Effect Of Storage Period Research Articles

Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata

The effect of storage period before reheating on the volatile composition and lipid oxidation of steamed yellowtail fish muscle samples [ordinary muscle (OM) and dark muscle (DM)] was studied to evaluate the quality of fish meat in the cook-chill process. In OM and DM samples that were reheated on day 7 of storage, the levels of 26 compounds and most volatiles (47), respectively, were significantly higher than in samples that were steamed only once. In DM steamed only once and in DM reheated after 7 days of storage, values of nine and 32 compounds, respectively, were significantly higher than in OM under identical conditions. In both muscle types, the peroxide values (PVs) and thiobarbituric acid-reactive substances (TBARS) values significantly increased when the meat was stored for 7 days before reheating. Reheated DM showed significantly lower values and significantly lower tendency for PV except for day 1 of storage and significantly higher TBARS values at day 7 of storage compared to those in reheated OM. In reheated muscle of both types, the fatty acid composition was not significantly different from that of samples steamed only once, except for 20:5n-3 of DM. Sensory evaluation showed that at days 3 and 7 of storage, the odor of reheated fish slices had deteriorated. Therefore, steamed yellowtail meat reheated after refrigerated storage of up to 3 days could be consumed without deterioration of its odor and nutritive value.

Effect of Storage Period on Egg Weight Loss, Hatching Weight and Hatchability Percentage of Incubated Egyptian Balady Eggs

In this study, weight loss during incubation, hatch weight and hatchability percentage of eggs stored from 0, 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10 days of Egyptian baladi local breed were examined. The effects of storage time on weight loss during incubation, hatched chick weight and hatchability percentage were estimated. It was determined that either immediate setting of fresh egg or prolonged storage duration affect significantly on the hatchability percentage (p

Studies on storage stability of carrot pomace-chickpea incorporated rice based snacks

Shelf life studies of food products are gaining momentum due to the consumer's awareness towards quality of the packaged products. Experiments were conducted to assess the keeping quality and shelf life of carrot pomace-chickpea incorporated rice based snacks. The extruded snacks using ingredients: rice flour, chickpea flour, carrot pomace powder and cheese powder in the proportion of 75: 11.25: 11.25: 2.5 respectively was developed under optimized conditions of 440 rpm screw speed, 150°C die temperature and 24 kg/h feed rate. The developed snacks were exposed to different packaging treatments and stored under room conditions. The stored samples were evaluated for its moisture content, protein content, hardness, overall acceptability and color attributes at a regular interval for six months. Effect of storage period was more prominent than the packaging treatments. Moisture content, protein content and color attributes were significantly affected by the storage period and treatments (p<0.05). The quality of snacks was acceptable up to six months in all the packaging treatments. Vacuum packed aluminium laminate samples were found to be best throughout the storage period witnessing highest (84.90%) overall acceptability.

EFFECT OF NATURAL EXTRACTS ON VASE LIFE OF GYPSOPHILA CUT FLOWERS

The experimental trial was consummated throughout two successive seasons (2012 and 2013) at the Post-Harvest Lab. ofOrnamental Plants and Landscape Gardening Research Dept., Hort. Res. Inst.; Giza, Egypt on Gypsophila paniculata L. “Perfecta” cut flowers. Short postharvest vase life is one of the most important problems on the cut flowers. In this study we investigated the effect of natural plant extracts of thyme (Thymus vulgaris) or moringa (Moringa oleifera Lam), chemical solutions (8-Hydroxyquinoline citrate, salicylic acid and sucrose) as holding solution and storage periods (0 and 7 days at 4°C) on extending the vase life of gypsophila cut flowers. The treatments were: distilled water (D.W.),thyme extract (25%), thyme extract (25%) + sucrose (2%) + salicylic acid (150 mg/l), moringa extract (25%), moringa extract (25%) + sucrose (2%) + salicylic acid (150 mg/l) and 8-Hydroxyquinoline citrate (200 mg/l) + sucrose (2%) + salicylic acid (150 mg/l). Results showed that holding solution containing natural extracts: thyme (25%) + sucrose (2%) + salicylic acid (150 mg/l), moringa (25%), moringa (25%) + sucrose (2%) + salicylic acid (150 mg/l) increased flower longevity followed by the chemical solution of 8- Hydroxyquinoline citrate (200 mg/l) + sucrose (2%) + salicylic acid(150 mg/l) as compared to D.W. The results also revealed that extracts solution (thyme or moringa plus sucrose and salicylic acid) increased fresh weight %, total carbohydrates % and water uptake, but decreased water loss, maintained quality rate, water balance, and decreased number of bacteria in the solution. Concerning the effect of storage period (dry cold storage for 7 days) it has shown favorable effect on vase life and the other studied characters, but 0 day (unstored flowers) significantly surpassed the storage for 7 days. The results of interaction showed that holding solutions containingnatural extracts with storage for 0 days (unstored flowers) had the highest effect on vase life, fresh weight %, total carbohydrates % , water uptake, water loss, water balance and quality rate. It could be concluded that the best treatments were natural extracts: thyme (25%) + sucrose (2%) + salicylic acid (150 mg/l) and moringa (25%) + sucrose (2%) + salicylic acid (150 mg/l) stored 0 day (unstored flowers), which significantly improved the studied characters compared to the other treatments.

Effect of storage period and egg weight on hatchability in Prelux-G chickens

The main purpose of the study was to determine the influence of storage period and egg weight on hatchability of Slovenian provenance Prelux-G eggs. The layer breeders were reared in partially slatted floor pens. At the beginning of the experiment they were 31 weeks old and at the end 35 weeks. Hatching eggs were collected daily and kept in one farm storage compartment at the temperature 15 °C. Eggs were classed by storage period (0, 1, 2, 4, 6, 8, 10, 12 and 14 days) and egg weight size categories (XL-extra large, L-large, M-medium and S-small). The highest hatchability (88.97 %) was obtained at six days storage time. In comparison with this result, the hatchability of fresh eggs (74.63 %), 12 days storage time (74.99 %) and 14 days storage time (62.87 %) was significantly (P &lt; 0.01) lower. Hatchability was insignificantly (P &gt; 0.05) lower in small sized eggs (78.97 %) and significantly (P &lt; 0.01) lower in large sized eggs (76.72 %) than in medium sized eggs (82.44 %). The highest percentage of dead embryos was recorded at 14 days storage time (26.90 %) and in large sized eggs (19.72 %). The average body weight of the chicks produced from the eggs of older hens was significantly higher (P &lt; 0.001) than those from younger hens.

Effects of storage period on the composition of whole crop wheat and corn silages

The objective of the current work was to evaluate silage quality throughout the storage period. Silages of wheat from flowering and milk stages and of corn were prepared in 1.5L anaerobic jars. The silages were sampled from one week until one year after ensiling. Lactic acid concentration peaked one to three months after ensiling while that of acetic acid increased constantly; the aerobic stability of the silages improved with time. Dry matter losses reached maximal levels between 3 and 6 months of storage; digestibility of DM and NDF tended to decrease with time. The results indicate that when using silages shortly after ensiling, the pH values might still not be low enough and aerobic stability is poor. Prolonged storage might result in decrease in DM and NDF digestibility values.

Effects of Ensiling Fermentation and Aerobic Deterioration on the Bacterial Community in Italian Ryegrass, Guinea Grass, and Whole-crop Maize Silages Stored at High Moisture Content.

The effects of storage period and aerobic deterioration on the bacterial community were examined in Italian ryegrass (IR), guinea grass (GG), and whole-crop maize (WM) silages. Direct-cut forages were stored in a laboratory silo for 3, 7, 14, 28, 56, and 120 d without any additives; live counts, content of fermentation products, and characteristics of the bacterial community were determined. 2,3-Butanediol, acetic acid, and lactic acid were the dominant fermentation products in the IR, GG, and WM silages, respectively. The acetic acid content increased as a result of prolonged ensiling, regardless of the type of silage crop, and the changes were distinctively visible from the beginning of GG ensiling. Pantoea agglomerans, Rahnella aquatilis, and Enterobacter sp. were the major bacteria in the IR silage, indicating that alcoholic fermentation may be due to the activity of enterobacteria. Staphylococcus sciuri and Bacillus pumilus were detected when IR silage was spoiled, whereas between aerobically stable and unstable silages, no differences were seen in the bacterial community at silo opening. Lactococcus lactis was a representative bacterium, although acetic acid was the major fermentation product in the GG silage. Lactobacillus plantarum, Lactobacillus brevis, and Morganella morganii were suggested to be associated with the increase in acetic acid due to prolonged storage. Enterobacter cloacae appeared when the GG silage was spoiled. In the WM silage, no distinctive changes due to prolonged ensiling were seen in the bacterial community. Throughout the ensiling, Weissella paramesenteroides, Weissella confusa, and Klebsiella pneumoniae were present in addition to L. plantarum, L. brevis, and L. lactis. Upon deterioration, Acetobacter pasteurianus, Klebsiella variicola, Enterobacter hormaechei, and Bacillus gibsonii were detected. These results demonstrate the diverse bacterial community that evolves during ensiling and aerobic spoilage of IR, GG, and WM silages.

Bacterial and Fungal Communities in Pu'er Tea Samples of Different Ages

Pu'er is a major kind of postfermented tea and is made with a "large leaf" variety of Camellia sinensis (C. sinensis assamica), whose distribution is limited to the mountains of southern Yunnan, China. The quality of Pu'er tea is believed to increase with storage (aging, maturing) because of postfermentation by microbes. The effect of storage period (from < 1 to 192mo) on the bacteria and fungi in Pu'er tea was investigated by a culture-dependent and a PCR-DGGE method. The individual numbers of fungi and bacteria decreased with increasing storage time and were significantly greater in ripened tea than in raw Pu'er tea. Both methods indicated that yeast, Aspergillus spp., and Penicillium spp. were the dominant fungi in almost all the samples. However, the common bacteria detected by the culture-dependent method were species of Pseudomonas, Achromobacter, Alcaligenes, Sporosarcina, and Bacillus, whereas those detected by PCR-DGGE were species of Staphylococcus, Arthrobacter, and Streptomyces. According to ordination analysis, bacterial community structure differed between ripened and raw Pu'er tea. Bacterial diversity was positively correlated with aging time, while fungal diversity in both raw and ripened tea increased during the first 60 mo of aging and then decreased. Changes in polyphenol content were correlated with the changes in fungal diversity. These results suggest that the relationship between storage time and the quality of Pu'er tea is complex and involves changes in polyphenol content and microbial abundance and diversity.

SUSCEPTIBILITY OF MAIZE SEEDS SPEICES TO INFESTATION BY KHAPRA BEETLE (Trogoderma granarium Everts, Coleoptera, Dermestidae)

The present study included the effect of corn seeds species (Forage corn, Popcorn and Sorghum) and the effect of storage period (2 and 4) months on the population density and growth rate of khapra beetle in addition the effect of population density on the loss of weight and some of physical characteristics, germination percentage, (volume of 100 seed and weight of 1000 seed), The results indicated that the sorghum seed was more susceptible to infestation by Khapra beetle of all insect stage 61.67 and 215.67 insects for two storage periods 2 and 4 months respectively, followed as the forage corn (45 and 56.76) individuals, Then the pop corn (29.67and 46.67) individuals for two storage periods, respectively too, and the general mean of insect numbers for two storage periods were 45.45 and 106.37 insect. The results showed that the individuals growth rate was between 1.48 on pop corn seed at 2 months of storage period and 5.39 on sorghum seed at 4 months of storage period, the lower loss of seed weight reached (0.51) gm. at 2 months of storage period on the pop corn with the loss percentage 2.04%, and approached to higher loss on the sorghum (4.24) gm. with the loss percentage 16.95% at 4 months of storage period. The effect of insect infestation and storage period was greater on the physical characteristics under study, which the general mean of germination percentage for the two storage period decreased from 83.33% before infestation to 12.94% after infestation, and volume of 100 seed decreased from 11.65 to 8.88 ml. then the weight of 1000 seed reduced from 121.62. to 101.79 gm.

Postharvest conservation of the tuberous roots of Pachyrhizus Ahipa (Wedd) Parodi

This paper aimed to evaluate the effects of storage periods on the conservation of Pachyrhizus ahipa roots at different temperatures and packaging materials. The roots were harvested, washed, packed in PVC, plastic bags, without wrappings (control) and stored in polystyrene trays in refrigerators, or cold chambers, or at room temperature. Total titratable acidity (TTA), total soluble solids (TSS), pH, as well as their ash, lipid, total carbohydrate and protein (dry basis) contents were analyzed. The lowest loss of root fresh weight was observed in the cold chamber and plastic bags. The TTA remained higher among roots stored in the cold chamber and in PVC packaging. The lowest TSS contents were observed for roots stored in the cold chamber, and these did not vary among the packing materials. The average carbohydrate content percentage for all treatments was 84.9%. The percentage of lipids was highest in roots stored at room temperature while protein and ash contents were highest in roots under refrigeration. The best storage conditions for roots are plastic bags packaging in a cold chamber, with the roots retaining appropriate quality for commercialization for up to 30 days.

The effects of lentil and chickpea flours as the breading materials on some properties of chicken meatballs during frozen storage

To determine the potential values of yellow lentil flour (Y) and chickpea flour (C) as breading materials the effects of yellow lentil and chickpea flours on the quality of fresh and frozen chicken meatballs were studied. Breading flour mixtures were prepared as 2:1 Y:C, 1:1 Y:C, 1:2 Y:C, 100 % Corn flour. Coated meatballs with breading were divided two parts. First part was analysed in raw and fried meatballs for the effects of each treatment. Second part stored at −13 °C for 4 months. Thiobarbutiric Acid (TBA), pH, Total Volatile Basic Nitrogen (TVB-N) and Free Fatty Acid (FFA) values of coated samples were determined at the 0th, 15th, 30th, 60th, 90th and 120th days. Instrumental colour (L, a and b values) and sensory values were determined after deep-fat frying at the 0th, 60th and 120th days. Lentil and chickpea flours affected some of the physical, chemical and sensory properties of the chicken meatballs. They increased moisture retention and decreased oxidation stability of meatballs compared to the corn flour. However, their effects on the sensory properties of fresh fried meatballs were not found statistically significant. Storage period increased pH, TBA, TVB-N and FFA values of meatballs. The effects of storage period on the sensory properties were not found significant with the exception of odour. Colour values were taken into consideration, L values decreased with 1:2 Y:C and b values increased with storage period.

Foliar Nutrition and Post-Harvest of Onion Seed: Effects of storage temperatures, storage period and foliar nutrition

The aim of onion bulb storage is to meet consumer demand for extended availability of onions whilst maintaining product quality. The principal biological factors leading to onion bulb deterioration are respiration, resumption of growth and pathogen attack. In onion bulbs a dormant period, when sprouting and rooting cannot be induced, is followed by a period of internal changes that prepare the bulb for breaking of dormancy and subsequent growth. Out of storage, the bulb then proceeds towards flowering and seed production. Two successive winter seasons of 2008/2009 and 2009/2010 were conducted under sandy soil conditions to study the effect of spraying with 12 commercial compounds on yield and yield components of onion seeds and storage The seed yield of each commercial compounds plot from previous experiment was divided into two groups, storage under room temperature and 5°C. Seeds transferred immediately after drying to Increasing Export Competition of Some Vegetable Crops Project Laboratory located in Faculty of Agriculture, Cairo University. The effects of storage temperature, storage period and foliar with some commercial compounds on onion seed quality were considered. Storage in 5°C had the higher germination percentage than storage in room temperature. Results indicated that as storage period increased the germination percent decreased. The treatment with boron or amica in the first season had the highest germination percentage. While, the treatment with union Zn, union feer, union Mn, boron, elga 600, caboron, amica, hummer or amino X had the highest germination percentage in the second season. Storage in 5°C resulted in higher moisture content than storage in room temperature. Regarding the effect of storage period on moisture content, the water content was significantly increased with prolongation of storage period. The lowest values of water content were recorded for treatments with union feer, shams K or boron in the first season, and union feer, shams K, boron, magnesium, shetocare or hummer in the second one. Catalase activity was significantly decreased as storage period increased. The treatment with shams K, boron, shetocare or amino X had the highest catalase activity in both seasons. Peroxidase activity was significantly decreased as storage period increased. Foliar application with boron had the highest peroxidase activity in both seasons. Seed stored in room temperature had the higher malondialdehyde content than those stored in 5°C in the second season. The malondialdehyde content increased as storage period increased. The treatment with magnesium, caboron and the control in the first season, and the treatment with magnesium and the control in the second season had the highest malondialdehyde content.

Seed Germination of Arbutus unedo, A. andrachne and Their Natural Hybrid A. andrachnoides in Relation to Temperature and Period of Storage

Arbutus unedo L., A. andrachne L., and their natural hybrid, A. ×andrachnoides Link, are the three Arbutus species of the Eastern Mediterranean Macchia. A. unedo is used as an ornamental plant and as cut foliage, whereas the other two species have the potential to be introduced to the floricultural industry. This study was carried out to clarify whether the seeds of these Arbutus species possess dormancy to determine the temperature range for their germination and the effects of storage period on germination. Seeds of the three species, which were stored dry at 25 °C for either three or 11 months, germinated at very high percentages (82% to 99%) and in a short period of time (24 to 46 days) when incubated at 15 or 10 °C without any pretreatment proving that they do not possess dormancy; germination was faster at 15 °C. At 20 °C only seeds of A. unedo and A. andrachne stored for three months germinated (29% to 34%), whereas at 25 °C, there was practically no germination. Seeds stored for three months germinated (61% to 75%) when incubated at 5 °C, but the germination was delayed and the seedlings did not grow further than the appearance of the radicle unless transferred at a higher temperature (10 to 25 °C). After 27 months of dry storage at 25 °C, seeds did not germinate when incubated at the range of 10 to 25 °C even after pretreatment with cold stratification.

Effect of storage period on the dominant weathering processes of biodiesel and its blends with diesel in ambient conditions

The weathering of petroleum has attracted many researchers’ interest, but the dominant weathering process and storage stability of biodiesel and its blends with diesel under an open air and ambient temperature conditions, and the effect of biodiesel on the evaporation rate of petroleum hydrocarbons were seldom concerned. The present study reported the mass and chemical composition changes in neat biodiesel samples sourced from soybean and canola oil, diesel, and blended with diesel (5% and 20%, volume/volume), at ambient temperature with air exposure lasting for 190days. The mass-loss curves indicated losses for both the pure diesel and the blends of biodiesel and diesel, but negligible changes in mass for pure biodiesel. The chemical composition of the diesel petroleum hydrocarbons followed the expected evaporative-loss profile, however, fatty acid methyl esters did not show significant loss even after 190days exposure. The rate of evaporation of fatty acid methyl esters for pure biodiesel or blends is significantly lower than conventional diesel because of the higher boiling point of the biodiesel component compared with some petroleum hydrocarbons. Additionally, losses due to microbial activity and chemical degradation were negligible as the chemical composition of fatty acid methyl esters did not have significant variation from the starting materials even after 190days exposure to air.

Visible–Light–Induced Photodegradation of Rhodamine B over Hierarchical TiO2: Effects of Storage Period and Water-Mediated Adsorption Switch

Hierarchical TiO2 was prepared via hydrolysis method and characterized by XRD, N2 adsorption–desorption, UV–vis diffusion, and NH3–TPD. With the increase of calcination temperature, the surface area and surface hydroxyls of prepared materials decrease rapidly. The photoactivity was evaluated using the self-sensitized photodegradation of rhodamine B under visible light. The fresh samples show higher activity than P-25 due to higher surface area and more effective light utilization. After stored in air for ca. half a year, the materials show significantly increased photoactivity, due to the prebonding of water on surface bridging hydroxyls, which induces water-mediated adsorption switch from covalent mode to electrostatic one. Water treatment further promotes the photoactivity of stored samples, because more water are bonded on TiO2 surface. It is found that the water-mediated effect closely depends on the surface area and amount of surface bridging hydroxyls.

Physicochemical and colour properties of organic and conventional kiwifruits as affected by storage periods

Abstract In this study, the effect of storage periods (0, 2, 3 and 4 months) on physico-chemical and colour properties of organic and conventional kiwifruits were investigated. The fruit mass, geometric mean diameter, volume of organic and conventional kiwifruits decreased with increasing storage period. The skin and flesh firmnesses were higher in organic kiwifruits than that of conventional kiwifruits. The organic acid contents was higher in conventional kiwifruits than that of organic kiwifruits; the sugar contents was higher in organic kiwifruits than that of conventional kiwifruits. Colour characteristics (L*, a*, b*) for skin fruit and fruit juice in organic and conventional kiwifruits were higher in conventional kiwifruits than that of organic kiwifruits. Results from this study showed that the physico-chemical properties and colour characteristics of organic and conventional kiwifruits were affected by storage periods.

Evaluation of Egg Quality Traits in the Wholesale Market in Sri Lanka during the Storage Period

The objective of this study was to assess the external and internal quality traits of eggs in wholesale egg market in Colombo, Sri Lanka and the effect of storage period in egg quality traits in the same market after receiving the eggs. First, a total of 482 fresh eggs were randomly collected from the above market and external egg quality traits were determined and recorded according to the definitions given in the Specification for Chicken Egg SLS 959:1992. After that, a total of 288 fresh eggs were randomly collected and various external and internal egg quality traits were measured and recorded according to the standard procedures over a storage period of 1, 3 and 5 d after receiving the fresh eggs to the wholesale market. Information about the shops was also collected using a pretested questionnaire. Using the recorded data, shape index, Haugh unit, albumen index and yolk index were calculated for each egg. Average weight, width, length and shape index of the eggs in the sample was 59.96 g, 4.33 cm, 5.78 cm and 75.03, respectively. Average shape index value was much closer to the standard value of 74. From the total sample 80.5% eggs had a normal and sound shape. However only 60.37% of the eggs are in the desirable quality range specified in SLS 959:1992, when the overall shell quality of the sample is considered based on shell cleanliness, defects and shape. The results of the current study indicated that eggs had significant (p<0.05) deterioration of all internal quality parameters tested with increasing storage time. However the effect was not significant (p>0.05) between the storage periods of 3 and 5 d after receiving eggs except for yolk color and yolk height. Desirable category of eggs had reduced and rejections had increased with the storage period. Main problems associated with the particular market were less space availability, higher percentages of dirty eggs, unavailability of proper packaging materials, no standard packaging system for eggs, and not implementing a standard grading system for eggs. Therefore the results of this study suggest that proper egg handling and storage conditions such as low temperature storage may be implemented to increase the proportion of desirable quality eggs in the above market.

Effect of Storage Period and Packaging on the Shelf Life of Cereal Bran Incorporated Biscuits

Effect of Storage Period and Packaging on the Shelf Life of Cereal Bran Incorporated Biscuits

Germination and Plantlet Regeneration of Encapsulated Microshoots of Aromatic Rice (Oryza sativaL. Cv. MRQ 74)

Plant tissues such as somatic embryos, apical shoot tips, axillary shoot buds, embryogenic calli, and protocom-like bodies are potential micropropagules that have been considered for creating synthetic seeds. In the present study, 3–5 mm microshoots of Oryza sativa L. Cv. MRQ 74 were used as explant sources for obtaining synthetic seeds. Microshoots were induced from stem explants on Murashige and Skoog (MS) medium supplemented with 1.5 mg/L benzylaminopurine (BAP). They were encapsulated in 3% (w/v) sodium alginate, 3% sucrose, 0.1 mg/L BAP, and 0.1 mg/L α-Naphthalene acetic acid (NAA). Germination and plantlet regeneration of the encapsulated seeds were tested by culturing them on various germination media. The effect of storage period (15–30 days) was also investigated. The maximum germination and plantlet regeneration (100.0%) were recorded on MS media containing 3% sucrose and 0.8% agar with and without 0.1 mg/L BAP. However, a low germination rate (6.67%) was obtained using top soil as a sowing substrate. The germination rate of the encapsulated microshoots decreased from 93.33% to 3.33% after 30 days of storage at 4°C in the dark. Therefore, further research is being done to improve the germination rate of the synthetic seeds.

EFFECT OF REARING TEMPERATURES AND STORAGE PERIOD OF Oryzaephilus surinamensis ( L. ) ( Coleoptera : Silvanidae )

The present research aimd to study the effect of temperatures (25 . 30 0C) and rice varieties (Americani. Pakistani. Anber. Chini. Indi. Argantini and Thailandi) and grain situations (complete grain . crushed grain and flour) and effect of storage period (2 . 4 and 6 month) on the population density of sawtoothed grain beetle Oryzaephilus surinamensis (L.) (Coleoptera : Silvanidae) with reproductive rate and loss weight . The results showed that the temperatures had a significant effect on the population density with general average of 51.30 and 59.34 insects and loss weight 1.38 and 1.87 gram and reproductive rate 1.13 and 1.33 for temperatures 25 and 30 0C. respectively. Anber variety had a higher susceptibility have other varieties with significant differences were its general average were (60.59 and 65.53 insects) for the two temperatures. respectively. According to grain situations. the crushed grains was more infested by the insect and in loss weight from complete and broken grain . It was clear significant for storage period with a significant effect on the population density of insect and the general average numbers of insects were 14.93. 39.10. 99.86 insects at 25 0C and 18.03. 47.09. 112.91 insects at 30 0C for the storage period of 2 . 4 . 6 months . respectively .