Sarhad J. Agric. Vol.26, No.2, 2010 275 EFFECT OF HOUSE HOLD STORAGE RECEPTACLES ON PHYSICO CHEMICAL CHARACTERISTICS OF WHEAT SAEEDA RAZA*, SAMINA KHALIL**, KHALID NASEEM**, MUSARRAT AGEEN GILANI**, MUHAMMAD AMJAD**, TARIQ MASUD* and S.M. SAQLAN NAQVI* * Department of Biochemistry, PMAS Arid Agriculture University, Rawalpindi – Pakistan. ** Food Quality & Nutrition Programme, National Agricultural Research Centre, Islamabad – Pakistan. ABSTRACT This study was conducted to investigate the changes in wheat grain quality that may occur during storage in different types of containers commonly used in Pakistan i.e. earthen pots, tin containers, cotton bags, jute bags and polypropylene bags. Freshly harvested grains of three different wheat varieties were stored in these containers for 12 months in two consecutive years i.e. 2003-04 and 2004-05, at existing environmental conditions at Food Quality & Nutrition Program of National Agricultural Research Centre, Islamabad. Samples were analyzed before storage and after every 4 months for different quality parameters i.e. moisture content, test weight, flour yield, falling number and fat acidity. Results of both years showed an increase in moisture content during storage that was least in cotton bags and earthen pots resulting in higher test weights and flour yield. Tin containers performed better in retaining low fat acidity values. Storage duration of 12 months generally increased moisture and fat acidity while decreased test weight and flour yield in both years. Falling number also increased in all containers during storage, but remained with in the limits usually required for baking purposes. However, the pattern was not uniform within both the years under study. Key Words: Wheat, storage, containers, physicochemical characteristics Citation: Raza, S., S. Khalil, K. Naseem, M.A. Gilani, M. Amjad, R. Maqsood and S.M.S. Naqvi. 2010. Effect of household storage receptacles on physico chemical characteristics of wheat. Sarhad J. Agric. 26(2): 275-287. INTRODUCTION Wheat plays a key role in agriculture of Pakistan. It contributes 12.7% to the value added in agriculture and 2.6% to GDP. Wheat being staple food provides 43% of energy and 44% of protein in average daily diet. The total production of wheat during 2007-2008 was 21.76 Million tons with per capita availability of 124 gram /day. About 70% has to be stored for 4 to 12 months for future use. Proper storage condition can bring about considerable improvement in national economy by controlling the losses that are about 10% of the stored food grains (GOP, 2008). Deterioration of produce may begin in fields before harvesting, which further aggravates during improper storage. The primary factors affecting the grain storage are moisture, temperature and humidity of storage environment. The safe moisture content for storage of wheat is 14-15% at 25°C and 75% relative humidity. Other factors responsible for deterioration are poor containers/warehouses, feeding by rodents, insect pests and microorganisms. Both primary and secondary factors bring chemical changes and weight loss as well as changes in quality (Kent and Evers, 1993). At household level, wheat is stored either in threshed or un-threshed forms in smaller containers e.g. baskets and jars, hand knitted bags (made from jute, palm leaves, cotton threads, paddy straws), earthenware jars, and/or polyethylene or propylene bags. The use of metal drums has also been recommended for use at farm level (FAO, 1970). Temperature and humidity of environment increase very rapidly during rainy season of Pakistan, which starts about two months after harvesting of wheat. This period is favorable for insects and microbial attack on stored food commodities. During this period, biochemical changes occur in grains by the action of enzymes such as lipases, proteases and amylases on lipids, proteins and starches respectively, thus deteriorating the end use quality of wheat. A significant decrease in moisture content, amylase activity, pH and increase in titerable acidity was observed during storage of wheat at 45°C. However, no significant biochemical changes occurred during storage at 10°C (Rehman and Shah, 1999). Different containers behave differently in maintaining grain quality during storage, even under same environmental conditions. Storage of wheat grains in tin containers at high temperature and moisture