Paddy rice stored under hermetic conditions: The effect of relative humidity, temperature and storage time in suppressing Sitophilus zeamais and impact on rice quality

Carvalho, Maria Audália Marques de; Fradinho, Patrícia; Martins, Maria João; Magro, Ana; Raymundo, Anabela; Sousa, Isabel

doi:10.1016/j.jspr.2018.11.002

Cited by 19 publications

(12 citation statements)

References 14 publications

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“…The reproduction potentials of stubborn insects can be blocked by modifying the storage atmosphere. Carvalho et al (2019) observed changes in the response of stored-product insects under different O2 and CO2 concentrations. The findings of Diarra and Amoah (2019) revealed that hermetic bagging could increase storage temperature to 27 °C and lower O2, R.H. and moisture to 6.4 %, <70 % and <14 %, respectively in tropical areas, creating an atmosphere unfavorable to insect activities and mold growth.…”

Section: Causes Of Postharvest Lossesmentioning

confidence: 88%

“…The gas composition of the storage atmosphere affects insect activities in general. Insect activities significantly decrease under a CO2 saturated atmosphere and higher temperature (Carvalho et al, 2019). A modified atmosphere with higher CO2 and low O2 concentrations provides a safe condition for grain storage (Dowell and Dowell, 2017).…”

Section: Causes Of Postharvest Lossesmentioning

confidence: 99%

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Postharvest losses in food grains – A Review

Abdullahi

Dandago

2021

Turkish Journal of Food and Agriculture Sciences

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Grains (cereals and legumes) are universal foods that provide calories, proteins, essential minerals and vitamins. They are essential to the nutrition of many including infants and children. Attack by insects and microorganisms, particularly fungi, during drying, storage and processing, affects the quality, safety and market value of grains. Fungal attacks before or during drying can be disastrous, the effect can persist throughout the supply chain. Postharvest grain losses pose challenges to food and nutritional security, public health, and many developing nations' economy. Postharvest storage structures and packaging materials are expected to extend the shelf life of the grains by protecting them from insects, microorganisms, environmental factors and making the microenvironment unfavorable for insect and microbial activities. Traditional storage and packaging materials are highly inefficient in this sense and are associated with quality degradation. Traditional storage and packaging materials commonly used by farmers, mostly in developing countries, include granary, crib, wooden box, gunny bag and polypropylene woven bag. Modern storage and packaging materials commonly used are metal silo and hermetic bags; they are effective but unfortunately cannot be afforded by most farmers in developing countries. The article reviewed postharvest storage management of cereals and legumes. Literature was gathered through a comprehensive literature review. The use of various traditional storage and packaging materials for grains was debated. Techniques for the prevention of postharvest losses were extensively discussed, emphasis was given to novel technology and the use of natural insecticides. Challenges associated with controlling postharvest losses were also summarised. In the end, research gaps were identified and recommendations were provided about minimizing grain contamination and postharvest losses.

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Section: Causes Of Postharvest Lossesmentioning

confidence: 88%

Section: Causes Of Postharvest Lossesmentioning

confidence: 99%

Postharvest losses in food grains – A Review

Abdullahi

Dandago

2021

Turkish Journal of Food and Agriculture Sciences

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“…Variety JH6 had the smallest decreases in appearance, flavour, and comprehensive score, with the score for appearance decreasing by 0.8, the score for flavour decreasing by 0.7, and the comprehensive score decreasing by 7.5. Excessive storage times and high storage temperatures will lead to grain cracking [97,98]. Our research team also compared the microstructure of fresh rice with those of rice that had been stored for one year.…”

Section: T 5 Storage Periodmentioning

confidence: 99%

“…The rice that was stored for one year had obvious micro-cracks. Excessive storage times and high storage temperatures will lead to grain cracking [97,98]. Our research team also compared the microstructure of fresh rice with those of rice that had been stored for one year.…”

Section: T 5 Storage Periodmentioning

confidence: 99%

Hazard Analysis of Traditional Post-Harvest Operation Methods and the Loss Reduction Effect Based on Five Time (5T) Management: The Case of Rice in Jilin Province, China

Zhang

Wang

et al. 2021

Agriculture

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Traditional post-harvest operation methods applied in rice fields lack advanced management knowledge and technology, which has led to post-harvest losses. We proposed the concept of Five Time (5T) management for the first time. 5T management divides the whole life cycle of rice into different growth time interval to complete process management. This paper mainly introduces the management of rice grain period, that is, the post-harvest management period, including the operation process management of harvesting, field stacking, drying, warehousing, and storing. In 2019, our research team formulated the 5T management method, which considers the entire post-harvest process, and carried out a pilot application of this method at the Jilin Rice Industry Alliance of Jilin Province. Moreover, to promote the 5T management method, our research team carried out follow-up experiments in rice production enterprises and found severe post-harvest rice losses. This paper combined a large number of literature and the basic theory research of rice post-harvest to analyze the traditional methods for post-harvest processing and the associated rice losses. By implementing the 5T management method, 4.33% of losses incurred during the T1 harvesting period could be recovered. In the T2 field period, drying rice within 48 h after harvesting could reduce losses by 2.5%. In the T3 drying period, the loss rate could be reduced by 1.6% if traditional drying methods were replaced by mechanical drying and by 0.6% if cyclic drying was implemented to prevent over-drying. In the T5 storage period, the loss rate of 7% could be reduced by adopting advanced grain storage technologies such as low-temperature storage. Overall, the rice loss rate could be reduced by 15.43%, which is equivalent to a yield of 32.68 million tonnes of rice. The important factors in each period are strictly controlled in the 5T management method to prevent the post-harvest losses caused by flawed concepts and improper management and to increase the amount of usable fertile land.

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“…The content of amylose soluble in hot water in rice decreases with increasing storage time, while the content of amylose insoluble in hot water gradually increases. Studies have pointed out that in rice stored for one year (20–25 °C), the amylose content increases by 4.94%, the insoluble amylose content increases by 4.26%, and the branched fixed flour content decreases by 6.05% [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature

Lin

Gao

et al. 2022

Foods

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Processed unhusked rice is prone to mildew during storage. In this study, the storage conditions were simulated at temperatures of 20, 30, and 35 °C and a relative humidity of 40%, 60% and 80%, respectively. The water, fatty acid, and total starch content and the peak viscosity, mold colony number, protein secondary structure, and spatial structure of rice were monitored in order to propose the critical point of mildew during storage. In the process of rice from lively to moldy, the water content, fatty acid contents and the peak viscosity were increased. The total starch content decreased and then showed a slow increasing trend, while the microstructure of the powder particles changed from smooth and complete to loosen and hollow. With the increase in storage time, the vibration of the amide Ⅰ band of the rice samples decreased slightly, indicating that the total contents of β-fold, β-turn, α-helix, and random curl of the rice protein also changed. PCA (Principal Component Analysis) analysis showed that rice mildew index was closely related to temperature and humidity during storage. In our investigation, the best and most suitable temperature and relative humidity for rice storge is 20 °C and 40%, respectively. These results suggested that temperature and environmental humidity are vital factors affecting the physicochemical properties and nutrient changes, which provides a theoretical basis for the early warning of rice mildew during storage.

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Paddy rice stored under hermetic conditions: The effect of relative humidity, temperature and storage time in suppressing Sitophilus zeamais and impact on rice quality

Cited by 19 publications

References 14 publications

Postharvest losses in food grains – A Review

Postharvest losses in food grains – A Review

Hazard Analysis of Traditional Post-Harvest Operation Methods and the Loss Reduction Effect Based on Five Time (5T) Management: The Case of Rice in Jilin Province, China

Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature

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