This study was conducted to evaluate the quality of soy bean grains stored under different conditions. The grains were harvested with moisture content (m. c.) of about 18.0% w.b. and dried to 11.2, 12.8 and 14.8% w.b. To maintain pre-determined m.c., the grains were stored at the following combinations of temperature and relative humidity: for 11.2%: 20 ºC and 61.7%; 30 ºC and 67.9%; 40 ºC and 69.4%; for 12.8%: 20 ºC and 73.7%; 30 ºC and 76.7%; 40 ºC and 80.8%; and for 14.8%: 20 ºC and 82.7%; 30 ºC and 83.9%; 40 ºC and 85.3%. Grains were sampled every 45 days over 180 days in order to determine m.c., grade classification, apparent specific grain mass, grain color and oil content. In general, the grains deteriorated during the storage period but the quality loss was more accentuated when stored with m.c. of 12.8 and 14.8% at 40 ºC. The grains stored with m.c. of 14.8% at 30 and 40 ºC did not meet commercial standards after 135 and 90 days, respectively. High m.c. and temperature during storage intensify the deteriorative processes of stored soy bean grains.
qualitative deterioration; grain color; lipid content; Glycine max (L.) Merrill
