Effects of Modified Atmosphere Storage With Different Oxygen Concentrations on Wheat Quality

ABSTRACT Background The quality of wheat seeds inevitably deteriorates during storage, so that how to delay the deterioration of wheat seeds has always been a focus for researchers. Modified atmosphere (MA) storage has been proven to be effective in prolonging the shelf life of food; however, there is little research on its application in wheat storage. Objectives To evaluate the impact of MA storage under different oxygen concentrations on the physiological and flour quality deterioration rate of wheat grains. Methods Wheat grains were stored for 180 days at 40°C in sealed pouches with four atmospheres: conventional air (control), 98% N₂ + 2% O₂, vacuum, and N₂. The vigor of wheat seeds and the edible quality of flour were compared and analyzed. Results The content of reactive oxygen species in wheat seeds stored in a hypoxic atmosphere (98% N 2 + 2% O 2 , P O2 = 2.03 kPa) was the lowest, the activities of antioxidant enzymes and antioxidants were the highest, the protein was slightly oxidized, the cell integrity was the best, and the physiological activity of seeds was the strongest. Not only that, the gluten network structure of wheat flour stored in a hypoxic environment was relatively complete, and the gluten strength was strong; the wheat dough has the highest springiness and gumminess but the lowest hardness, chewiness, cohesiveness, and adhesiveness. Conclusion A hypoxic storage environment (98% N 2 + 2% O 2 , P O2 = 2.03 kPa) delayed protein oxidation of wheat, which was beneficial to maintain the physiological quality and edible quality of wheat.