Question:
The wheat grain can be stored well at a moisture percentage less than
The wheat grain can be stored well at a moisture percentage less than
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As a general rule of thumb in agricultural storage, every $1\%$ reduction in grain moisture content roughly doubles the storage life of the grain within safe physiological limits.
Updated On: Jul 23, 2026
- 20 %
- 15 %
- 10 %
- 5 %
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The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Grain storage management is a critical post-harvest practice.
The moisture content of stored grains is the most important factor determining their storage life, viability, and susceptibility to pests and pathogens.
Step 2: Detailed Explanation:
Harvested grains are living organisms that continue to respire during storage.
High moisture levels increase the rate of respiration, generating heat and moisture that create a favorable microclimate for the growth of storage fungi (such as *Aspergillus* and *Penicillium*) and insects (like weevils and beetles).
For wheat (*Triticum aestivum*), the standard safe moisture content threshold for long-term storage is generally accepted to be below $12\%$.
However, to ensure complete protection against insect infestation and fungal spoilage over extended periods, storing wheat at a moisture percentage less than $10\%$ is highly recommended.
At moisture levels below $10\%$, metabolic activity in both the grain and associated microorganisms drops to a minimum, preserving grain quality, viability, and germinability.
Storing grains at extremely low levels, such as $5\%$, is unnecessary and can cause grain cracking or structural damage during handling.
Step 3: Final Answer:
Therefore, wheat grains can be stored well at a moisture percentage less than $10\%$, corresponding to option (C).
Grain storage management is a critical post-harvest practice.
The moisture content of stored grains is the most important factor determining their storage life, viability, and susceptibility to pests and pathogens.
Step 2: Detailed Explanation:
Harvested grains are living organisms that continue to respire during storage.
High moisture levels increase the rate of respiration, generating heat and moisture that create a favorable microclimate for the growth of storage fungi (such as *Aspergillus* and *Penicillium*) and insects (like weevils and beetles).
For wheat (*Triticum aestivum*), the standard safe moisture content threshold for long-term storage is generally accepted to be below $12\%$.
However, to ensure complete protection against insect infestation and fungal spoilage over extended periods, storing wheat at a moisture percentage less than $10\%$ is highly recommended.
At moisture levels below $10\%$, metabolic activity in both the grain and associated microorganisms drops to a minimum, preserving grain quality, viability, and germinability.
Storing grains at extremely low levels, such as $5\%$, is unnecessary and can cause grain cracking or structural damage during handling.
Step 3: Final Answer:
Therefore, wheat grains can be stored well at a moisture percentage less than $10\%$, corresponding to option (C).
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