Poor storage capacity of soybean makes it prone to fungal spoilage and heating during storage, resulting in lower quality. Early prediction of the fungal spoilage in stored soybeans is very difficult because fungi are often too small to be seen with the naked eye. Here a new method for fungus to...

The present work brings together different rice varieties (black, brown and white) evaluated for their differences/susceptibilities/resistance to ozone (O3) gas treatment for safer storage (mycological and toxicological contamination control). The three rice varieties were separated into two...

In the history of human development, stored-product protection (SPP) is probably older than the invention of agriculture because even what was hunted and gathered needed to be stored to provide food for the bad days. One may think that the human race had enough time to find out everything that...

Browning of KX7349 maize during drying occurred mainly in the pericarp layer. Browning was caused by oxidation of water soluble matter in the pericarp layer. Moisture content had no significant influence on browning rate. Drying temperature, drying time and drying method (vacuum drying or hot-air...

Grain losses due to moulds during on-farm storage increase food insecurity, result in economic losses, negatively affect farmers' livelihoods, and increase exposure to mycotoxins that can harm human and animal health. Hermetic storage technologies provide a reliable solution for maize grain that...