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Observations of the breakdown of thiram at different moisture levels in stored grain sorghum.

Rangaswamy, J. R. and Poornima, P. and Majumder, S. K. (1971) Observations of the breakdown of thiram at different moisture levels in stored grain sorghum. Journal of Stored Products Research, 7 (2). pp. 129-131.

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Abstract

IT HAS been the common practice in some rural parts of India to store sorghum in underground pits during the glut season and release it to the market during the lean period after storage for 3-4 months. In some cases, due to inclement weather conditions during harvest, grain with relatively high moisture content is stored in underground pits. The relative humidity of the atmosphere in such storages will be 75-90%, (due to high moisture in the grain), and under such storage conditions fungal infection poses a serious problem. Although many potent antifungal agents are known, their use to prevent the fungal attack in storages has received little attention. It was found that under such storage conditions, sorghum with a moisture content of over 15% became infected with fungus within one week even in the presence of large doses (290-310 ppm) of thiram (tetramethylthiuram disulphide), while that with moisture content less than 15% was still free of infection for more than 90 days. In addition thiram even at 35 ppm on treated grain, has been reported to damage the egg production of hens, when the grain was fed to birds, both decreasing the total number produced, and causing soft shells (WAIBEL et al., 1955). The present study was undertaken to investigate the relationship between moisture content and the degradation of thiram so as to arrive at a critical moisture content for sorghum, above which thiram would be ineffective.

Item Type: Article
Uncontrolled Keywords: Grain sorghum, thiram, moisture content, degradation
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
600 Technology > 03 Agriculture > 05 Insect/Pest Control
Divisions: Food Protectants and Infestation Control
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2011 05:42
Last Modified: 28 Dec 2011 09:48
URI: http://ir.cftri.com/id/eprint/4777

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