GRAINGROWERS generally experience anxiety when the falling number test machine comes out at harvest, but new preliminary research findings suggest wheat falling number test results could improve with time in storage.
This research explored the possibility of falling number test results improving due to grain being stored.
While growers have reported this anecdotally, until now the concept had not been scientifically tested.
Grains Research and Development Corporation grain storage extension team lead Chris Warrick said trials by Agriculture Victoria indicated wheat falling number could increase by up to 50 seconds and even exceed 300 seconds post storage.
In contrast, barley did not show an increase and further research was needed to understand the differences.
Preliminary findings indicated that wheat with an initial falling number test result exceeding 250 seconds had the potential to increase and surpass the 300-second threshold needed for various Australian wheat grades during storage.
It was also revealed that while cold storage was best for mould and insect prevention, storing wheat at 25 to 30 degrees Celsius had the potential to increase the likelihood of increasing the falling number test results compared to colder temperatures.
Wheat used in the research had a moisture content of 11 per cent and was stored at 45 per cent humidity.
The impact of varying moisture levels on falling number changes remained unknown.
Preliminary research shows that increasing the falling number by 40 to 50 seconds took four to six months.
Agriculture Victoria research leader Dr Cassandra Walker said research found where wheat had an initial falling number of less than 250 seconds, no change in falling number was observed.
“We are not talking about magic, specific storage conditions are essentially an attempt to stop the very early stages of germination,” she said.
For more information go to storedgrain.com.au or call your nearest grain storage specialist on 1800 933 845.
