Chemical control of spoilage caused by microbes in stored grain.

Micro-organisms are almost always present
on grains and even so before these enter storage
godowns. They, however, multiply under conditions
when the grains have a moisture content2
of more than 14.0 per cent. Under Indian
conditions most of the grains at the time of
storage, have moisture values ranging between
10 per cent and 12 per cent. When stored in
underground pits, in large size bins or in the case
of grains already infested with insects a rise in
moisture level is recorded and this facilitates
the development of microbes. As a result, the
grains lose the viability, appearance, taste and
therefore the industrial usefulness.
According to conservative estimates microbial
activities result in a loss of I -2 per cent of the
world's grain production. In India where the
surplus grains are stored underground, a loss
of about 3-7 per cent is not uncommon. Thorough
drying of the grain prior to storage, blowing
of hot air through the stored grain and turning
of the grain at intervals, are the suggested remedies
for avoiding the microbial spoilage.
These measures, however, are temporary in
effect and in certain cases not even practicable.
Hall and Hyde4 repoft that storage in absolutely
air-right structures which is both difficult and
very expensive reduces spoilage but therein the
taste and flavour of the grain are still affected.
Many chemicals had been tried for controlling
microbial development in stored grains but with
little success. In the experiments carried
out at this Institute ethylene dibromide (EdBr)
and methyl bromide (MeBr) exhibited fungicidal
properties besides being insecticidal also. The
use of these insecticides for checking microbial
spoilage in the grain, was tested and is reported
in this paper.