PMC

Biplot of germination, EC and various biochemical attributes of quinoa seeds stored in different packaging materials at varying levels of seed moisture contents. S, Super Bag; P, Paper bag; PP, Polypropylene bag; J, Jute bag, C, Cloth Bag. Initial moisture levels: 8, 10, 12 and 14%.

Moisture absorption through jute bags and the moisture content of wheat grains after 2 months of storage. (A) Total moisture absorbed through control jute bags (CJBs: unfilled shapes) and wax-coated jute bags (WCJBs: filled shapes) over the seed-storage period. Total moisture absorbed was taken as the sum of moisture uptake by jute bags and stored grains; the combined mean mass of the storage bag plus seed was ~ 170 g/bag. (B) Post-storage seed moisture content (SMC) of stored wheat grains at different relative humidity (RH) conditions. Horizontally-dotted line (SMC₀) represents initial SMC (7.1%) before storage; error bars represent the standard errors (± SE) of means from three replicates.

Scores of the first two principal components. TFFA = total free fatty acids. Beginning of storage (1-0: FP1-PMA = foil pouch packaging with passive modified atmosphere; 2-0 FP1-AMA = foil pouch packaging with active modified atmosphere; 3-0: FP1-V = foil pouch packaging with vacuum; 4-0: GP = GrainPro^® bag; 5-0: J-CW = jute bag in conventional warehouse; 6-0: J-CC = jute bag in controlled chamber; 7-0: FP2-PMA = foil pouch packaging with passive modified atmosphere; 8-0: S-GP = bag similar to GrainPro^®). After 12 months of storage (1-12: FP1-PMA; 2-12: FP1-AMA; 3-12: FP1-V; 4-12: GP; 5-12: J-CW; 6-12: J-CC; 7-12: FP2-PMA; 8-12: S-GP)

Capsaicin and dihydrocapsaicin concentrations in hot peppers viz. Sky Red (A), Maha (B) and Wonder King (C) at different temperatures and packaging materials (PB, polyethylene bag; JB, jute bag) during five months’ storage. Vertical bars show ± SD of n = 3 replicates.