Storage of buckwheat seeds. Production and processing of seed buckwheat. Granaries must meet special requirements, taking into account the physical and physiological characteristics of the grain mass. These requirements include

So, according to Rosstat, in 2014 the grain harvest in Russia exceeded 1,085 million tons, which is a record level in the modern history of Russia. At the same time, in the general production process of cultivation of harvesting and post-harvest processing of the harvest of grain and other crops, the main costs fall on the post-harvest processing, which consists in cleaning and drying, as a result of which the grain seed material must be brought to the required standards for the purity of moisture and other indicators of grain and seeds. which are installed ...

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Introduction

In recent years, there has been a steady tendency in Russia to increase the production of grain and other products of the plant growing industry. So, according to Rosstat, in 2014 the grain harvest in Russia exceeded 108.5 million tons, this is a record level in the modern history of Russia.At the same time, a large place is given to cereal crops. One of them is buckwheat. During the same period, Russia more than doubled buckwheat harvest and exceeded 800 thousand tons (Official data of the Ministry of Agriculture).

Almost all agricultural products received from the moment of their receipt to sale in the form of raw materials or finished products undergo preliminary post-harvest processing and storage, which are the most important stage in the technology of agricultural products production. At the same time, in the general production process of cultivation, harvesting and post-harvest processing of grain and other crops, the main costs are spent on post-harvest processing, which consists in cleaning and drying, as a result of which the grain (seed) material must be brought to the required conditions (norms) on purity, moisture and other indicators of grain and seeds, which are established by the relevant state standards.

You can increase the yield, increase the gross yield, but not get the desired effect if there is a loss in quality and weight. According to expert estimates, the annual loss of grain in industrially developed countries is about 10%, and in developing countries they reach 50%. Half of all grain losses occur in post-harvest handling and mainly in storage. In Russia, according to Rosstat and the Ministry of Agriculture, losses of the harvested crop amount to 1.0-1.5 million tons, with an average price of 4.0 thousand rubles. per ton, losses from losses can range from 4 to 6 billion rubles. (A.E. Yukish, O.A.Ilyina, 2009).

Therefore, creating conditions that ensure reliable and long-term preservation of agricultural products, maintaining its quality in the post-harvest period is the most important task of agricultural producers.

Tasks put forward in the field of storage of agricultural products:

To preserve grain and seed stocks with minimal loss in weight and without lowering their quality;

To improve the quality of grain and seed stocks during the storage period, using appropriate technological methods and regimes;

It is most effective to organize post-harvest processing and storage of grain, with the least labor and cost per unit of product weight, but at the same time reduce costs and losses during storage. Since if the technology of post-harvest processing of grain is not followed, it is impossible to ensure good preservation even in the most advanced storage facilities. If the rules of post-harvest processing and the necessary storage regimes are observed, then the products not only do not lose their properties, but in some cases even improve them.

In solving the problems of increasing grain production, incl. buckwheat, which are carried out on the basis of agrotechnical and organizational measures, it is essential to improve the quality of the seed. At the same time, properly organized drying and additional processing of seeds is the key to a high yield and obtaining high quality seeds.

The purpose of this work: deepening and consolidation of theoretical and practical knowledge in the field of processing and storage of grain masses, namely buckwheat.

The work consists of an introduction, main part, conclusion, bibliography and appendices.

Technology of post-harvest processing and storage of grain (buckwheat seed)

The production of grain (seeds) in agriculture ends with its post-harvest processing, which is one of the most important stages in the process of grain production. At the same time, it solves two main interrelated problems (V.I. Atanazevich, 2007):

Providing long-term storage;

Bringing to the established cleanliness standards.

To solve the first problem, various methods are used, the main of which is grain drying. The second task is performed in the processes of cleaning a grain heap from weed and grain impurities and subsequent sorting, because the presence of impurities of other forms and crops in the seeds leads to the loss of the most important economically valuable traits and properties of the variety of high productivity, resistance to diseases and pests, and to a decrease in the technological qualities of grain.

The technological process of post-harvest processing of grain (seeds) consists of a number of technological operations, such as transportation, drying, cleaning, sorting and storage of grain. At the same time, high-quality performance of work on post-harvest processing of grain (seeds) and reduction of losses are possible on the basis of comprehensive mechanization of all work in the stream, at special grain-cleaning and drying complexes. The in-line method for receiving and processing grain has a number of features:

Simultaneous receipt of grain of different crops and different in moisture, weediness and other indicators in a short time;

Uneven grain supply by day and at certain hours of the day, a variety of types of granaries and equipment;

Various requirements for the processed grain, depending on the intended purpose of the latter, causing significant difficulties in the organization of continuous processing.

Taking into account the listed features, the flow method of receiving and processing grain should be understood as a system of operations carried out in a certain sequence and performed one after another without intermediate long-term overexposure of grain without processing. Acceptance and processing of grain in the flow should be carried out in accordance with the principle technological scheme, which is based on the following principles:

The input flow, which is uneven in the amount of grain, should not affect the deterioration of the use of transport and technological equipment;

Receiving devices should provide for the possibility of forming batches of grain of various crops and different quality with their separate further post-harvest processing and separate storage;

The weighing farm is used not only for quantitative accounting of grain and settlements with suppliers and recipients, but also for operational accounting of grain stored in elevators and warehouses;

Possibility to include transport and technological equipment of various capacities in the lines.

Depending on the production center, technological lines for receiving and processing grain are divided into:

Elevator; tower, built on the basis of drying and cleaning towers (SOB), receiving and cleaning towers (FOB), threshing and cleaning (MOB) and other towers;

Factory, created on the basis of factories for the acceptance and processing of corn and other crops;

Workshops organized for the same purpose as factory ones.

The most advanced technological lines for receiving and processing grain are elevators, which provide almost complete mechanization of all loading and unloading operations.

In our regions, annually up to 80% of threshed grain requires drying during its subsequent processing, because Incorrectly or inopportunely carried out post-harvest processing leads to the loss of more than 20% of the harvested grain (E.I. Trubilin, N.F. Fedorenko, A.I. Tlishev, 2009).

It should be said that the reasons for grain loss are divided into biological and mechanical. Among the mechanical losses, a significant place is occupied by grain injury, its spraying and spills. The technology of acceptance, post-harvest processing and storage provides for the movement of grain batches by various types of transport equipment, repeatedly exposing it to shock-abrasive effects, as well as shock effects when filling and emptying bunkers. Injury to grain, in turn, affects biological losses due to respiration, which is explained by the greater availability of injured caryopses to the action of microorganisms, especially mold fungi, and pests of grain stocks, as well as the physiological and biochemical activity of the grain itself under the influence of humidity and temperature.

Grain is a living substance. An inevitable consequence of the storage of freshly harvested grain is self-heating due to the respiration of all its living components. Delay in cleaning wet and raw grain can lead to self-heating and deterioration in quality after 10-12 hours of storage.

Within 10 days, due to natural biophysical processes, it begins to lose gluten and its nutritional value. Grain is being transformed from food grain into fodder grain, losing its quality and market value.

The basis of the grain mass is made up of individual grains, which are weakly adhered to each other. This ensures easy mobility of the grain mass, i.e. its flowability. Good flowability of grain and grain products is used in the practice of storage, processing, loading and unloading operations, movement (gravity principle).

There are wells in the intergranular mass that affect the physical and physiological processes taking place in it. The presence of air in intergranular spaces is necessary to maintain the viability of seeds. The high wellness of grain masses allows the use of active ventilation for the purpose of cooling or drying the grain.

Individual grains and grain mass as a whole are good sorbents, which is explained by the capillary-porous colloidal structure of each grain and the wellness of the grain mass. The greatest influence on the state of grain during storage is exerted by its ability to sorb and desorb water vapor, i.e. hygroscopicity. Moisturizing grain creates conditions for increasing the vital activity of grain, microorganisms and pests. As a result, the main principle of grain conservation is violated - the reduced vital activity of all living components of the grain mass.

For grain as an object of storage, such thermophysical properties as thermal conductivity, thermal diffusivity and thermal moisture conductivity are also important. Since the organic substances that make up the grain, and the air filling the intergranular spaces, are poor conductors of heat, in general, the entire grain mass has low heat and temperature conductivity and is used in grain storage practice: chilled grain mass retains a low temperature for a long time. time; thus, it is possible to cold preserve the grain mass.

Thermal moisture conductivity is associated with the movement of moisture in the grain mass with a heat flux caused by a temperature gradient. As a result of this phenomenon, moisture, moving with the flow of heat into colder layers or areas of the grain mass, leads to moistening of individual areas of the grain mass. Moisture movement with the heat flow can even lead to the formation of moisture condensation and a significant increase in grain moisture up to 50-70% and its germination.

The most important physiological process in any living organism is respiration. In the process of respiration, the cells of the grain receive energy due to the oxidation and decay of organic substances. Recall that in plant organisms, respiration (gas exchange) is carried out at the expense of sugars, the sugars consumed during respiration are obtained due to the oxidation or hydrolysis of more complex substances (in grain rich in starch, it is split into sugars) - this type of respiration is called aerobic.With a lack of oxygen in the intergranular space, the fermentation process takes place with the formation of ethyl alcohol - this type of respiration is called anaerobic.

In the process of respiration, the following occurs: loss of grain dry matter in the mass; an increase in the amount of moisture in the grain; changes in the air composition of intergranular spaces; the formation of heat in the grain mass, which can lead to its self-heating. All these consequences of respiration are undesirable and lead to the need to store grain in conditions that prevent intensive grain respiration. The main factors affecting the respiration rate of grain are, first of all, humidity, temperature and degree of aeration. The higher the humidity, the more intensively it breathes. The respiration rate of dry grain is practically zero. Raw grain, on the other hand, breathes so intensively that it loses up to 0.2% of its mass per day. The presence of bound moisture in the grain practically does not affect the respiration rate, because this moisture cannot move from cell to cell and hardly participates in physiological processes (respiration). Only mechanically bound moisture (free moisture) takes an active part in physiological processes, moving from cell to cell, activates respiratory enzymes, and the intensity of respiration increases.

Air access to the grain mass also affects the nature and intensity of its respiration. If the grain mass is stored for a long time without moving and blowing, then carbon dioxide accumulates in the intergranular spaces and the oxygen content decreases. Lack of oxygen and accumulated carbon dioxide have a depressing effect on grain with high humidity. When storing wet and raw grain in conditions of a lack of oxygen, the germination of grain decreases, therefore, to maintain the sowing qualities of grain with a moisture content above 14-15%, a periodic exchange of air in the grain mass is necessary (N.I. Malin, 2005).

Thus, only dry grain, free of free moisture, is stable in storage. A targeted increase in the technological and sowing qualities of grain, before laying it for storage, is post-harvest drying and cleaning.

The grain heap coming from combines and threshers consists of the grain of the harvested crop and impurities. Impurities are divided into grains and weeds. Grain impurities include broken, eaten grain of the main crop (residues of less than half of the grain), sprouted, shriveled grain, grains of other cultivated plants (for example, rye in wheat), weeds - weed seeds, organic impurities (chaff, parts of stems), as well as harmful impurities (cockle, smut, ergot, bitterness, vyazel, etc.) The grain can also contain metal impurities that get into it during harvesting and transportation. If the grain of the main crop to be harvested in the total mass is less than 85%, then such a grain product is considered a "mixture". The amount of impurities contained in the grain mixture, expressed in% to the weight of the sample, is called weediness.

Cleaning - This is the division (separation) of the grain mixture into separate fractions, differing in any physical and mechanical properties (size, density, etc.).

The task of cleaning is to isolate all impurities from the heap, as well as to isolate the puny, broken and damaged grain of the main crop in order to increase the purity of grain raw materials. All harvested grain is cleaned.

Cleaning can be preliminary, primary and secondary (N.B. Tumanovskaya, O.E. Shcherbakova, 2012).

Pre-cleaning is used for freshly harvested grain with a moisture content of up to 35%. At the same time, the content of the largest and smallest impurities in the refined grain decreases (from 15-20 to 3%), part of the excess moisture is removed, its flowability increases, subsequent processes (especially drying) are facilitated, and the grain resistance to self-heating increases during temporary storage in the embankment.

Freshly harvested grain with a moisture content of no more than 22% or pretreated and dried grain with a moisture content of no more than 18% is subjected to primary cleaning. At the same time, large, light and small impurities, crushed and shriveled grain are released from the grain; the content of impurities in the grain is reduced from 8-10 to 1-3%. The original grain heap is divided into three fractions: refined grain, feed waste and impurities.

Food and feed grains are mainly subjected to preliminary and primary cleaning, and seed - also secondary.

Secondary cleaning promotes the release of impurities close to it in size, difficult to separate weed seeds from the grain. As a result, the original grain heap is divided into seed fraction, grain of the second grade, light, small and large impurities.

Grain sortingis a process of mechanical separation of grain, purified from impurities, into fractions that differ in baking (for food) or sowing (for seed) qualities, carried out in order to obtain high-quality food and seed materials. Grain is sorted by size (thickness, width and length), weight, aerodynamic properties and other characteristics. Food grains are also sorted in order to improve their quality. In many grain cleaning machines, grain cleaning and screening are performed at the same time.

Calibration is the division of the cleaned seeds into fractions according to their size. The sizes of seeds of each fraction are within certain limits, due to the requirements for uniformity of seeding by the seeders. The use of calibrated seeds allows them to be evenly distributed over nests or in rows, which reduces labor costs for caring for crops, saves seed and increases yields.

As for buckwheat, itsstates are taken into account by humidity - 14-15%, depending on the growing area; weediness: clean - with a content of both weed and grain impurities up to 1% inclusive, medium purity, respectively, over 1 and up to 3%, weed over 3%; and size: coarse grain 80% or more, medium - less than 80% and up to 50%, small - less than 50%.

Buckwheat is preliminarily cleaned in a heap cleaner, then sent to separators. A large refined grain fraction is obtained in air-sieve separators from under-sowing sieves with openings of 0 3.4 ... 3.8 mm, the passage is a fine fraction containing broken and shelled grains, they are cleaned in air-sieve separators on over-sowing sieves with holes Ø 3.0 mm.

To isolate wheat, rye, barley (grain impurity) and wild radish segments from buckwheat, sieves with triangular holes are installed in the second separator, the size of the sides is 5 ... 6 mm. To clean buckwheat from impurities, the length of which exceeds the length of buckwheat grains (wheat, barley, oats, rye), use triers with meshes of 05 ... 8 mm and with meshes of 0 3.2 ... 4 mm to clean buckwheat from short impurities (buckwheat bindweed, crushed parts of grain, etc.). Light impurities (shrunken buckwheat grains, ore, light wild oat grains) are isolated in the separator pneumatic separation channels at an air flow rate of 4.5 ... 5.5 m / s.

At the same time, the technology of cleaning and sorting seed grain should proceed from the need to bring seeds to high sowing conditions in one pass, which depends on correctly selected schemes with the appropriate selection of sieves. Repeated passes through cleaning machines increase injured seeds and increase cleaning costs.

Rational schemes of the technological process of cleaning and sorting are based on laboratory analysis of the physical and mechanical properties of the incoming heap of grain. So, the indicators of the physical and mechanical properties of buckwheat seeds: the speed of hovering 2.5-9.5 m / s, length 4.4-8.0 mm, width 3.0-5.2 mm, density 1.2-1, 3 g / cm3. In each specific case, depending on the conditions for the formation of seeds and the nature of the debris entering the grain, the appropriate sizes of the sieve holes and the diameter of the cells of the indented cylinders should be selected (A.I. Izotova, 2012).

The main technological operation for bringing grain and seeds to a stable state during storage is drying, requiring strict adherence to all rules and instructions, in particular:

Formation of batches, homogeneous in moisture, preferably from refined grain, if drying is carried out in direct-flow grain dryers. This will ensure a uniform drying regime, its speed increases, and fuel consumption decreases;

Compliance with the recommended temperature regimes, mainly the grain heating regime, depending on the heat resistance of the crop, its moisture content and purpose, is of paramount importance for seed and food grain;

The end of drying according to the moisture content established for each crop (after overdrying, the grinding of grain and the consumption of energy resources sharply increase);

Cooling the heated grain ensures stable and reliable storage.

When grain is dried, the physical, physiological, biochemical and other properties of the grain change. At the same time, we have, on the one hand, grain that actively responds to all influences, on the other hand, a drying agent - a heat carrier that directly affects the grain, dries it.

As mentioned earlier, grain is a living organism. Heating the grain leads to a sharp increase in respiration. If a lack of oxygen is felt in the heated mass of grain, the grain will suffocate and the germination rate will sharply decrease.

The process of drying grain differs by its nature from drying other porous bodies in that the moisture in the grain does not simply permeate it, but enters into a complex chemical interaction with the proteins of the grain. Therefore, the return of moisture and its movement through grain tissues is much slower than in porous bodies. The mechanism of movement of moisture from grain occurs at three periods of moisture evaporation: grain warming up, constant drying rate and decreasing drying rate.

The period of grain heating is the initial stage of drying, which is 10-15% of the time of the entire drying process, an increase in the drying rate and a decrease in moisture. The ability of grain to absorb and release moisture is called grain hygroscopicity. After drying the surface layers of grain to a certain moisture content, further drying it slows down and requires much more energy than at the beginning of drying. The ability of the heat carrier during the drying process depends on the relative humidity of the air - the degree of its saturation with water vapor. At 100% relative humidity, the heating medium is completely saturated with water vapor and drying cannot take place. The lower the relative humidity of the heat carrier, the greater its ability to dry. For the drying mode, the temperature of the heat carrier and the speed of movement through the grain layer in the drying chamber are of great importance.

When drying grain, it is necessary to take into account its thermal stability, i.e. the ability to preserve seed and food qualities during the drying process. Therefore, the process and modes of drying are selected depending on the purpose of the grain - food or seed. There are features of drying seed grain, which is dried at lower temperatures than food grain, and its quality control is carried out according to germination and germination energy of seeds before and after drying. (IN AND. Atanazevich, 2007).

In order to quickly dry the seed grain with full preservation of its seed qualities, it is necessary to strictly observe a certain drying mode and strictly monitor the temperature of the grain drying agent (heating). Drying the seed grain with a moisture content of up to 250 C at a drying agent temperature of 70 ° C not only does not worsen, but also improves the seed qualities (germination, germination energy increase). If the seed grain cannot be dried stepwise, then the removal of moisture in one pass for food grain should not exceed 5-6% with repeated passes. Removal of moisture in one pass for seed should not exceed - 3-4%.

Seed grain must not be dried in drum (SZPB-2, SZSB-8) and other dryers (ZSPZh-8, K4-USA), in which the grain is directly transferred to heat from heated surfaces without ventilation of the layer (without preliminary approbation), since it can there is a mechanical injury to the weevils (G.E. Chepurin and others).

Different crops require individual drying approaches. Buckwheat - as a drying object, has a high ability to crack, which is observed at increased drying speeds and sharp cooling of the grain after heating. In addition, the buckwheat mound has a high wellness, the core is friable, as a result of which buckwheat loses moisture faster than grain crops. Therefore, when drying buckwheat, in direct-flow dryers, the decrease in humidity in one pass should not exceed 2-3%, in other cases - 6%. After each pass, the grain is to be stored in the overdrying bunker of the second dryer or in a warehouse equipped with active ventilation units. At the same time, the condition and quality of the grain is carefully monitored until the next pass through the dryer. The maximum temperature of grain heating during drying in mine direct-flow grain dryers, regardless of the initial moisture content of 40 ° C, the maximum temperature of the drying agent in a one-stage mode is 90 ° C, in a two-stage mode - in zone I, 90 °, in zone II - 110 C.

Thus, the condition for efficient grain storage is well-cleaned, properly dried grain.When storing grain (seeds), storage technology is very important, the task of which in this case is to create conditions favorable for maintaining its proper quality. During storage, self-heating of grain can occur, the influence of mold fungi on it, eating by insects, rodents, birds.

The use of a particular storage method depends on the technical and economic level and climatic characteristics. Good flowability of grain allows them to be stored in various containers: storage in bags is called storage in containers, and placement in large storage facilities - storage in bulk - is the main way of storing grain masses. In this case, granaries are used more fully, there are more opportunities for the mechanization of operations, the costs of packaging and repackaging of products disappear, and it is easier to deal with pests. Some consignments of seed grain, seeds with a fragile shell are stored in a container.

The main types of grain storage are warehouses with horizontal or inclined fields and elevators. The main advantage of elevators is the high mechanization of work with grain masses, the main disadvantage is that only dry grain with good flowability can be stored in them.

In the practice of grain storage, three main modes are used: dry storage; cold storage and storage without air access, i.e. in hermetically sealed conditions. Basically, the first two modes are used for storing grain.

The dry storage mode is based on the fact that physiological processes (respiration) proceed very slowly in grain with a moisture content up to critical (in dry grain). The absence of free water in the grain does not allow the development of microorganisms. Such grain is in a state of suspended animation (reduced vital activity) and can be stored in storages without changing the quality for several years. Dry storage is most appropriate for long-term storage of grain.

The refrigerated storage mode is based on the sensitivity of all living components of the grain mass to low temperatures. The vital activity of grain, microorganisms and pests (insects and mites) at low temperatures sharply decreases or stops altogether. The cooled grain mass retains a low temperature for a long time due to its low thermal conductivity. It is possible to lower the temperature of the grain mass without waiting for the cold weather, but to use the lower outside air temperatures at night.

Cooling even dry grain gives an additional guarantee of the safety of the grain mass. It is especially important to quickly cool raw and damp grain if it is not possible to dry it in a short time. For such grain, cooling is the only way to keep the grain from spoiling. Moreover, the lower the temperature of the grain mass, the better it is stored. Chilled to the 1st degree is considered grain with a temperature from 0 to +10 єС, and with a temperature below 0 єС - the 2nd degree. However, significant cooling of the grain mass (down to –20є C and more) affects the technological advantages of the grain. And the seed grain, when it is significantly cooled (below -8 єС), loses its germination. Moreover, the higher the moisture content of the grain, the more negative temperatures affect it. Dry grain can be cooled to low temperatures without fear of deterioration in its quality.

Cooling of grain masses is carried out using installations for active ventilation - forced air blowing of the grain mass without moving it. Air with the help of fans through special channels and pipes is injected in large quantities into the grain mass. Active ventilation is based on the wellness of the grain mass. With the help of the forced atmospheric air, it is possible to cool the grain mass and thereby preserve it.

Due to the fact that all living components of the grain mass need air oxygen, a decrease in the oxygen content in the intergranular space leads to its conservation: the intensity of grain respiration slows down, it switches to anaerobic respiration and lowers its vital activity. The vital activity of microorganisms almost completely stops; mites and insects also stop growing in an oxygen-free environment.

It has been established that during storage of grain masses with a moisture content of up to critical in an oxygen-free environment, all the qualities of such grain are preserved. However, storing wet and raw grain in an oxygen-free environment will result in some change in grain quality. It is impossible to store grain for seed purpose without access to air, because when stored in an oxygen-free environment, the germination of grain is reduced. Therefore, only feed grains can be stored without access to air.

An oxygen-free environment can be created by: natural accumulation of carbon dioxide and loss of oxygen as a result of grain respiration; introduction of various gases into the grain mass, displacing air from intergranular spaces; creating a vacuum in the grain mass.

During the entire storage period, systematic monitoring of grain masses is necessary. This follows from the variety of physiological and physical phenomena observed in grain masses. Well-organized observation of the stored grain masses and skillful correct analysis of the obtained observation data allow timely prevention of all undesirable phenomena and, with minimal costs, bring the grain mass to the state of conservation or sell it without losses (A.I. Voiskovoy, A.E. Zubov, O. A. Gurskaya, 2008).

Supervision is organized for each batch of grain.

Among the indicators by which, with systematic observation, it is possible to accurately determine the state of the grain mass, include its temperature and humidity, the content of impurities, the state of pest infestation of grain stocks, freshness indicators (color and smell). In batches of seed grain, its germination capacity and germination energy are additionally checked.

Observation of the stored commodity grain is carried out by systematic measurement of the temperature in three horizons of the grain embankment - in the lower 0.5 m from the floor, on the average and in the upper - 0.7 m from the surface of the grain mass. For this, the surface of the embankment is conventionally divided into sections - sections of 100 m2. Three thermometers are installed on each section - in the upper, middle and lower layers. The temperature data for each layer is systematically entered into a stacking label, which is located next to the grain batch.

The state of grain and seed consignments by moisture content is checked at least 2 times a month, as well as after each movement and processing. A sample of 50 g is separated from the selected average sample, which is dried in an oven to constant weight. The methodology of this analysis, given its importance, is set out in the State Standard.

When observing the condition of the stored lots of high-quality, seed grain, their germination and germination energy must be checked - at least once every two months. These indicators indicate the state of any grain mass during storage, but are especially taken into account for the characterization of seed grain batches. In this regard, the selected average sample, provided with the appropriate documentation, is sent to the seed inspection.

The observation results for all indicators in chronological order are recorded in the observation log and stacking label separately for each batch. This procedure allows you to analyze the state of the batches, control the correct organization of their storage at the enterprise and take timely measures of the technological order (cooling, disinfection, drying, cleaning, etc.).

The contamination of seeds and their organoleptic characteristics (color, smell, taste) are controlled by the layers of the embankment, taking into account the temperature and moisture content of the seeds.

The frequency of monitoring the temperature of commercial and seed grain during storage, as well as pest infestation, is presented in the Appendix.

Pests cause great damage during grain storage, destroying grain and grain products, lowering its quality, and are sources of heat and moisture. Grain pests include insects (beetles and butterflies), mites, as well as rodents and birds. Insects cause the greatest harm to grain (VB Feidengold et al., 2007).

The vital activity of insects and ticks depends on the state of the environment, primarily on the ambient temperature. The temperature at which they can exist is 10-40 єС, and the optimal temperature for the development of each type of pest is different, but within these limits. At lower positive temperatures, a cold numbness sets in, at a higher temperature, a thermal depression, and then death occurs. Therefore, grain drying is accompanied by the death of insects and mites. The storage of grain and grain products at low temperatures limits the development of pests in them.

When storing grain products, measures aimed at preserving them from pests are divided into: preventive and destructive.

Preventive (prophylactic) measures are aimed at: compliance with the rules of acceptance, placement, storage, processing and transportation of grain products; creation of conditions unfavorable for the development of pests.

Extermination measures aimed at the destruction of insects and ticks are called pest control and are divided into two large groups: physical and mechanical and chemical pest control. Physical and mechanical control measures include: cleaning storage facilities and grain products, drying, cooling. In chemical disinsection and deratization (destruction of rodents), various pesticides (pesticides) are used in various aggregate states (powders, emulsions, solutions, aerosols, vapors, gases).

Thus, grain storage is the final stage in the process of its production and is of great importance for obtaining high quality products, and the choice of the storage mode for each batch of grain, depending on its initial quality and intended purpose, is a very important technological operation.

It has been established that storage and preparation of grain is one fourth of the cost of the product. At the same time, due to difficult weather conditions, Russia needs drying 80% of the gross grain harvest. High-quality processing (drying and cleaning) is extremely important when preparing varietal seeds.

In addition, a characteristic feature is the high energy intensity of agricultural production, 1.7-1.9 times higher than in the United States, and 3 times higher than in Western Europe, the main reason for which is outdated production technologies. The introduction of capital-intensive measures: energy-saving technologies, processes, apparatus, equipment, helps to reduce the demand for energy resources by 25-30% (Energy-saving and environmental technologies, 2003).

Consequently, for the rational use and further processing of grain, resource-saving technologies for storing and processing grain and seeds are needed. For example, it is possible to introduce the use of artificial cooling of freshly harvested grain and seeds. The storage of grain batches in a chilled state is facilitated by their high thermal inertia due to low heat and temperature conductivity.

In the practice of grain storage, it is generally accepted that grain lots are in a chilled state if the temperature of all layers of the embankment is below 10 ° C. At a mass temperature below 0 ° C, the grain is considered frozen. When the grain is cooled below -10 ° C, the batches are considered deeply frozen. Until recently, it was believed that the only economically viable source of cooling and freezing grain is the natural air of the atmosphere during the cold snap. At present, artificially cooled air is also used with the help of refrigeration units to cool grain with great technological and economic effect.

The use of artificial cold, especially in the southern regions of the country, makes it possible to quickly cool consignments of grain and seeds, especially perishable crops. When there is a lack of drying capacity for lots of grain and seeds with high moisture content, cooling is the most important means of ensuring preservation before drying. It has been experimentally established that for long-term storage, freezing of wheat seeds with a moisture content of up to 20% at temperatures up to -18 ° C is permissible. As a result of freezing, the seeds pass into a state of deep (secondary) dormancy. To return frozen wheat seeds to normal life, before sowing, they need to be heated for several days at an air temperature of 20-25 ° C (AI Izotova, 2012).

Practice shows that freezing dry seeds is most advisable. In addition, freezing is effectively used to combat pests of grain stocks; artificial cold is also used here.

Ventilation of stored batches with artificially chilled air allows for more efficient cooling modes regardless of weather conditions and sustainable storage.

Conclusion

Thus, in a complex chain of agrotechnical and technological methods aimed at obtaining and maintaining high sowing and yielding qualities of grain seeds, the most important role belongs to post-harvest processing. It includes a complex of sequential technological operations, as a result of which many quality indicators of seeds are improved.

The release of impurities during cleaning changes the component composition of the grain mass, its physical properties. Timely drying increases the stability of seeds during storage, accelerates post-harvest ripening, increases germination energy and seed germination.

At the same time, post-harvest processing is an obligatory stage in the system of seed production of grain crops; without it, it is impossible to obtain seed that meets the requirements of the standard.

Bibliography

1. Atanazevich V.I. Grain drying / V.I. Atanazevich. - M .: DeLi print, 2007 .-- 480 p.
2. Butkovsky V.A. Technology of grain processing industries / V.A. Butkovsky, A.I. Merko, E.M. Melnikov. - M .: Integraf-service, 2005 .-- 472 p.
3. Voblikov E.M. Post-harvest handling and storage of grain / E.M. Voblikov. - Rostov n / D .: March, 2001 .-- 240 p.
4. Voiskovoy A.I. Storage and assessment of the quality of grain and seeds: textbook / A.I. Voiskova, A.E. Zubov, O. A. Gurskaya. - Stavropol: Agrus, 2008 .-- 146 p.
5. Izotova A.I. Elevator industry technology. Educational-practical guide / A.I. Izotova. - M .: MGUTU, 2012 .-- 148 p.
6. Izotova A.I. Resource-saving technologies of grain and grain products. Educational-practical guide / A.I. Izotova, S.V. Egorova. - M., MGUTU, 2012 .-- 138 p.
7. Larionov G.A. Workshop on storage technology, processing and standardization of grain: textbook / G.A. Larionov, P.V. Diomids. - Cheboksary: ​​ChGSKhA, 2008 .-- 236 p.
8. Lichko N.M. Crop processing technology / Ed. N.M. Lichko. - M .: KolosS, 2008 .-- 583 p.
9. Malin N.I. Grain storage technology / N.I. Malin. - M .: KolosS, 2005 .-- 280 p.
10. Machikhina L.I. Scientific bases of food safety of grain (storage and processing) / L.I. Machikhina, L.V. Alekseeva, L.S. Lvov. - M .: DeLi print, 2007 .-- 382 p.
11. Pilipyuk V.L. Grain and seed storage technology: textbook / V.L. Pylypyuk. - M .: University textbook, 2009 .-- 455 p.

1. Problems and prospects for the development of agro-industrial production: monograph / Ed. ed. L. B. Vinnichek, A.A. Galiullina. - Penza: RIO PGSKhA, 2014 .-- 220 p.
2. Tikhonov N.I. Grain storage: textbook. allowance / N.I. Tikhonov, A.M. Belyakov. - Volgograd: VolGU Publishing House, 2006 .-- 108 p.
3. Trisvyatsky L.A. Storage and technology of agricultural products / L.A. Trisvyatsky, B.V. Lesik, V.N. Kurdin. - M .: Colossus, 1991 .-- 415 p.
4. Trubilin E.I. Mechanization of post-harvest processing of grain and seeds. Textbook / E.I. Trubilin, N.F. Fedorenko, A.I. Tlishev. - Krasnodar, KubGAU, 2009 .-- 96 p.
5. Tumanovskaya N.B. Grain storage technology: Study guide / N.B. Tumanovskaya, O.E. Shcherbakov. - M .: MGUTU, 2012 .-- 192 p.
6. Feidengold V.B. Measures to combat losses during harvesting, post-harvest handling and storage of grain at elevators and grain-receiving enterprises / V.B. Feidenhold et al. - M .: DeLi print, 2007 .-- 320 p.
7. Chepurin G.E. Cleaning and post-harvest processing of grain crops in the extreme conditions of Siberia / G.E. Chepurin et al. - M .: FGNU "Rosinformagrotech", 2011. - 176 p.
8. Energy saving and environmental technologies // Proceedings of the II international. scientific-practical conf. - Ulan-Ude: East Siberian State Technical University, 2003 .-- 427 p.
9. Yudaev N.V. Elevators, warehouses, grain dryers: a tutorial / N.V. Yudaev. - SPb .: GIORD, 2008 .-- 118.
10. Yukish A.E. Grain storage technique and technology / A.E. Yukish, O.A. Ilyin. - M .: DeLi print, 2009 .-- 718 p.
11. Yampilov S.S. Technological and technical support for resource-energy-saving processes of cleaning and sorting grain and seeds / S.S. Yampilov. - Ulan-Ude: VSGTU Publishing House, 2003. - 262 p.
    

Application

Frequency of monitoring the temperature of commercial grain during storage

Grain condition by humidity	New harvest grain during three months	Other grain with temperature, ° С
0 and below	0 to 10	Above 10
Dry and medium dryness (up to 15.5%)	Once every 5 days	Once every 15 days
Wet (up to 17%)	Daily	One time in 15 days	Once in 5 days	Once every 2 days
Raw (over 17%)	Daily	One time in 10 days	Once in 5 days	Daily

The frequency of monitoring the temperature of the seed grain during storage

Seed condition by moisture	New crop seeds within three months	Seeds with temperature, ° С
0 and below	0 to 10	Above 10
Dry (up to 14.0%)	Once every 3 days	One time in 15 days	Once in 10 days
Average dryness (14.1-15.5%)	Once every 2 days	One time in 10 days	Once in 5 days
Wet (15,6-17 %)	Daily	One time in 7 days	Once in 5 days	Daily

Terms of checking grain and seeds for pest infestation of grain stocks

Humidity grains and seeds,%	Temperature grains and seeds, ° С
Below 5	5 to 10	Above 10
Up to 15.0	Once every 20 days	Once every 15 days	Once every 10 days
Over 15.0	Once every 15 days	Once every 10 days	Once every 5 days

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Buckwheat is known to many as a herbaceous plant with a height of about one meter with white or red flowers and peculiar brown or dark gray nuts, which have sharp ribs and a membranous shell.

However, everyone, without exception, is familiar with buckwheat fruits from early childhood, when our parents fed us healthy buckwheat porridge. Buckwheat whole and crushed, unground and perforated is the main product obtained from this plant, less common buckwheat flour is also found.
Buckwheat fruits contain a large amount of nutrients that have a beneficial effect on blood circulation, blood vessels, and the nervous system. "Buckwheat" is recommended for diabetes mellitus and atherosclerosis, its husk and seed shells are stuffed with therapeutic pillows that relieve insomnia.
It is necessary to mention buckwheat honey, one of the highest quality varieties rich in nutrients. Since buckwheat flowers produce a lot of nectar, it is called the best honey plant. Buckwheat honey has a dark color, unusual taste and aroma, it contains a lot of iron and proteins, it perfectly helps with colds and is a natural antiseptic.

Planting process

Buckwheat is a thermophilic plant. It is better to start sowing when the soil warms up to 15 ° C to 17 ° C, at temperatures below 12 ° C to 13 ° C, young buckwheat will grow poorly. The plant is sensitive to frost, at a temperature of −2 ° С −3 ° С the seedlings are damaged, at −4 ° С they die, therefore planting is carried out at stable positive temperature indicators. At the same time, high temperatures above 30 ° C are also undesirable, especially during the flowering period. Buckwheat “prefers” light fertile soils, grows well near forests that protect from the winds; is a moisture-loving crop, therefore it “loves” areas located near water bodies.
Buckwheat is planted in two ways, ordinary and wide-row. With the first method, 15 cm is left between the rows, with the second 50-60 cm. Row sowing is usually used for early wheat varieties on light soils, wide-row for medium and late varieties, on fertile lands. Seeds are planted to a depth of 10-12 cm if the soil is light, and 4-5 cm on heavy soils with high levels of moisture.
Under favorable conditions, seedlings appear a week after sowing. In early ripening varieties, flowering occurs three weeks after germination, in late ripening varieties after four weeks.

Unfortunately, buckwheat can get sick, of the most common diseases we list ascochitis, downy mildew, bacteriosis, phyllostictosis, mosaic, late blight.
With ascochitosis, all parts of the plant are covered with round spots with a dark edging and black dots in the center. As a result of the disease, the plant dries up, the leaves fall off. The disease is provoked by a fungus, infection can occur from uncleaned plant debris.
Downy mildew is also caused by fungi; the leaf is covered with pale yellow oily spots on the front side and a gray-purple bloom on the back.
Bacteriosis manifests itself as dark brown spots with an oily surface, which spread until they cover the entire surface of the leaf, which causes it to shrink and wrinkle. With phyllostictosis, the leaves are covered with small spots with a reddish edging, with a strong lesion, the leaves die. The mosaic appears in the form of yellow dotted spots and lightening of veins. Late blight usually can appear when rains and cold weather are established: brown spots appear on the leaves with a rounded shape on the outside and a cobweb-like bloom from the bottom.
The listed diseases lead to a decrease in yield and require treatment, which is carried out with the help of fungicides.
Buckwheat is also susceptible to attack by insect pests: buckwheat fleas, leaf flies, weevils, aphids, wireworms, wheat scoops, and kravchik.
For pest control, autumn plowing is recommended before the onset of cold weather in order to destroy insects that have gone deep into the soil for wintering. Getting rid of the larvae allows the timely removal of post-harvest residues. Insecticidal preparations destroy pests well.

Harvesting and threshing

Buckwheat harvesting begins when most of the fruits have turned brown. It is not recommended to wait for full ripening, otherwise the best first pods may crumble. Harvesting is carried out in a separate way: first, the rows are mowed with a header or manually, dried, the plants ripen in rolls. After a few days, threshing is carried out using a thresher and a combine.
If they are harvested by hand, the rolls, beveled sideways, are left for a day, after which they are knitted in sheaves of no more than half a meter in girth. The sheaves are placed in the heaps of four sheaves, where the buckwheat dries before threshing. Threshing is carried out with a grain harvester or manually the tops of the sheaf are placed in a bag and beaten off with a stick.

Storage technology

Cleaning, drying and sorting are carried out immediately after threshing, so that the grain does not come into contact. The preferred way of storage in bulk, floor or bunker: in bunkers or containers.
When stored on the floor, the grain is ventilated, which contributes to better storage. It is necessary to protect buckwheat from precipitation, groundwater, high humidity. Special requirements are imposed on the walls of granaries: they must have low thermal conductivity and good hygroscopicity of the inner surfaces. If the thermal conductivity is high, the walls will not protect the grain from external temperature fluctuations. If the air temperature on the inner surface of the walls drops sharply, condensation of water vapor will occur, therefore, good hygroscopicity is important, the grain will be protected from moisture that will be absorbed by the walls.

Processing

First, the grain is sieved through special sieves to separate fines and fine debris. The next stage is aspiration treatment, that is, exposure to a strong air flow, which removes the remains of fine impurities.
Next, the grains are treated with steam under pressure, after which the grain is set aside and dried in special drum dryers. The dried grain is sent for peeling and sorting: on the receiving sieve, it is separated from the deformed grains by means of an air flow from the husk, and then it is again driven through the sorting sieve.
And only the best grain goes to stores, and then to our tables, so that we can eat very healthy products that come from buckwheat.

Waste from cereal production (muchel) is a good concentrated feed. Meat, straw and green mass in white and white-spotted animals (especially sheep and pigs) can cause buckwheat disease (figopirism), in which the skin becomes inflamed and itchy when exposed to sunlight. Buckwheat straw is usually used for litter for animals or plowed into the soil as a valuable organic fertilizer. Natural, harmless food coloring can be obtained from it.

Initial data for writing a term paper
Introduction ……………………………………………………………………………… 5
Natural and climatic conditions of the zone ……………………………………… 6
Climatic conditions ………………………………………………… 6
Agricultural production characteristics of the soil ……………………… .8
Morphological and biological characteristics of culture ……………… ..10
Economic and biological characteristics of the variety (hybrid) …… .12
Calculation of the potential crop yield …………………………… ..13
Calculation of the potential crop yield by the arrival of PAR ... .13
Calculation of the biological yield of a crop by the elements of the yield structure …………………………………………………………………… 14
Cultivation technology ……………………………………… .... 15
Placement of crops in crop rotation ………………………………… ..15
Calculation of fertilizer norms for the planned harvest ……………… .15
Tillage system ……………………………………………… 17
Calculation of the weight seeding rate of the crop .............................................................. 19
Seed preparation for sowing ……………………………………………… 19
Sowing culture ……………………………………………………… ..20
Crop care ……………………………………………………… 21
Harvesting ………………………………………………………… 22
Calculation of the seed backfill fund and the area of ​​seed plots ………… 23
Storage and processing of culture …………………………………………… 25
The procedure for settlements for products sold …………………… .28
Agrotechnical part of the technological map of culture ………………… 30
Conclusions and proposals …………………………………………………… ..32
8.List of literature …………………………………………………………… 33

Files: 1 file

When drying buckwheat seeds, it is necessary to achieve not only preservation, but also an increase in their seed qualities (energy of germination and germination), and food grain - preservation of technological and nutritional qualities, characterized by the percentage of yield and quality of cereals.

Storage of seeds. Buckwheat seeds do not have a clearly defined period of post-harvest ripening: after harvesting, the fully mature ones have a germination rate of 97-99%, and can immediately germinate, being in windrows during prolonged rains. But in most cases, ripening is extended and, along with fully mature seeds, there are also immature seeds with high humidity and unfinished post-harvest ripening, which ends during the storage period. But even in dry and ripened seeds, vital activity does not stop, they continue to breathe, the intensity of which decreases with decreasing humidity and air temperature. Therefore, it is necessary to put buckwheat seeds for storage at a moisture content of no higher than 13.0-13.5% in well-ventilated dry rooms, and best of all in stacked bags. Seed bags stacked in piles should be shifted at least once every 6 months in order to avoid loss of germination and accelerate post-harvest ripening.

Food industry

Figure 1 - Waste-free buckwheat production technology.

Husk

Straw, chaff

Honey

Perga

Propolis

Beekeeping

Pollen

Bacterial fertilizers

Root

Stem

Leaves

Buds

Flowers

Buckwheat plants

Pharmacology

Furniture, inlay

Fertilizers

Medicine

Plates, insulation

Feed production

Corn

Cooking

Groats

Flour

1. Settlement procedure for the sale of grain.

In fact, 250 tons have been commissioned. buckwheat grains. The cost of one ton is 4000 rubles. Humidity - 19%, trash admixture - 4%, grain admixture - 7%.

Table 11 - Calculation of the test weight of the delivered grain

Quality indicators	Factual data, %	Basic conditions,%	Deviation,%	Conversion factor	Discount (-) or surcharge (+)
					%	T
Humidity	19	15	-4	1	-4
Weed admixture,%	4	1	-3	1	-3
Discount amount (-) or surcharge (+),%					-7
Discount (-) or surcharge (+), t						17,5

The discount from actually delivered grain will be 7% from 250 tons (17.5). The test weight is equal to:

250 t -17.5 t = 232.5 t.

The payment for drying and cleaning 1 ton of grain in rubles will be 2.5% of 4000 rubles. those. RUB 100

The payment for drying and cleaning for actually handed over grain is equal to:

250 t * 100 rubles. = RUB 25,000

The provisional value of the set-off mass will be equal to the product of the purchase price by the set-off mass.

4000 RUB * 232.5 = 930,000 rubles.

Table 12 - Calculation of fees for drying and cleaning grain

Quality indicators	Factual data, %	Basic conditions,%	Deviation,%	Conversion factor,%	Discount (-), surcharge (+)
					%	rub.
Humidity	19	15	-4	0,4	-1,6
Weed admixture	4	1	-3	0,3	-0,9
Discount amount, %					-2,5
Discount amount, rub.						100

Table 13 - Calculation of the final cost of the delivered grain

Quality indicators	Factual data, %	Basic conditions,%	Deviation,%	Allocation factor	Discount (-), surcharge (+),%, rub
Grain admixture, %	7	1	-6	0,1	-0,6
Infection, degree				0,5
Nature, g / l				For 10g 0.1
Discount, premium,%					-0,6
Discount, allowance, rub.					5580

The discount in rubles will be 0.6% of the preliminary credit weight, i.e. 5580 RUB

The final value of the set-off mass is equal to:

RUB 930,000 - RUB 25,000 - 5580 rubles. = RUB 899 420

1. AGROTECHNICAL PART OF THE TECHNOLOGICAL MAP OF CULTURE CULTIVATION.

Table 14 - Agrotechnical part of the technological map of crop cultivation

Job title	Calendar dates	Requirements	Unit composition
			tractor	S.-kh. a car
1	2	3	4	5
Disc stubble plowing in two directions when infested with rhizome weeds	20.08 – 30.08	Following the harvesting of the predecessor, to a depth of 6-8 and 10-12 cm	Outdoor furniture-701 T-150K DT-75M	BDT-10 BDT-7 BDT-3
Plowing with skimmers	25.09 – 30.09	After stubble predecessors by 25-27 cm or to the depth of the arable layer when weeds grow, after tilled crops - by 20-22 cm immediately after harvesting the predecessor, after spreading fertilizers	Outdoor furniture-701 T-150K DT-75MV	PTK-9-35 PLN-6-35 PLN-4-35
Harrowing plow after moldboard tillage	2 - 3 decade of March	With the onset of physical ripeness of the soil diagonally or along the plowing, without flaws	DT-75MV	SG-21 + 21BZTS-1.0
1st cultivation with harrowing	April 20-25	4-5 days after harrowing to a depth of 10-12 cm following fertilization	T-150K	2KPS-4 + 8BZSS-1.0 + 4SHB-2.5
2nd cultivation with harrowing	May 20-25	2nd cultivation with harrowing to a depth of 8-10 cm	T-150K	2KPS-4 + 8BZSS-1.0 + 4SHB-2.5
3rd cultivation with harrowing	4 - 5 July	Presowing cultivation to a seeding depth of 5-8 cm	T-150K	2KPS-4 + 8BZSS-1.0 + 4SHB-2.5
Rolling	4 - 5 July	Following cultivation, on dry to moderately moist soil, structural	DT-75MV	SG-21 + 11 sections 3
Seed dressing	2-3 months before sowing	Semi-dry method, 10 liters of solution per 1 ton of seeds	PS-10 PSSh-5	TMTD, fentiuram 2kg / 1t
Air-thermal heating	3-5 days	The seeds are spread in a layer of about 10 cm on sites (2-3 bottoms) under a canopy or in a warehouse (for 5-6 days), shovel several times during the day. Heat carrier temperature no more than 60, heating of seeds 35-30. Duration is two days.		Manually BV-40 VPT-400 VPT-600 A
Sowing	5.07	Upon reaching a stable soil temperature of 14-18 at a depth of 5-8 cm. Ensure the specified seeding rate, the depth of seeding of seeds and fertilizers.	MTZ-80	SZ-36
Pre-emergence harrowing	7 – 8.07	Prevention of soil crust formation, weed control, moisture retention. Light harrows, across crops, 1 track	MTZ-80	SG-21
Seasonal harrowing	10 – 15.07	To maintain a loose soil, retain moisture and control weeds, to a depth of 5-6 cm	MTZ-80	BZSS-1.0A
Harvested in a separate way	Before frost As the swaths dry: 4-5 days after mowing	70-80% of the seeds on the plant are cut into rolls, the cutting height is 12-15 cm. Headers must be equipped with stem lifters with a diameter of 10-12 cm. The selection is carried out by combines.	Yenisei - 1200 RM	ZhNS-6-12
Straw cleaning	Simultaneously with the selection and threshing of rolls	Skidded by 30-50 tons.	Outdoor furniture-701	VNK-11
Grain cleaning	Simultaneously with the harvest	Complete separation from light impurities.		OVS-25
Seed sorting with filling and stacking	After cleaning	Complete separation of broken grains, weed seeds.		OS-4.5A

Both temporary and long-term storage of grain masses should be organized in such a way that there is no loss in mass, and even less loss in quality.

The main way to store grain masses is to store them in bulk. The advantages of this method are as follows: the area is used much more fully; there are more opportunities for mechanized movement of grain masses; the fight against pests of grain products is facilitated; it is more convenient to organize observation for all accepted indicators; additional costs for packaging and transfer of products disappear.

Storage in containers is used only for some lots of seed.

Bulk storage can be floor or bunker storage (bins and containers, silos).

In the system of the bakery industry, there are two main methods of placing grain in storage facilities: floor and in silos.

For outdoor storage, grain is placed in bulk or in a container on the floor of the warehouse at a low height, but during such storage, the grain mass comes into contact with the outside air. In this case, when ventilating the warehouses, the air can partially take away heat and moisture from the grain. This makes it possible to preserve grain with high humidity for some time, placing it in a warehouse in a thin layer (no more than 1 m) without ventilation.

But granaries with a floor storage method have a significant drawback - a low utilization rate of the building volume and, therefore, an increased cost.

Granaries intended for long-term storage of grain are of two types: warehouses and elevators.

The capacity of granaries should be sufficient to accommodate all grain purchased by the state, as well as carry-overs from the harvest of previous years and state resources under normal conditions.

Granaries must isolate the grain mass from groundwater and atmospheric precipitation, as well as from humid and warm air. There are two main requirements for the walls of granaries: low thermal conductivity and good hygroscopicity of the inner surface. With a high thermal conductivity, the walls cannot protect the grain from external fluctuations in air temperature. With a sharp drop in air temperature on the inner surface of the walls of the granary, condensation of water vapor is possible. Therefore, the good hygroscopicity of the inner surface of the walls protects the grain from moisture, which is absorbed by the walls and not by the grain.

During storage, grain must be protected from pests of grain stocks. The granary should be without cracks, depressions. The design of the granary should facilitate the implementation of works on grain disinfection. To do this, it is necessary to provide for the possibility of active ventilation of grain and aeration of grain and granaries, the walls of which must be gas-tight.

In granaries, all operations should be mechanized as much as possible. To bring grain to a stable state during storage, granaries must be equipped with grain cleaning equipment. The composition and performance of this equipment must match the quality of the incoming grain. For weight control of grain, a scale is installed. To ensure the quantitative and qualitative preservation of grain, granaries must be reliable in terms of construction. They must withstand without dangerous deformations the pressure of the grain mass on the walls and bottoms, resist wind pressure and the destructive effects of the atmosphere, be durable, fire and explosion proof.

Due to the significant emission of dust in the process of moving grain, granaries must be safe for service personnel and have a sufficient number of aspiration units that ensure normal sanitary and hygienic working conditions.

The design and arrangement of the grain storage should meet the requirements of the minimum cost of the structure, the least need for building materials, and the operating costs should be minimal.

Granaries must be equipped with a power plant of sufficient capacity.

For grain storage, warehouses of various types and sizes are widely used, the total capacity of which is 60% of the total

In warehouses, grain is placed in bulk, the floors in them are horizontally flat, but there are also sloped floors.

The height of the grain embankment near the walls of warehouses, taking into account their strength, nature and quality of grain, is allowed within 2.5..4.5 m, in the middle part - 4.5.7 m

The most common are grain warehouses with a capacity of 3200 tons with walls made of local materials. (type DM-61). The size of the warehouse in the plan is 20 x 60 m, the height along the ridge is 8.5 m, the height of the walls is 3.2 m. The walls are brick, on a strip rubble foundation laid on a sand cushion. The floors of the warehouses are asphalt for crushed stone preparation, which reliably isolates the grain stored in the warehouse from groundwater and protects the warehouses from rodents.

The storage capacity V about is expressed by the mass of grain that can be placed in them at the maximum allowable load (B.E. Melnik, 1996).

Storages are a place where grain is stored without deterioration in quality during a given storage period. Therefore, the storage mode is set. The operating parameters include seed moisture, temperature, relative air humidity, specific air supply for aeration, frequency and duration of aeration. To prevent increased vital activity of the embryo of seeds, as well as the development of insects, mites and other pests, the temperature of the grain during storage should not exceed 10-150 C. The relative humidity of the air in the storage should not exceed 70%, since otherwise there may be some moisture in the seeds, and most importantly - conditions favorable for the active life of insects are created. Higher temperatures and humidity can damage the grain. Dry grain is highly stable during storage, does not reduce the sowing quality, neither fungi nor bacteria develop on them, and the grain is in physiological equilibrium, which allows ensuring the safety of grain without losing its sowing and food qualities.

The development of barn pests in stored grain, especially mites, affects the taste and smell of the grain. With a small amount of them, the grain mass acquires a pleasant honey smell, further reproduction and vital activity of mites lead to the formation of the smell of rotten eggs (hydrogen sulfide).

Thus, any grain mass during storage and processing should be considered primarily as a complex of living organisms. Each group of these organisms or individual representatives, under certain conditions, can exhibit vital activity to one degree or another and, therefore, affect the state and quality of the stored grain mass.

Microorganisms are a permanent and essential component of the grain mass. In 1 g, it is usually found in tens and hundreds of thousands, and sometimes millions of representatives of the microbiological world. The microflora of the grain mass consists of saprophytic (including epiphytic), phytopathogenic and pathogenic microorganisms for animals and humans. The overwhelming part of the microflora is saprophytes, and among them are epiphytic bacteria.

In freshly harvested grain mass, with proper harvesting, the number of bacteria reaches 96-99% of the total microflora. The rest is yeast, molds and actinomycetes. The porous structure of the shells of fruits and seeds allows microbes to penetrate into different layers of the integumentary tissues and the embryo. This is especially true for caryopses of cereals, sunflower achenes and vegetable seeds from the umbelliferae family. Thus, a sub-epidermal microflora appears in the seeds. Its accumulation during seed ripening is facilitated by increased air humidity and significant precipitation, and during storage of grain - its increased humidity.

Systematic position.

Family Polygonaceae Juss., Genus Fagopyrum Moench., Species Fagopyrum esculentum Moench. - Cherepanov S.K., 1995

Synonyms.

Polygonum fagopyrum L., Polygonum cereale Salisb., Fagopyrum sagittatum Gilib., Fagopyrum fagopyrum Karsten, Fagopyrum emarginatum Roth., Fagopyrum macropterum a. emarginatum Fenzl., Fagopyrum cereale Raf.

Biology and morphology.

2n = 16. An annual herb. Stem 20-70 cm high and more, branching, ribbed, consisting of internodes; in internodes, usually hollow, in the nodes filled with parenchyma; internodes glabrous, pubescent nodes. Branching is alternate, rarely opposite. The stem is green with an anthocyanin tint. The internodes of the stem end in nodes carrying leaves. Cotyledon leaves have a rounded-kidney shape and a palm-like venation. The lower leaves are petiolate, heart-triangular in shape. Up the shoot, the length of the petioles and the width of the leaf blade decrease. The upper leaves are sessile and arrow-shaped. Leaves are entire, 1.7-6.5 cm long, with finger-reticulate venation, alternate. Flowers are bisexual, in racemes on long axillary peduncles, forming a corymbose inflorescence at the top of the stem, with a strong aroma. The perianth is five-partite, its lobes are 3-4.5 mm long, corolla-shaped, pale pink, rarely pink, very rarely red or white. The development of pink color is facilitated by a decrease in temperature. There are eight stamens in a flower, they alternate with eight nectaries that secrete honey-scented nectar. The stamens are arranged in two circles: three of them form the inner circle, and five - the outer one. Pistil with one-celled upper ovary, trihedral, three-columnar; stigmas with a cellular surface. Common buckwheat belongs to dimorphic heterostyle species. Its populations consist of two types of plants. In plants of the first type, flowers have pistils with a long column and short stamens (long-columnar plants), in plants of the second type, a short column and long stamens (short-columnar plants). The ratio between plant types is usually close to 1: 1. The fruit is a nutlet, triangular, single-seeded, 5-7 mm long, rhombic or round in shape. In some plants, fruits are partially formed with a large (up to 12) number of edges. Fruit edges are smooth, usually convex; ribs obtuse or sharp, even, winged or wingless. The color of the fruits is brown, occasionally gray or violet-black, often with a pattern in the form of small strokes and dots. The typical color is characteristic only of ripe fruits. Fruits, formed under unfavorable conditions, as well as puny, have a reddish color. The fruit has two shells that are not adherent to the seed: fruit and seed. The endosperm is located under the seed coat, which makes up about 70% of the mass of the fetus. The embryo with two pale green cotyledons is located in the center of the fruit and is surrounded by a tight-fitting endosperm. Buckwheat grows with one root, which forms a thin taproot, on which lateral roots are soon formed, located in several tiers. On the latter, in turn, lateral roots of the next order are formed, etc. The result is a dense network of thin roots that penetrate the soil in all directions. Buckwheat has a well-pronounced ability to form adventitious roots not only on the hypocotal knee, but also on the stem and branches.

Ecology.

Long day plant. Spring, moisture-loving, thermophilic (seedlings die from frost -2 ° C) culture. The growing season is 60-120 days. The best soils are chernozems and cultivated peaty soils. Buckwheat is a cross-pollinated entomophilous plant. More than 1 billion flowers can be revealed per hectare of sowing, which is several times higher than the number of flowers in wheat or barley. In continuous sowing, 400-500 flowers are formed on 1 plant, and on sparse crops - 3-5 times more. The main protective and adaptive property of buckwheat is the ability to long-term intensive growth. It reacts to the influence of unfavorable environmental conditions by redistributing the current of assimilants to the growing organs of the mother plant to the detriment of developing seeds. Buckwheat has a high sensitivity of the fruiting process to a lack of heat and moisture combined with high plant endurance. The process of fruit formation is easily suppressed and resumed again, responsive to changes in external conditions.

Spreading.

In culture from the third millennium BC. The plant closest to cultivated buckwheat is F. tataricum. It infests crops of spring barley and wheat in the mountains, the mountain form F. tataricum var. himalaica. The origin of cultural buckwheat from this form has not been established. The homeland of cultural buckwheat is the Himalayas. A significant variety of wild and cultivated buckwheat forms are found in Nepal and India. This plant is not found in Mongolia. It has been cultivated in Western Europe since the 11th century. In pre-revolutionary Russia, some provinces (Chernigov) were only buckwheat, buckwheat crops went far to the north and were found in the Perm and Vyatka provinces. Currently, buckwheat crops are located in moderately warm zones of the northern hemisphere. The most favorable for cultivation of buckwheat are the forest-steppe and Polesie of Ukraine, the Central Chernozem zone, the southern part of the Non-Chernozem zone, the forest-steppe regions of the Volga region, the Urals, Western Siberia, a number of regions in Eastern Siberia and the Far East, Northern Kazakhstan and Belarus. These areas are located in a narrow strip between 50 and 60 ° north latitude. In the north, buckwheat cultivation is limited by the sum of temperatures (above 13 ° C) 1600-1800 ° C, in the south - by high temperatures (over 22 ° C) and insufficient precipitation during the period of fruit formation. In all the main zones of buckwheat sowing during the flowering - fruit formation period (usually July and part of August), the average monthly precipitation is 50-70 mm, and the average daily temperature is close to 17-18 ° C. In the Russian Federation, the largest areas of buckwheat are sown in the Altai Territory, Bashkortostan, Tatarstan, Ryazan, Oryol, Tula, Orenburg, Kursk and Bryansk regions. On significant areas, it is cultivated in Lipetsk, Saratov, Volgograd, Chelyabinsk, Chita, Amur regions, Stavropol, Krasnodar and Primorsky territories. In 2001, the sown area occupied by buckwheat in farms of all categories amounted to 1594 thousand hectares (3.4% of the sown area of ​​all grain crops). In 2004, there are 44 varieties of buckwheat in the State Register of Breeding Achievements Permitted for Use. The main varieties: Aromat, Bogatyr, Demetra, Dikul, Kama, Kuibyshevskaya 85, Skorospelaya 86, Tatiana, Cheremshanka, etc. Breeding institutions: All-Russian Research Institute of legumes and cereals, Siberian Research Institute of Plant Growing and Breeding, Siberian Agricultural Research Institute, Tatar Research Institute of Agriculture, Bashkirsky Research Institute of Agriculture breeding station.

Economic value.

Valuable cereal and fodder crops. The kernel contains 12.6% protein. The predominant part of proteins (80%) is part of the readily soluble albumin and globulin fractions, which determines their easy assimilation by the human body. Proteins are characterized by a good balance of amino acid composition, a high content of essential amino acids, including lysine and threonine, which are lacking in other cereals and breads. The only amino acid missing is leucine, which is abundant in cereal protein. The high content of histidine in buckwheat, an essential amino acid, has a positive effect on the growth of children. In terms of biological value (amino acid speed), buckwheat proteins are close to proteins of dry milk (92.3%) and chicken eggs (81.4-99.3%). Carbohydrates in buckwheat are represented mainly by starch (63.7%). It contains small amounts of fiber (1.1%) and other saccharides. Buckwheat fats are non-drying oils. They are characterized by low iodine and oxidation numbers. Their important feature is the high content of linoleic and linolenic acids. The kernel contains a significant amount of vitamin E, which has antioxidant properties. Therefore, buckwheat is stored for a long time without losing its nutritional quality, which is of great importance when creating food reserves. Buckwheat is the only grain crop in our country that contains rutin (vitamin P). In addition, it surpasses other cereals in the content of niacin (vitamin PP), riboflavin and folic acid. The cereal contains a significant amount of iron, copper, cobalt, manganese and other trace elements. Defective grain (rudyak), as well as processing waste (spolka, torment) are fed to poultry and pigs. Myakina is eagerly eaten by young cattle and pigs. 1 kg of chaff contains 57 g of protein, its feed value is equal to 0.5 feed units. Buckwheat intensively increases its green mass (up to 20 t / ha in 50-60 days) and can be successfully cultivated for these purposes in post-cut and stubble crops. The vegetative mass is fed as green fodder and used for silage preparation. Usually it is mixed with other components, since buckwheat contains phagopirin pigment in flowers and fruit membranes, which causes light or buckwheat disease in animals of white or white-motley suit. The husk has no fodder value, but can be used for stuffing pillows. During flowering, the tops of the plants are used as raw materials to obtain rutin (6%). In homeopathy, the essence of a plant at the stage of seed ripening is used for eczema, rheumatism, etc. Buckwheat is a good honey plant (70-100 kg of honey is collected from 1 hectare). Under conditions of high agricultural technology, honey productivity reaches 259.8 kg / ha. Buckwheat honey has a dark red or brown color, it is characterized by a high content of iron and protein substances. With proper agricultural technology, sowing buckwheat helps to destroy such malicious weeds as wheatgrass, sow thistle and wild oats. Its root and crop residues contain a lot of phosphorus and potassium. Therefore, buckwheat is a good predecessor for spring and winter grain crops. It is responsive to nitrogen (30-45 kg per 1 ha N). The average yield of buckwheat seeds in farms of all categories was 6.9 c / ha in 2000, and 5.4 c / ha in 2001.