditions, PET bottles and kraft paper bags, respectively. Harvesting was done when wheat reached moisture contents (MCs) of 28.6, 18.5 and 12.9%, followed by drying at 38°C in a forced air circulation oven until MC was 13%. The wheat was then stored for 240 days. Quality evaluations were done after drying and every 60 days during the storage period. The quality of the wheat declined throughout the storage period, regardless of the MC, and harvest delay negatively affected quality. Fusarium spp. and other fungi declined while Aspergillus spp. and Penicillium spp. increased regardless of harvest MC or storage.