New research supported by GRDC and led by Agriculture Victoria scientists Dr Cassandra Walker and Dr Pankaj Maharjan suggests that on-farm storage practices may play a role in lifting the falling number of wheat after harvest. Their work showed that wheat samples with a moderate falling number (200–300 seconds) could increase by up to 50 seconds during 24 weeks of storage, often moving them above the key 300-second benchmark. High-range samples above 400 seconds continued to improve until plateauing at around 36 weeks, while low-range samples showed little change.
The results also highlighted the influence of storage temperature and humidity. Grain stored at 25–30 °C under about 45 percent humidity showed greater improvement in falling number compared with cooler storage around 20 °C. However, temperatures above 30 °C created risks, including mould growth and reduced germination viability. All samples in the trials were held at 11 percent moisture at harvest, underscoring the importance of moisture management in any storage strategy.
Stored Grain Extension Project Leader Chris Warrick said the findings were encouraging but should be treated with caution. “Wheat with an initial falling number above 250 seconds has the potential to surpass the 300-second threshold during storage,” he explained. “But we don’t want to create an expectation that this will happen in all cases. Many variables are at play, and these results are preliminary.” He emphasised that safe storage practices must remain the priority, with growers continuing to monitor temperature and moisture, use traps to check for insect activity, and maintain aeration cooling.
If validated more broadly, these results could have significant market implications. Improving falling number in storage has the potential to lift grain into higher-value grades, which could mean additional returns of $50–$150 per tonne. For now, the research highlights both the potential of controlled storage as a management tool and the need for careful handling to balance grain quality, safety, and market access.