Management and Storage after harvesting in wheat

World‍In cereals grown in and Guests Place of paddy and maize‍Chaat is the third and it is sustainable food in all major civilizations. During 1960 Green Revolution Causes of Encouragement by the World‍And about 36 percent of wheat is produced in Asia. About a decade Wheat Production of India The second place after China is due to which India is a food grains self dependent country‍. The production of wheat in India during the Varsh 2011-12 was 93.96 million tonnes which is about 15 percent of wheat production throughout the future. Over 6.45 million tonnes during 1950-51, the Worsh has increased about 15 multiplied production during 2012-12. Although this qualitative production has provided strengthening of ceremonial food safety. But there are also concerns about proper harvesting, postoperative management and storage.

Crop ripening as well as rodents do not end up worrying because the loss of donations during harvesting and irritants, pests are suspected of damage in farm and khandar. Early harvesting on the other hand leads to a higher moisture in the granules which are likely to reduce the origin and food quality of the fungus. After harvesting, the damage can be reduced by using available techniques such as timely harvesting, appropriate machines, safe storage and safety measures from pests. But it lacks information about management and storage after harvesting the biggest barrier.

Cutting:

गेहूँ का एक बड़े हिस्से की कटाई मानव द्वारा दरांती या एक विषेश प्रकार के चाकू से किया जाता है जिसमें सतह से 3-6 सें. मी. उपर से कटाई की जाती है। कटाई का समय एवं विधि कुल फसल उत्पादन के प्रमुख कारक है। कृशकों को कटाई के उपरांत दानों को उचित स्तर तक सुखाकर भण्डारण का समुचित ज्ञान है। इसमें काटे हुए गेहूँ के पौधों को छोटे-छोटे पुलिंदों में बांधकर खेत में 2-3 दिन तक सूखने के लिये छोड़ दिया जाता है। इसके विपरीत कम्बाईन या मषीन द्वारा कटाई करने से नमी वाले दानों को सुखाने का समय नहीं मिलता है। कटाई का उचित समय एक महत्वपूर्ण कारक है अत: उचित परिपक्वता समय का ध्यान रखना चाहिये जिससे दानों को झड़ने या गिरने से बचाया जा सके। विभिन्न किस्मों को अलग-अलग हिस्सों में रखना चाहिये जिससे किस्मों की शुध्दता बनी रहे। अत्यधिक एवं सीधे धूप में सुखाने से भी बचना चाहिये। इसके उपरांत दानों को साफ बोरों में भरना चाहिये जिससे भण्डारण एवं परिवहन में हानि को रोका जा सके।

Losses after harvesting:

After harvesting about 8 percent of total production in wheat, there is a veil that occurs mainly by organisms. These losses can be reduced by adopting appropriate methods. As soon as the donations are immediately dried after harvesting, a similar shishq‍A. Reasonable weeds and other methods, neatly preventing the invasion of pests and irritants, pulinda from well clean bores, adopting scientific methods and appropriate moisture and pest control methods, management of proper air and stirring the rods in a timely manner that does not affect insects. All these lines can be reduced to the area and market level.

Processing:

Preliminary processing, such as extracting, peeling, drying and cleaning, reduce the cost of management and storage after harvesting, along with the value addition of wheat. Wheat is prepared for use in various forms such as flour, flour, semolina, oatmeal, etc. Wheat Flour 5-10 Ash‍Wishes‍S.No‍The mills are prepared, while the Mada and Suji are made from a roller mill with 13 per cent bran/brown and 3 per cent shoots as a co-product.

Since ancient times, wheat grains have been spread in a thin layer on the pharise and dried in the sun which is very popular today. Hot-winding masheds like: Bin Dryer, Batch Dryer, and Continuous Flow Dryer are also designed to dry wheat. Wheat astrologers such as: pebble, stone, sand, dust, separate from other crops and dust to wheat. After cleaning the granules, a heat to preserve the quality of gluten‍Anhydrous treatment that provides moisture and heating as well.

Our corpus contains about 1100 large mills and 3 lakh small flour that converts wheat into foodable products. The primary processing is critical of increasing the foodable period of wheat, protecting from deterioration and enhancing value. Two types of baseline mill is in transitory swim. Pehle is brewed with stone in which the whole wheat is brewed with bran/brown and seedling. The modern roller mill in the tenre type is pierced with a greater amount of flour is obtained and is not found to germ the husk.

The two types of mill are mainly in circulation for processing. Pisai from a traditional stone with wheat peeled and the second modern roller flour mill with the main portion of the dough into the peels and husks without the embryoposh. After the milling, fill the product in a water safe bag and roast it in a dry place. Increasing awareness of health in consumers is enhanced by mixing various types of flour, such as; gram, soybeans, etc. with wheat flour. Calcium carbonate in wheat flour, vitamin A and D, thiamine, riboflavin etc.

Storage:

साधारण्यत: किसान अपनी उपज का 50-80 प्रतिषत हिस्सा अपने और अपने पषुओें के लिये एवं बीज के लिये रखते है। किसान अपनी उपज को भण्डार करने के लिये साधारण भण्डारों का प्रयोग करते है जो पुआल, बांस, घास, कीचड़ पोतना, ईंटों आदि के बने होते है। मुख्यत: खाने हेतू गेहूँ का भण्डारण बोरों मे भरकर कमरों, ड्रम इत्यादि मे किया जाता है या फार्म पर ढेर बनाकर रखा जाता है जहाँ उचित फर्ष तथा बंद खिड़की जिसमें दरवाजे नहीं होते। विभिन्न प्रकार के जीव, फूफंदी, चूहे, गिलहरी, कीट, पषुओं, नमी, बर्फ, वर्शा, गर्मी आदि से उपज को बचाया जा सकता है। भण्डारण संरचना आकार एवं प्रकार में विभिन्न प्रकार की हो सकती है जैसे आंतरिक, बाह्य भण्डार, भूमिगत, भूमि के ऊपर, वायुरहित संरचना इत्यादि। कुछ प्रचलित भण्डार संरचनाएं जैसे कीचड़ या मिटृी, लकड़ी, बांस या धातुओं से बने होते है। कोठी (छोटे कमरे), बुखारी, पूसा बिन तथा पंतन कम कुठला आदि कुछ आधुनिक भण्डारण के साधन है।

Finally, it turns out that increasing production, as well as proper harvesting, it is necessary to develop the fundamentals of management and storage after the subsequent harvesting, thereby ensuring sustainable food safety.