Accumulation of carbon monoxide and carbon dioxide in stored canola.

Production of carbon monoxide (CO) and carbon dioxide (CO(2)) from canola was studied in the laboratory and in commercial storage. Canola rapidly produced amounts of CO and CO(2) far exceeding those reported for dry cereal grain and dried peas and at levels dangerous to human health. In the laboratory, canola (5.8% m.c.) was stored in sealed flasks at 25, 35 and 45 degrees C for 12 weeks. Levels of CO, CO(2) and oxygen (O(2)) were then measured by gas chromatography. Average levels of CO and CO(2) increased with storage temperature. Levels of CO peaked at 6 weeks, exceeding 10,000 ppm v/v (1%) at 45 degrees C. CO(2) levels peaked at 11.9% after 10 weeks storage at 45 degrees C. In field measurements, CO levels in a steel bin (7000 tonne capacity) filled with canola ranged from 1100 to 800 ppm in the grain bulk before sealing, 1050-370 ppm in the grain bulk after sealing, and 290-440 ppm in the head space of the sealed bin. CO(2) concentrations were >3% in the grain bulk and averaged 1.5% in the headspace. CO production rate was estimated at 200 ng g(-1) day(-1). Canola storage poses a greater potential safety hazard than storage of cereals.