Impact of Storage Methods and Periods on Physical, Biological, Chemical Characters and Nutritional Value of Yellow Maize Grains

Document Type : Original Article

Authors

Department of agronomy - faculty of agriculture -Ain shams university

Abstract

The postharvest losses of maize grains are mainly due to storage conditions causing significant losses and lowering the product value. Parameters of storage are methods, periods, temperature, humidity and grain moisture content compromise the physico-chemical grains quality Thereupon, storage grains by the suitable method for the optimal period has become more critical to save the yield and ensuring global food security with continuing population growth. In the present study yellow maize (three -way hybrid 368) grains were stored via four storage methods (M1 -Treated threshed grains with CaCo3, M2- Threshed grains, M3- Grains on de -husk ears and M4- Covered grains with husk) and 
were evaluated at four storage periods (3, 6, 9 and 12 months). Results showed that maize grains stored for three months gave the highest values of biological characters (germination %, plumule length, radical length, seedling fresh weight, and seedling dry weight and by increasing storage periods caused decreasing in abovementioned traits, The same trend was applicable with chemical composition of yellow maize grains (protein%, ethereal extract %, fiber % and ash%), and nutritional value (gross energy (GE), digestible energy (DE) and total digestible nutrients (TDN) %). Data also cleared that treated threshed grains with CaCo3 (M1) gave the highest mean values of pervious traits (biological, chemical and 
nutritional value traits). The interaction between storage periods and storage methods had a significant impact on all abovementioned traits and P1M1 treatment gave the highest values followed by P1M2.

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Scientific Journal of Agricultural Sciences
Volume 5, Issue 3
September 2023
Pages 93-104

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