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Grain Storage Technology and Quality Control
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Grain Storage Technology and Quality Control

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: closed (30 September 2024) | Viewed by 10284

Special Issue Editors

Dr. Yan Zhao

E-Mail Website
Guest Editor
School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China
Interests: theory and technology of grain storage; quality control of stored grain; preservation and storage of agricultural products
Dr. Haoxin Lv

E-Mail Website
Guest Editor Assistant
School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China
Interests: theory and technology of grain and cereals during storage; maintenance of grain and cereal quality; grain; cereal and food microbiology

Special Issue Information

Dear Colleagues,

The Special Issue ‘Grain Storage Technology and Quality Control’ covers the following areas:

(1) Research on the basic theory of grain storage technology: Key research focusing on the relationship between grain and ecological factors of grain storage, the characteristics and regulation theory of grain, various storage technologies, application principles, etc.

(2) Application and process research of grain storage technology: Application, process parameters, and technical integration solutions of grain storage-related technologies.

(3) Research and development of new technologies and equipment for grain storage: We aim to highlight studies that, guided by the concept of green ecological grain storage, track the development trends of new technologies and grain storage technologies at home and abroad, and comprehensively apply information technology, biotechnology, physical prevention, control technology, etc., in grain storage technology to develop new grain storage technologies and related equipment.

(4) Study on the variation of grain and oil quality: We aim to underscore research that aims to ensure grain security by studying the main influencing factors and control factors that cause deterioration of grain quality, reveal the relevant occurrence and development laws, propose new indicators and parameters for grain and oil quality control, and develop corresponding detection and control technologies.

Dr. Yan Zhao
Guest Editor

Dr. Haoxin Lv
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • grain storage
  • green grain storage technology
  • grain quality
  • basic theory of grain characteristics
  • application process parameters
  • equipment development
  • quality inspection technology

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Published Papers (6 papers)

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Editorial

Jump to: Research

4 pages, 184 KiB  
Editorial
Grain Storage: Theory, Technology and Equipment
by Yan Zhao, Haoxin Lv and Yanfei Li
Foods 2023, 12(20), 3792; https://doi.org/10.3390/foods12203792 - 16 Oct 2023
Cited by 3 | Viewed by 3942
Abstract
Grain is the basic material that guarantees human survival, and its security is inextricably linked to the sustainable development and future destiny of humanity [...] Full article
(This article belongs to the Special Issue Grain Storage Technology and Quality Control)

Research

Jump to: Editorial

16 pages, 6605 KiB  
Article
Correlations Between the Bacterial and Fungal Flora and Amino Acid Composition of the Zhuangzu Acid Congee Produced Around the Zuojiang River Basin, Guangxi
by Ao Huang, Qin-Ren Zhang, De-Qiang Xiao, Wei-Sheng Xu, Zu-Lian Bi, Xiu-Die Deng, Xiu-Lian Huang, Jia-Le Song and Quan-Yang Li
Foods 2024, 13(23), 3736; https://doi.org/10.3390/foods13233736 - 22 Nov 2024
Viewed by 556
Abstract
In this study, the bacterial, fungal, and amino acid compositions of the Zhuangzu acid congee (ZAC) along the Zuojiang River of Guangxi were analyzed. A total of 14 samples of ZAC were collected in four regions: Fusui (F), Ningming (N), Xiashi (X), and [...] Read more.
In this study, the bacterial, fungal, and amino acid compositions of the Zhuangzu acid congee (ZAC) along the Zuojiang River of Guangxi were analyzed. A total of 14 samples of ZAC were collected in four regions: Fusui (F), Ningming (N), Xiashi (X), and Suxu (S). The predominant bacterial phyla of the four groups were Firmicutes and Proteobacteria. The dominant bacterial genera were Lactobacillus, Bacillus, Schleiferitobacillus, and Acetobacter. The fungal alpha diversity in Group S was significantly lower than that in Groups F, X, and N. PCoA clearly distinguished Group S from Groups F, X, and N. The dominant fungal phylum in Group S was Ascomycota (89.12%), whereas those in Groups F, X, and N were Basidiomycota (38.07%), Ascomycota (30.65%), and Fungi (17.39%). The dominant fungal genera in Group S were Saccharomyces (42.36%) and Pichia (31.66%), whereas those in Groups F, X, and N were Mortierella (17.23%) and Russula (13.34%). The proportions of the six flavor amino acids were relatively high, and all four groups of samples were above 30.00%. PLS-DA of amino acids demonstrated that all four groups of samples could be significantly distinguished. Additionally, the concentrations of taurine, serine, leucine, phosphoserine, asparagine, 1-methylhistidine, and 3-methylhistidine in Group S were significantly greater than those in Groups F, X, and N. Correlation analysis revealed that 6 bacterial and 15 fungal genera were significantly correlated with amino acids, particularly Leuconostoc and Schleiferlactobacillus, among bacteria, as well as Saccharomyces and Russula, among fungi. In conclusion, compared with the disparity in the bacterial community, the disparity in the fungal community was more strongly correlated with the amino acid composition of ZAC. This result indicated that the difference in the fungal community might cause the variation in the amino acid composition of ZAC. Full article
(This article belongs to the Special Issue Grain Storage Technology and Quality Control)
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14 pages, 4901 KiB  
Article
Nitrogen Storage in Rice: Analysis of Physical Quality by Respiration, Weight, and Storage According to Nitrogen Ratio
by Dong Gwan Shin, Jae Woong Han, Jae Hwan Ahn and Hoon Kim
Foods 2024, 13(22), 3530; https://doi.org/10.3390/foods13223530 - 5 Nov 2024
Viewed by 667
Abstract
Various studies have been conducted to minimize the damage and loss of stored grain. For safe storage, the moisture content must be reduced, or respiration must be suppressed. In this study, grain respiration rates were analyzed under various nitrogen atmospheric conditions, and the [...] Read more.
Various studies have been conducted to minimize the damage and loss of stored grain. For safe storage, the moisture content must be reduced, or respiration must be suppressed. In this study, grain respiration rates were analyzed under various nitrogen atmospheric conditions, and the quality of stored rice was evaluated. As the nitrogen content of the storage space increases, the respiration rate of the grain decreases accordingly. In this study, the effect of the modified atmospheric nitrogen concentration on reducing respiration was determined. When predicting weight loss due to respiration, low moisture content, and high nitrogen concentration could reduce loss. Quality analysis was performed to compare different respiration rate conditions and showed that lower oxygen concentration and moisture content were associated with safer storage. Our results indicate that changes in atmospheric conditions depending on climate and storage conditions can be considered for the safe storage of harvested rice. Full article
(This article belongs to the Special Issue Grain Storage Technology and Quality Control)
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11 pages, 2301 KiB  
Article
Volatile Organic Compounds as Early Detection Indicators of Wheat Infected by Sitophilus oryzae
by Xinjie Liu, Haixin Jiang, Haoqi Xu, Sijia Shang, Dianxuan Wang, Yueliang Bai and Fangfang Zeng
Foods 2024, 13(21), 3390; https://doi.org/10.3390/foods13213390 - 24 Oct 2024
Viewed by 1044
Abstract
The rice weevil, Sitophilus oryzae (L.), is a major pest that poses a considerable threat to grain safety storage. Early detection is of great significance in reducing grain losses. Studies have demonstrated that pest infestation causes alterations in grain volatiles, potentially indicating the [...] Read more.
The rice weevil, Sitophilus oryzae (L.), is a major pest that poses a considerable threat to grain safety storage. Early detection is of great significance in reducing grain losses. Studies have demonstrated that pest infestation causes alterations in grain volatiles, potentially indicating the presence of pests. In this study, we detected volatile organic compounds (VOCs) in non-infected and pest-infected wheat on the 3rd, 9th, 17th, 22nd, and 40th days, corresponding to the developmental stages of the rice weevil at the egg, young larval, old larval, pupal, and adult stages, respectively. A total of 126 VOCs were identified, including 96 hydrocarbons, 7 alcohols, 5 aldehydes, 9 ketones, 9 esters, and 18 other compounds, 62 of which are newly produced compared to non-infected wheat. Six characteristic volatiles, namely dodecane, pentadecane, hexadecane, heptadecane, 2, 6, 10-trimethylpentadecane, and squalene, may be related to the degradation of lipids and the expression of wheat stress tolerance and underwent significant changes as infestation progressed, according to the VIP value. This study assists in interpreting the effects of rice weevil infestation on wheat at the metabolic level and establishes a foundation for storage inspection based on VOC analysis. Full article
(This article belongs to the Special Issue Grain Storage Technology and Quality Control)
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20 pages, 2240 KiB  
Article
Enhancing Paddy Rice Preservation in Small-Scale Barns: Comparative Analysis of Hot Air-Drying Techniques and Ventilation Impact on Quality and Energy Efficiency
by Wasan Duangkhamchan, Khanhatai Huangsaeng, Naoshi Kondo and Donludee Jaisut
Foods 2024, 13(5), 672; https://doi.org/10.3390/foods13050672 - 23 Feb 2024
Cited by 1 | Viewed by 1568
Abstract
This investigation explores the effectiveness of hot air-drying and ambient ventilation techniques in enhancing the storage quality of Khao Dok Mali 105 paddy rice within small-scale barns in Northeast Thailand. Through comprehensive analysis of moisture and temperature dynamics, the research revealed that an [...] Read more.
This investigation explores the effectiveness of hot air-drying and ambient ventilation techniques in enhancing the storage quality of Khao Dok Mali 105 paddy rice within small-scale barns in Northeast Thailand. Through comprehensive analysis of moisture and temperature dynamics, the research revealed that an optimized main air pipe system significantly reduces moisture content from 25% db to a desirable 16% db, outperforming alternative systems. Spatial assessments within the barn highlighted the importance of placement, showing that front sections achieved lower moisture levels. This underscores the need for uniform moisture distribution and temperature management to prevent quality degradation. Notably, after 84 h of drying, variations in moisture content across different barn locations emphasized the critical role of environmental control. These insights pave the way for advancing grain storage practices, focusing on strategic ventilation and environmental monitoring to ensure rice quality over time. This study not only challenges traditional methods but also offers significant practical implications for optimizing small-scale rice storage, providing a pathway towards sustainable post-harvest processing in resource-constrained environments. Full article
(This article belongs to the Special Issue Grain Storage Technology and Quality Control)
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16 pages, 5133 KiB  
Article
Untargeted Lipidomics Reveal Quality Changes in High-Moisture Japonica Brown Rice at Different Storage Temperatures
by Lingyu Qu, Yan Zhao, Xiangdong Xu, Yanfei Li and Haoxin Lv
Foods 2023, 12(23), 4218; https://doi.org/10.3390/foods12234218 - 22 Nov 2023
Cited by 4 | Viewed by 1522
Abstract
Low temperatures are an effective way of delaying grain rancidity and deterioration. However, little is known about the difference in quality changes in high-moisture japonica brown rice at different storage temperatures. In this study, the storage quality changes in japonica brown rice with [...] Read more.
Low temperatures are an effective way of delaying grain rancidity and deterioration. However, little is known about the difference in quality changes in high-moisture japonica brown rice at different storage temperatures. In this study, the storage quality changes in japonica brown rice with a 15.50% moisture content stored at 15 °C, 20 °C, and 25 °C were investigated. In addition, an untargeted lipidomics analysis coupled with gas chromatography and mass spectrometry (GC-MS) was applied to analyze the volatile compounds and metabolite changes in the high-moisture japonica brown rice. The results showed that storage at 15 °C could well maintain the color and aroma stability of the brown rice and delay the increase in fatty acid value (FAV). The lipidomics results showed that storage at 15 °C delayed glycerolipid and sphingolipid metabolism and reduced glycerophospholipid catabolism in the brown rice. The low-temperature environment regulated these three metabolic pathways to maintain higher contents of triglycerides (TG), phosphatidylserine (PS), abd phosphatidylethanolamine (PE), and lower contents of diglycerides (DG), OAcyl-(gamma-hydroxy) FA (OAHFA), ceramides (Cer), and glycosylceramides (Hex1Cer) in the high-moisture japonica brown rice, which maintained the storage stability of the brown rice. Our results proposed the cryoprotection mechanism of postharvest brown rice from the perspective of volatile compounds and metabolite changes, providing a foothold for the further exploration of low-temperature storage as a safe and efficient cryoprotectant in the grain storage field. Full article
(This article belongs to the Special Issue Grain Storage Technology and Quality Control)
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