Effects of Dominant Fungi on Wheat Quality During Storage.

One-way ANOVA followed by Duncan’s multiple range test was used for the comparison of significant differences between groups, with significance levels set at p ≤ 0.05 (indicating significant differences) and p ≤ 0.01 (indicating highly significant differences). 3.

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The POD activity of wheat in all groups showed a trend of initial increase followed by a decrease, with the peak value appearing on days 2–4 of storage ( Figure 5 H).

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