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1.
Figure 7

Figure 7. From: Climate smart Dry Chain Technology for safe storage of quinoa seeds.

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%.

Muhammad Amir Bakhtavar, et al. Sci Rep. 2020;10:12554.
2.
Figure 4

Figure 4. From: Nature-inspired wax-coated jute bags for reducing post-harvest storage losses.

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.

Kennedy Odokonyero, et al. Sci Rep. 2021;11:15354.
3.
Fig. 2

Fig. 2. From: Sensory analysis and fatty acid profile of specialty coffees stored in different packages.

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)

Flávio Meira Borém, et al. J Food Sci Technol. 2019 Sep;56(9):4101-4109.
4.
Figure 1

Figure 1. From: Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures.

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.

Qumer Iqbal, et al. Foods. 2015 Jun;4(2):51-64.
5.
Figure 2

Figure 2. From: Evaluation of Purdue Improved Crop Storage Triple Layer Hermetic Storage Bag against Prostephanus truncatus (Horn) (Coleoptera: Bostrichidae) and Sitophilus zeamais (Motsch.) (Coleoptera: Curculionidae).

Side by side storage of PICS, PP and Jutes bags during the experiment at the KARLO research station in Kiboko, Kenya. Insects seriously damaged PP and Jute treatments, as reflected in the dust produced.

Kimondo Mutambuki, et al. Insects. 2019 Jul;10(7):204.

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