abstract
- © 2016 Elsevier Ltd. All rights reserved. Storage of grains is a key postharvest step in terms of food security for the world population. Approximately 20% of the grains are yearly lost during storage, and besides the physical loss, grains lose quality for further processing and can develop harmful mycotoxins that damage human and animal health. The key for proper storage is to preserve grains below their critical moisture, which will prevent intrinsic and extrinsic deterioration mainly caused by insects, molds, and rodents. Grains should be preserved in designed facilities that allow important practices such as cleaning, drying, aeration, and fumigation.