Post harvest grain losses by micro-organisms.
1987
Kabeere F.
Post-harvest grain losses that are caused by micro-organisms in Uganda are highlighted. Actinomycetes, yeasts, viruses, fungi and bacteria are the most destructive micro-organisms. Penicillium and Aspergillus species of fungi are the most common causes of grain spoilage (moulding). Unfavorable conditions for development of these fungi such as low moisture content i.e 12 or less, low temperature 0-10 degrees centigrade and low relative humidity of about 65 and the use of fungicides for seed dressing and grain dusting are recommended so as to minimize spoilage. Regular testing for seed viability is also recommended. The methods for achieving the above control measures are outlined.
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