The increased respiration rate of the stored grain is an undesirable process leading to a loss of dry matter and the development of processes in the bulk leading to its deterioration. The effect of the duration of storage on the respiration rate at a temperature of 20° to 60°C was determined on wheat grain of 15%, 17%, 19% and 21% moisture content. The respiration rate was measured by a static method in a closed microrespirometеr. The temperature at which the intensity of respiration was the highest decreased from 50- 60°C and was set at 40°C. The decrease was fastest in the grain of 21% moisture, while in the 15% variations it was less pronounced. The maximum values of the produced CO2 changed during the storage period. The CO2 produced on the 150th day at 40°C was 34% to 57% of the maximum observed at the beginning of the storage for samples of 15%, 17% and 19% moisture content while the 21% moisture sample perspired by 53% more
intensely compared with the beginning of the storage.