How do biotic and abiotic factors in stored grains lead to poor marketability? How can these factors be controlled?
(N/A) Biotic factors (insects,rodents,fungi,mites,bacteria) and abiotic factors (inappropriate moisture,temperature,humidity) in stored grains cause the following issues:
$(a)$ Degradation in quality.
$(b)$ Loss in weight.
$(c)$ Poor germinability.
$(d)$ Discolouration of produce.
All these factors lead to poor marketability.
Control measures include:
$(a)$ Proper treatment: Using chemical or organic pesticides and drying grains thoroughly before storage.
$(b)$ Systematic management: Maintaining clean,dry,and well-ventilated warehouses with regular inspection.
$(a)$ Degradation in quality.
$(b)$ Loss in weight.
$(c)$ Poor germinability.
$(d)$ Discolouration of produce.
All these factors lead to poor marketability.
Control measures include:
$(a)$ Proper treatment: Using chemical or organic pesticides and drying grains thoroughly before storage.
$(b)$ Systematic management: Maintaining clean,dry,and well-ventilated warehouses with regular inspection.
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