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1. The damage caused by micro-organisms in stored grains are develops excess heat, dicolouration, loss of lusture and develops characteristic musty odour.
2. Most of the storage fungi belong to Aspergillus and Pencillum group. They invade stored grains when high humidity and temperature prevails.
3. The presence of fungus in food grains can seldom be seen by the naked eye, unless the food grains have deteriorated to the extent that heating and caking have developed.
4. Some of the fungi are also capable of producing poisonous material or toxic substances known as mycotoxins.
Store Grain Pests and their Management, IGSMARI – Hyderabad