在粮食的贮藏过程中,贮粮真菌尤其是以曲霉和青霉为代表的霉菌的活动,在一般情况下是导致粮食发热变质的主要原因,特别在高温多雨的地区尤甚。最近十多年来,许多国家都应用多种的方法,将粮食贮藏在缺氧、低温等的条件下,以达到防霉、防虫及保鲜的目的。国内在应用自然缺氧、充二氧化碳或充氮贮藏大米及稻谷等方面,也做了很多的试验研究,并取得良好的效果。据调查,我国南方许多大中城市的大米常贮藏半年至一年。虽然很多粮仓采用密封后自然缺氧的方法贮藏大米,但粮食的质量仍不理想。 During grain storage, storage grain fungi, especially molds typified by Aspergillus and Penicillium, are the major causes of fever and deterioration of foodstuffs, especially in hot and rainy areas. In the recent decade or so, many countries have applied a variety of methods to store grain under the conditions of hypoxia, low temperature and the like in order to achieve mildew prevention, pest control and preservation. In the application of natural hypoxia, carbon dioxide or nitrogen-filled storage of rice and rice, etc., also made a lot of experimental research, and achieved good results. According to the survey, many large and medium-sized cities in southern China often store rice for half a year to one year. Although many granaries use natural airtight methods of storing rice after being sealed, the quality of food is still not satisfactory.