Processo de armazenamento do milho em silo a granel em uma cooperativa no Município de Francisco Beltrão – PR

Abstract

Corn is the world’s third most produced cereal, with potential to be cultivated in practically all regions of the world. Extremely important for the economy, a percentage of that production is destined to export and domestic consumption, animal feed (as feed), silage or human consumption. However, the grain is susceptible to changes during farming and especially during the storage. During storage, the grain is subject to insect, rodent and mycotoxigenic fungi attacks, as well as physic-chemical changes such as loss of protein, energy value and water. The present study aimed to evaluate the physic-chemical, microbiological and aflatoxin B1 qualities of corn grains stored in silo bulk, 2012/2013 crop, at a cooperative in Francisco Beltrao-PR. The samples were collected, after the silo's filling, being six samples at different heights to characterize the stored corn grains and seven samples (one per month) during the storage period. Were performed physico-chemical (moisture, lipid, protein and ash), fungi's microbiological, and mycotoxin analyzes, as well as the monitoring of the temperature and relative humidity (RH%) factors inside the silo during storage. The results obtained by the analysis demonstrated that the process of storing the product was efficient and the results of crude protein and lipids remained constant (ranging from 7.47% to 5.06% at the beginning and 7.24 to 8 74% and 4.24 to 5.69% during storage, respectively). The main genera of fungi were detected Penicillium, Fusarium (nd 3,3 x104 CFU / g at baseline and up to 2.6 x105 CFU / g during storage) and Aspergillus spp (1.0 x103a 2,6 x105 CFU / g at the beginning and up to 1.9 x105 CFU / g during storage). We detected the presence of mycotoxins (aflatoxin B1) below the quantification limit of the method analyzed, and the temperature and humidity of the silo remained in equilibrium, and the temperature ranged from 11 to 21° C and RH 52-68%, not causing damage to the grains during the storage period.