传统和密封储存设施对小麦谷物的质量,害虫侵袭和面包发展的比较评估
Hafiz Muhammad Bilal Yousuf1,2, Muhammad Yasin3, Nazih Y Rebouh4
1Department of Entomology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, 63100, Pakistan.
Scientific reports
|October 6, 2025
概括
密封储存,如GrainPro PHB,显著保持小麦的质量比传统的方法更好. 这种方法减少了谷物损坏,保持了营养价值,并提高了种子的生存能力,以提高粮食安全.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 收获后技术 收获后技术
背景情况:
- 延长谷物储存对于粮食安全至关重要.
- 传统的储存方法往往会导致大量的谷物损失.
- 密封储存提供了一个有前途的替代方案,以保持谷物质量.
研究的目的:
- 评估密封储存与常规储存对小麦的有效性.
- 评估储存方法对谷物质量,营养价值和种子生存能力的影响.
- 为了确定谷物水分和储存损失之间的相关性.
主要方法:
- 在两个季节中比较了五个常规和三个密封储存设施.
- 谷物的水分含量,损伤,体重减轻和昆虫感染的分析.
- 进行了近似组成,质性质 (WAC,DDT,DST) 和面包纹理特征分析 (TPA).
主要成果:
- 密封储存,特别是GrainPro PHB,在所有参数上都超过了传统的储存方法.
- 谷物Pro PHB 降低了水分增加,谷物损伤,减肥和昆虫的存在.
- 密封的储存保存了近距离的组成,改善了质性质,并增强了面包质地.
结论:
- 密封储存设施在延长储存期间保持小麦质量方面非常有效.
- 这种方法大大减少了收获后的损失,并保持了营养和种子质量.
- 密封储存对食品和营养安全有积极的贡献.
相关概念视频
01:27Principles of Food Preservation
Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
01:26Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...