'Get Notes Here - https://payments.pabbly.com/subscribe/5e2954ad14a2e43f1110d5ef/notes Class: 9th Subject: Biology Chapter: Improvement in Food resources Resources Topic Name: Storage of grains Check out complete courses: https://www.magnetbrains.com/course/class-10th-biology/ Points covered in this video:- Storage losses in agricultural produce can be very high. Cereals of food grains are stored at 3 levels. At producer level (Farmer) At traders level (Keeping foods in Gunny Bags) At FCI level (Food grains stored in Silos) Factors responsible for such losses are of two types Biotic — Insects, rodents, fungi, mites and bacteria. Abiotic — Inappropriate moisture and temperatures in the place of storage. Growth of microorganisms depends on fluctuation of temperature Microorganisms and enzymes are most active at 300 to 400C Therefore, food grains must be stored at low temperature Higher the moisture content of food grains greater will the growth microorganisms on them. These factors cause Degradation in quality Loss in weight Poor germinability Discolouration of produce All leading to poor marketability'
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