Utilizing Modern Technology and Sustainable Methods for Storing Rice
| Autor: | David Japhet, Mohamed Aezeden, Goru Donovan, Liet Zachariah |
|---|---|
| Jazyk: | English<br />French |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | E3S Web of Conferences, Vol 477, p 00061 (2024) |
| Druh dokumentu: | article |
| ISSN: | 2267-1242 20244770 |
| DOI: | 10.1051/e3sconf/202447700061 |
| Popis: | Since the dawn of civilization, grain storage has been necessary to ensure food security. Grain storage has a more extended history than one might think and is connected to farming history. India is the next-largest producer of wheat, followed by China. In terms of food security, storage is primarily intended to keep grains for a longer time. It guards against degradation, exposure to the outside environment, and potential microbe and insect attacks. Silo, CAP storage, and Godown storage were used to test the wheat’s temperature and moisture content. To obtain the reading, a temperature sensor and a RH sensor were installed within the silo. Grain storage in underground pits was employed in the past and is still used in some regions today. The holes were excavated and measured at 1 m in diameter and 1 m in depth, with a mixture of 3:3:1 cow dung, straw, and sorghum, amounting to around two quintals each. A total of 10–20 wheat samples kept in the silo were examined for fungus and fungal development. The samples were placed inside a glass bottle filled with sterile water and closely watched to ensure that no fungal source entered the container used for collection. Each colony was isolated and purified separately once it emerged to obtain an isolated single fungus. The pure fungus was positioned and examined using imaging and organized on figurative plates under a microscope. The germination percentage in various storage arrangements was tested for seed viability using wet paper towels. For the following three months of storage, the temperature within the silo increased rapidly from 28°C to 35°C. The grain retained its quality during the first three months, and there was little to no infestation. The lower ambient temperature and measured relative humidity of 95–97% are to blame for this. Before drying, the moisture content in the silo increased from 11 to 17%. During the storage period from April 2006 to November 2006, the moisture content in Godown bag storage increased at the same pace as in the silo. Wheat moisture content rises in direct proportion to its storage time. This is thought to be the result of an increase in insect population brought on by the respiration of insects and wheat, which helped raise moisture content. All of the isolated fungi in the silo were discovered to produce a significant number of spores and conidia on their surfaces. Aspergillus is a harmful toxin-producing fungus well-known for damaging various seeds, grains, and nuts. It is also famous for its destructive properties. |
| Databáze: | Directory of Open Access Journals |
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