QUALIDADE DOS GRÃOS DE MILHO SOB ARMAZENAMENTO EM SILO-BOLSA

Abstract

The static capacity deficit is one of the main problems in corn grain storage. Therefore, the use of silo bags emerges as a viable strategy to mitigate the problem of poor storage conditions. This paper aimed to evaluate the physical, physiological, nutritional, and sanitary quality of corn grains stored in silo bags for eight months. The experimental design was in a randomized block, consisting of eight treatments (0, 30, 60, 90, 120, 150, 180, 210, and 240 days of storage) and five replicates. The corn grains were harvested and stored in silo bags with a capacity of 22 kg for a period of 240 days from January to September 2025 and were evaluated on physical, physiological, and sanitary conditions every 30 days. The variables studied in this period were internal and external temperature, internal and external humidity of the silo bag, germination, electrical conductivity, grain moisture content and weight of one thousand grains, and grain classification, bromatological and sanitary analysis were performed during that period. The results showed a progressive increase in internal temperature and a marked reduction in relative humidity in the silo bags. Germination showed a significant decrease in grain quality after 120 days, accompanied by a linear increase in electrical conductivity. The commercial classification changed from Type I to Type II after 180 days. The nutritional composition showed fluctuations with an initial reduction in crude protein and ether extract, followed by an increase in the later storage periods. Fungal incidence varied throughout storage with an initial predominance of Fusarium sp. and a subsequent increase in Aspergillus sp. and Penicillium sp. It is concluded that storage in silo bags was effective in preserving the physiological, nutritional, and sanitary quality of corn grains up to 120 days, with subsequent grain deterioration.

Keywords: Zea mays L. Airtight environment. Health. Physical quality. Physiological quality.