Safe storage guidelines for rye

o C increased with time, whereas that of samples stored at 30 and 40 o C decreased. Visible mold appeared in all the 17.5% moisture samples and in all the samples stored at 40 o C. Penicillium spp. and Aspergillus glaucus group were the predominant fungi in almost all samples throughout the study. Fat Acidity Value (FAV) increased with increasing moisture content, temperature, and storage time (�=0.05). Safe storage guidelines with respect to initial moisture content and temperature were developed based on the drop in germination and appearance of visible mold. Rye with #12.5% moisture content stored at # 20 o C would be safe for at least 15 weeks, whereas rye with $ 15%