ArticleScientific reports2025
Comparative assessment of conventional and hermetic storage facilities on wheat grain quality, pest infestation, and bread development.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Influence of Interannual Climate Variability on Wheat Quality During Long-Term Storage: Comparative Analysis and Mathematical Modeling.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
6 authors.
Funding
Abstract
The current study assessed the effectiveness of five conventional and three hermetic storage facilities for extended storage of wheat grains under ambient storage conditions during two storage seasons (2023 and 2024). The findings indicated that hermetic storage facilities outperformed conventional ones throughout the six-month storage period. For instance, GrainPro PHB exhibited the minimal increase in grain moisture contents (0.50 and 0.33%), resulting in the least grain damage (2.38 and 2.44%) and weight loss (0.93 and 0.93%) during both years, respectively. Additionally, GrainPro PHB recorded the highest seed germination (90.50 and 90.33%) for both years. Compared to conventional storage methods, GrainPro PHB exhibited a lower number of storage insects. The proximate composition analysis revealed significant nutritional differences between polypropylene bags and GrainPro PHB. GrainPro PHB successfully maintained proximate composition, with minimal decreases in protein (1.03 and 0.71%), fat (16.88 and 14.95%), and starch content (0.8 and 0.5%) and minimal increases in ash (25.00 and 23.33%) and fiber contents (18.33 and 16.80%) in both years. Moreover, results revealed a positive correlation between grain moisture contents and damage parameters, suggesting that the higher moisture contents may aggravate the percent grain damage and weight loss. There were also better rheological properties in flour made from grains stored in GrainPro PHB, like a lower minimum water absorption capacity (WAC), a longer dough development time (DDT), and a maximum dough stability time (DST). Furthermore, texture profile analysis (TPA) of bread made from flour of grains stored in GrainPro PHB showed improved texture, with higher chewiness, cohesiveness, springiness, and resilience, and lower hardness, resulting in superior overall quality compared to bread made from conventionally stored grains. Eventually, these findings underscore the effectiveness of hermetic storage facilities in maintaining grain moisture contents, reducing losses, preserving seed quality, and enhancing food and nutrition security.
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