Months Of Storage Period Research Articles

Gelatin Capsules To Enhance The Efficacy Of <i>Lecanicillium lecanii</i> Against <i>Myzus persicae</i>

Evaluation of gelatin capsule-based formulations of indigenous isolate of Lecanicillium lecanii (Zimm.) Zare and Games was carried out at the College of Horticulture, Bagalkot during 2018-19. The gelatine capsules filled with different ratios of spore and talc powder (1:0, 1:1, 1:2 and 1:3) were evaluated in the laboratory for their efficacy against aphid Myzus persicae. The results indicate that equal quantity of spore and talc powder showed better efficacy than other two combinations and next best to spore alone. The gelatine capsules containing the spore powder alone though proved better with maximum mortality when it was used fresh and immediately after their formulation; the efficacy decreased drastically after 30 days after storage. Evaluation of their storability, under varying storage conditions revealed that refrigerated condition is the best in maintaining the virulence of the spore after four months of storage period. The pot culture experiment revealed that significantly more mortality of aphid was obtained with gelatine capsules formulations of local isolate of L. lecanii as compared to commercial formulation.

The effect of packaging and storage time on quality of clustered fresh pistachio.

Pistachio is one of the valuable, very nutritious, and high-energy fruits that is mainly dried and used as a snack due to problems with storage. Therefore, to investigate on how to extend clustered fresh pistachios' shelf-life, the effects of various packaging and storage conditions on the pistachios are presented in this study. Thus, clustered in-hull fresh pistachios were packaged in: (a) Polyethylene film, 45µm in thickness; (b) polypropylene/polyethylene/polyamide/polyethylene/aluminum foil multilayer film, 90µm in thickness; (c) both films with alcoholic paper; in air, and under two gas mixtures of 88%N2 + 10%CO2 + 2%O2 and 83%N2 + 15%CO2 + 2%O2 . Samples were refrigerated at 5 ± 1°Cfor 3 months. Quality factors such as moisture content, weight loss, respiration rate, pH, texture, and appearance of the samples were monitored for fresh pistachio kernels and clustered pistachios. Data were analyzed in a completely randomized design using one-way analysis of variance. The results showed that the shelf-life of MAP samples drastically increased compared to the control (packages without gaseous and alcoholic paper). A comparison of means among the groups suggests that the multilayer bags of fresh clustered pistachios with a mixture of 83%N2 + 15%CO2 + 2%O2 for a 3-month storage period is a particularly effective treatment. PRACTICAL APPLICATION: It is the first time that fresh pistachio is packaged in clusters (bundle). It seems that the packaging of fresh pistachio clusters, in addition to the benefits mentioned in this paper has a psychological effect on the consumer in terms of the naturalness of this product and has added value due to being considered an organic, luxurious, and delicacy food product. Therefore, in this study, the active MAP method that includes the technique of injecting carbon dioxide, nitrogen, and oxygen into the packaging was used to investigate its effects on the properties and shelf-life of raw clustered pistachios for fresh consumption.

Quality, Chemical Composition, Microbiological and Sensory Assessments of Stored Mackerel Fish (Rastrelliger kanagurta) Products

This study focused on the quality, chemical composition, microbiological population, and sensory assessments of stored mackerel fish products such as bouillon and sauce during the cold storage (4 °C) condition throughout the 12 month of storage period. The fish contains appreciable amounts of moisture content (71.33 g/100 g), protein content (22.55 g/100 g) and fat content (4.60 g/100 g), whereas the ash content and carbohydrate was recorded 1.23 g/100 g, and 0.29 g/100 g respectively. The results of the present study showed that the proximate chemical compositions of storage of both products generally increased at the end of the storage period to reach 10.05 g/100 g for protein content, 61.29 g/100 g for carbohydrate, and 17.01 g/100 g for ash content in stock powder. Besides, the sauce has detected an increase in protein content (4.05 g/100 g), fat content (21.12 g/100 g), ash content (3.41 g/100 g) and carbohydrate (15.09 g/100 g) respectively. The counts of Fecal coliform bacteria and Staphylococcus aureus were less than 10 indicating the good hygienic quality of the developed products. The total aerobic plate counts were significantly (p < 0005) higher in mackerel fish sauce (3.0×102 CFU/g) compared to stock powder (1.5×102 CFU/g). Yeast counts were found higher in mackerel sauce (1.9×102 CFU/g) compared to mackerel stock powder (1.2×102 CFU/g) at the end of storage period. The sensory score was slightly reduced after the storage period. In mackerel fish sauce, the long storage period had adversely affected the appearance (8.25), color (8.75) and odor (8.45) of the product, whereas, it enhanced the taste 9.00, and did not affect the texture (8.75) and overall acceptability (8.70). Overall, scores of all sensory attributes of both products were high indicating the acceptability of these products by panellists. The date showed the benefits mackerel fish products and their availability after storage for 12 months.

Antibody-Functionalized Carnauba Wax Nanoparticles to Target Breast Cancer Cells.

Development of safer nanomedicines for drug delivery applications requires immense efforts to improve clinical outcomes. Targeting a specific cell, biocompatibility and biodegradability are vital properties of a nanoparticle to fulfill the safety criteria in medical applications. Herein, we fabricate antibody-functionalized carnauba wax nanoparticles encapsulated a hydrophobic drug mimetic, which is potentially interesting for clinical use due to the inert and nontoxic properties of natural waxes. The nanoparticles are synthesized applying miniemulsion methods by solidifying molten wax droplets and further evaporating the solvent from the dispersion. The pH-selective adsorption of antibodies (IgG1, immunoglobulin G1, and CD340, an antihuman HER2 antibody) onto the nanoparticle surface is performed for practical and effective functionalization, which assists to overcome the complexity in chemical modification of carnauba wax. The adsorption behavior of the antibodies is studied using isothermal titration calorimetry (ITC), which gives thermodynamic parameters including the enthalpy, association constant, and stoichiometry of the functionalization process. Both antibodies exhibit strong binding at pH 2.7. The CD340-decorated wax nanoparticles show specific cell interaction toward BT474 breast cancer cells and retain the targeting function even after 6 months of storage period.

Studies on chemical composition of dried and dehydrated ripe mango cv Alphonso slices as affected by packaging material

The present investigations were carried out at the Department of Horticulture, College of Agriculture, Dapoli, Dist Ratnagiri, Maharashtra. Osmotic dehydrated and dried mango slices were prepared from ripe fruits. During storage period, moisture, total soluble solids, reducing and total sugars of dehydrated ripe mango slices of all treatments were found to be increased and acidity, ascorbic acid and β-carotene to be decreased. Moisture and reducing and total sugars were found highest during the nine months of storage period in treatment ie slices prepared by steeping them in 70°B sugar solution containing 0.1 per cent KMS + 0.2 per cent ascorbic acid + 1 per cent citric acid + cabinet drying.

In vitro and ex vivo evaluation of triamcinolone acetonide-loaded transferosome gel-based novel carrier for the treatment of osteoarthritis

Aim: Osteoarthritis is one of the prevalent disorders of the bone and is the leading cause of death across the globe. The poor survival rate and limited opportunities for treatment require the use of novel therapies to tackle the disease. Objectives: In the present invention, we reported significant in vitro and ex vivo improvement of BCS Class IV drug, triamcinolone acetonide (TMA) in transferosome-based gel. Materials and Methods: The optimized transferosome-based suspension (TMA-TS) reported nano-size range with negative zeta potential. Conversion of suspension to gel was initiated using Carbopol 934P as gel base. The spreadability, viscosity, and entrapment efficiency were found to be more enhanced in TMA-TG formulation, as compared to pure drug. Results and Discussion: The spherical morphology of TMA-TS was confirmed in transmission electron microscopy. In vitro dissolution of TMA-TS augments multi-fold release behavior in TMA in phosphate buffer saline 7.4 as dissolution media. Remarkable permeability was observed in goat skin, as confirmed from ex vivo permeability experiments, as compared to suspension and pure drug. Stability studies indicated robustness of formulation during 3-month storage period. Conclusion: In a nutshell, this microparticulate system is well suited and significantly enhanced the biopharmaceutical attributes of TMA.

Standardizing the preparation of carbonated beverage from cashew apple (Anacardium occidentale) syrup

Cashew apple is highly astringent and vulnerable to microbial spoilage which limits its utility to make them fit for human consumption and available throughout the year in the form of beverage. In this context a laboratory experiment was conducted during 2020–21 at Four Labs, RFRS, Vengurla Maharashtra, India to standardize the most suitable CO2 pressure for carbonation of cashew apple syrup. The carbonated beverage was prepared by adding 40 mL syrup in 160 mL carbonated chilled water and made the volume of 200 mL and stored in pre-sterilized PET bottles. The experiment was conducted with seven treatments consist of different CO2 concentration i.e., 30, 40, 50, 60, 70, 80 and 0 psi in completely randomized design with three replications. The chemical composition and organoleptic qualities of carbonated cashew apple beverage studied at monthly interval and total for 3 months of storage period in order to determine the optimum storage life of product up to which it becomes acceptable among consumers. Among the different treatments studied, carbonation of cashew apple syrup at 80 psi CO2 pressure was appeared as best treatment which consistently recorded the highest organoleptic score for colour, flavor, taste, mouth feel and overall acceptability for 3 months of storage period. In the present study, carbonation level does not have any significant effect on acidity and pH at 90 days of storage.

Adsorption of Therapeutic and Recreational Drugs During Prolonged Storage of Plasma Samples in Gel Separator Tubes.

Hospital samples collected in gel separator tubes are often submitted to forensic toxicology laboratories for analysis in impaired driving and death investigations. Drug adsorption to the gel separator material may lead to underestimation of the drug concentration present at the time of sample collection, potentially affecting the interpretation of analytical results. Using liquid chromatography--tandem mass spectrometry (LC--MS-MS), decreases in plasma concentration of 53 drugs and metabolites relevant to forensic toxicology casework were investigated in samples stored in BD Vacutainer® PSTTM tubes for up to 3 months. After storage for only 1 day, approximately 50% of the drugs and metabolites had significantly lower concentrations in plasma separation tubes (PSTs) compared to non-gel tubes (up to 27% lower). After storage for 3 months, approximately 75% of the drugs and metabolites had significantly lower concentrations in PSTs compared to non-gel tubes (up to 69% lower). Fentanyl, carfentanil, ketamine, diphenhydramine and several antidepressants were among the drugs most susceptible to adsorption. Central nervous system stimulants (e.g., methamphetamine and amphetamine) as well as naturally-occurring and semi-synthetic opioids (e.g., morphine, hydromorphone and oxycodone) were among the drugs least susceptible to adsorption and displayed only minimal relative decreases in concentration (if any) over the 3-month sample storage period. The potential for decreases in drug concentration due to adsorption of drugs to the gel material should be considered for toxicological interpretation based on the analysis of a sample collected in a gel separator tube.

Bruchid a Serious Pest on Pulse Crops: Its Control Measures and Breeding Advancements: A Review

Bruchid (Callosobruchus spp.) are the most destructive, notorious storage pest of pulses in the tropical and sub-tropical region. The yield losses are higher than half of the expected yield with in the short period of time. Bruchid initial infestation started in the field and shortly builds up during storage time and cause severe seed damage up to 100 per cent. Bruchid infestation ranges from 60 to 100% within two to three months of storage period. Among the different bruchid species, cowpea weevils (C. maculatus F.) and azuki bean weevils (Callosobruchus chinensis L.) are the most destructive storage pest of pulses. Though several options are now available to identify the elite genotypes against bruchid infestation, still the development of genotypes with sufficient level of host plant resistance is not achieved. In this pursuit, the present article has given a detailed review of the major species of bruchid, insect life style, management practices, screening technique, sources of resistance, novel breeding strategies and recent advancements including use of molecular markers in marker aided selection and QTL studies for bruchid resistance.

Seed Health of Chickpea as Influenced by Different Packaging during Storage

A storage experiment was conducted to know the influence of cloth, gunny, high density polythene (HDPE), and vacuum packed bags on the seed health of chickpea for 18 months. To investigate, chickpea seeds were packed in all the bags and were kept in ambient conditions. During the storage period, there was a lot of fluctuation in moisture content of the seeds based on the relative humidity in cloth, gunny, and HDPE bags due to the pervious nature of packaging materials whereas, there was no moisture fluctuation in vacuum packed bags due to lower water vapor and oxygen transmission rate and higher thickness of polythene bag used for vacuum package. After 8 months of storage period, there was bruchids infestation to the seeds stored in cloth, gunny, and HDPE bags whereas, no bruchids infestation were seen to vacuum packed bag even after 18 months of storage but germination, root length, shoot length, seedling vigour index, seedling dry weight has reduced and mean germination time, electrical conductivity of seed leachates has increased due to seed aging. Hence, vacuum packaging technology can be effectively used for storage of chickpea seeds for longer period without any aid of chemicals.

Abiding effects of phenolic antioxidants on oxidative behaviour of fatty acid methyl esters derived from waste cooking oil

Fatty acid alkyl esters (FAMEs) derived from waste vegetable oils and non-edible oil sources are the most attractive alternative liquid biofuel in the energy field. Substitute methyl esters derived from waste cooking oil (WCO) have a lower induction period (3.12 h) and do not satisfy the Biodiesel EN 14214:2012 Standard (8 h). In this study, concentrations of 100, 250, 500, and 1000 ppm of four different types of phenolic antioxidants—butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butyl hydroquinone (TBHQ), and propyl gallate (PG)—were used to examine oxidative stability and improve fuel quality. PG (250 ppm) showed the most effective result of 18 h to 12.17 h of the induction period of 6 months of storage. Antioxidant effectiveness increased with regard the oxidative stability of waste cooking oil methyl ester in the following order: BHT <TBHQ < BHA< PG. Acid value and kinematic viscosity of WCO biodiesel increase 564.3% and 10.3% respectively, which indicate degradation of fuel quality. But biodiesel with antioxidant, all the parameters changes dynamically. The acid value, kinematic viscosity, and density of all investigated samples increased. All results were within limits of EN 14214:2012 standard specification for the 6 months of storage period.

Application of intermittent warming to enhance postharvest quality and extend the shelf life of pomegranate fruit (Punica granatum)

Intermittent warming (IW) cycles slow down the physiology of fresh horticultural commodities, thereby extending their storage life. We investigated the effects of IW on physiological disorders, physicochemical, sensory parameters and the emission of volatile organic compounds (VOCs) of pomegranate (Punica granatum; cv. Wonderful) fruit during a 3-month cold storage period. Pomegranate fruit batches were subjected to IW cycles of 3d at 5°C, followed by 1 d at 20°C (IW 3d) and 6 d at 5°C, followed by 1 d at 20°C (IW 6d). During cold storage at 5°C, fruit samples were transferred to shelf-life conditions at 20°C for 4 d before analysis was performed monthly. Continuous fruit mass loss was observed across all treatments during storage but was highest (p < 0.05) for untreated samples at the end of this study. Fruit decay was minimized by 15% and 16% for IW 3d and IW 6d, respectively, compared to 42% for the control. In contrast, a higher incidence of chilling injury was observed in the treated fruits than in control. Therefore, IW 3 d at 5°C is recommended for decay reduction in pomegranate fruit (cv. Wonderful) and shelf-life extension for up to 3 months of storage.

Farklı Maviyemiş Çeşitlerinden (Vaccinum Sp.) Üretilen Reçel ve Marmelatın Bazı Özelliklerinin Belirlenmesi

Yapılan bu çalışmada, Türkiye‘de yetişen iki farklı Maviyemiş (Brigitta ve Darrow) çeşidine ait sezonluk meyveler tüm yıl boyunca ulaşılabilirliğinin sağlanması amacıyla reçel ve marmelata işlenmiştir. Elde edilen ürünlerin depolama süresince toplam fenolik madde, toplam antosiyanin ve antioksidan kapasitesi gibi beslenme ve sağlık açısından son derece önemli fitokimyasal özelliklerindeki değişimlerin incelenmesi amaçlanmıştır. Taze maviyemiş meyvelerinde başlangıçta, reçel ve marmelatlarda ise 6 aylık depolama sürecinin 0, 2, 4 ve 6. aylarında toplam fenolik madde, antioksidan kapasite (TEAC, FRAP), toplam antosiyanin, polimerik renk ve HMF analizleri yapılmıştır. Depolama süresince maviyemiş çeşitlerine ait reçel ve marmelat örneklerinde toplam fenolik madde miktarı 178,68-518,45 μg GAE/g; TEAC değerleri 1,16-11,60 μmol TE/g; FRAP değerleri 1.83-10,33 μmol TE/g ve antosiyanin miktarının 7,35-298,22 µg cy-3 glu/g arasında değiştiği ve en yüksek değerlere Darrow çeşidine ait örneklerin sahip olduğu belirlenmiştir. 6 aylık depolama süresi sonunda Polimerik renk değeri bakımından en fazla artışın (%124 ve %73) Darrow çeşidine ait reçel ve marmelat örneklerinde gerçekleştiği, HMF değeri bakımından ise en fazla artışın (%65 ve %87) Brigitta çeşidine ait reçel ve marmelat örneklerinde meydana geldiği gözlemlenmiştir.

Studies on preparation and preservation of persimmon (Diospyros kakiL.) pulp

The present study was conducted to prepare and preserve persimmon pulp using different preservation methods along with their evaluation for quality and storage stability. The maximum pulp recovery of 88.30% was obtained by hot pulping of persimmon fruits with peel (T3). T3 treatment selected for further studies on the basis of higher sensory scores possessed 0.61 mg/100 g β-carotene, 8.71 mg/100 g, ascorbic acid, 2.91% crude fibre, 6.41 mg/100 g total phenols, and 62.35% antioxidant activity. The preservation of pulp reflected that the persimmon pulp of treatment T1 (pulp + KMS @ 2,000 ppm in glass jars) retained higher ascorbic acid, β-carotene, total phenols, and antioxidant activity during 6 months of storage period. Henceforth, it is concluded that ripe Hachiya persimmon which otherwise is processed to a limited extent, can be successfully converted into pulp and utilized in various products to improve their nutritional quality. Practical applications Persimmon is highly perishable climacteric fruit that may deteriorate quickly when stored at ambient temperature. The fruit, even in convenient storage conditions, has a limited shelf life compared with other fruits. Therefore, after harvesting, a significant amount of mature persimmons should be processed into certain products to preserve the fruit's bioactive components and maintain overall quality. The lack of consistent information on the storage and transport factors leads to losses at the end of production process as well as during the marketing of the fruit. These losses are due to excessive ripening, loss of firmness, rot, and peel browning. But processing of persimmon is a challenge owing to its mushiness when ripe as it is a climacteric fruit. Henceforth, various methods are employed to extract pulp in order to get the maximum yield and retain nutritional and functional quality.

Development and standardization of aloe vera jam with fruit flavours and nutritional, organoleptic evaluation

The present research entitled “Development and Standardization of Aloe vera jam with fruit flavours and nutritional, organoleptic evaluation” was carried out at Post Harvest Technology Laboratory, College of Horticulture, Rajendranagar, Hyderabad during June 2019 to October 2019. The experiment was laid in factorial completely randomized block design with three replications. The experiment results revealed that, Highest reducing sugars (20.4%) were recorded in T6 (Aloe vera 40% + guava 60%) (20.4%), non-reducing sugars (12.5%), total sugars (32.9%). The highest colour appearance (8.4) were recorded the treatment Aloe vera 40% + guava 60% (T6), aroma (8.7), taste (8.7) and overall acceptability (8.8) on a 9 point Hedonic Rating Scale. No detectable mould count and bacterial count and negligable total viable count were observed in all the above treatments during 4 months of storage period of 2nd experiment.

Effect of blending proportion on sensory appeal of banana fruit (Musa paradisiaca L.) and pseudostem central core blended jam

The present investigation entitled “Effect of blending proportion on sensory appeal of banana fruit (Musa paradisiaca L.) and pseudostem central core blended jam” deals with the preparation of jam using combinations of banana fruit and pseudostem central core pulp as per treatments which were packed in glass bottles and stored at ambient temperature which were analyzed for sensory acceptance from the trained and non-trained people. The jams were studied at an interval of two months upto 6 months of storage period which was statistically analysed using completely randomized design. It can be elucidated that sensory evaluation of blended jam i.e. treatment with banana: pseudostem central core gained maximum acceptance score of colour and taste at initial, 3 and 6 months of storage which might be due to higher proportion of banana pulp which was preferred more by sensory panellists. Overall findings of investigation revealed that blended jam bottles can be successfully stored for 6 months with minimum changes in chemical and sensory qualities. Moreover, blending up to 50% banana pseudostem central core pulp with 50% banana pulp were found with acceptable sensory qualities which not only gives good sensory characters but provide higher nutritive qualities i.e. iron, potassium, fiber and lipid value to the product.

Seed germination performance of nine Arabica coffee (Coffea arabica L.) varieties under the laboratory condition after six months of storage period.

Coffee seeds are classified into intermediate seeds which require high moisture content during the storage and possess a short shelf life. Seed germination testing aims to determine the potential of a seed lot, evaluate seed quality during the storage and also to estimate the success of seedling in the nursery. This experiment aimed to determine the germination performance of several Arabica coffee varieties after being stored for six months at controlled temperature. Nine varieties of Arabica coffee, namely Abesinia-3, Andungsari-1, BLP, Gayo-2, Goiaba, Kartika-1, Kayumas, MP-3, and S-795 were used in this study. The seeds were harvested in the 2019 harvest season (September) and the germination was tested in April 2020. The germination test was carried out in laboratory by using petridish. The result showed that the tested Arabica coffee seeds still had a high germination percentage which was more than 85%. Only three varieties namely S-795, Abesinia-3, and Goiaba had low germination growth (&lt;80%). Meanwhile, Kayumas, BLP, and Kartika-1 coffee varieties had the best germination growth with an average length of 34.19 mm; 39.79 mm and 39.41 mm, respectively. Kartika-1 variety needs 6–7 days to germinate; Kayumas, BLP, and Goiaba varieties took 7–8 days; S-795 and MP-3 took 10 days; as well as Andungsari-1, Abesinia-3, and Gayo-2 which took 10–12 days. Arabica coffee seeds that had a short germination time will had a high germination rate and otherwise. Each variety displayed a different germination performance. BLP, Kartika-1, Gayo-2 and MP-3 varieties had high potential germination, 86.67%; 89.17%; 86.67%, and 93.33%, respectively. Kayumas, BLP, and Kartika-1 varieties showed significantly longer germination, namely 34.19 mm; 39.79 mm and 39.41 mm, respectively. The fastest of average germination time was possessed by Kartika-1 variety (6.54 days) and the highest seed germination rate was also possessed by Kartika-1 variety (0.153 per day).

Textural properties of Köftür, a fruit based dessert

Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of storage. Water activity and colour values (L*, a*, b*) significantly increased (p<0.05), while moisture content and pH values significantly decreased (p<0.05) with storage time. Textural properties of köftür samples were significantly (p<0.05) changed at the end of the 3-month storage period. It was determined that the increase in the shearing, penetration and TPA hardness values and the decrease in the adhesiveness, cohesiveness and resilience values of the köftür samples. As a result, it was concluded that the köftür preserves its textural properties during storage period.

Development and quality evaluation of iron rich products

Four different iron rich products namely kranky noodles, crunchy ball, nutri grans and nutri ribbon were developed to combat iron deficiency anaemia utilizing locally available, low cost and food stuffs rich in iron content. Developed iron rich products were evaluated organoleptically and nutrient content was determined. The periodical acceptability, nutrient content and microbial content was evaluated at 0, 3 and 6 months of storage period. Among the five developed iron rich products the iron content of developed product was in the range of 14.60 mg to 17.20 mg/100g. The results of storage study indicated that the developed products were acceptable while microbial content increased but it was in the safe range.

Influence of storage containers, desiccant on physiology of summer groundnut (Arachis hypogaea L.) cv. G2-52 stored both in the form of pod and kernel during storage

An experiment was conducted to assess the physiological performance of groundnut (Arachis hypogaea L.) in storage during 2016-2017 to evaluate the influence of storage containers and desiccants on longevity of groundnut Cv. G2-52. The groundnut is stored both in the form of pods and kernels, and they were stored in four different packaging materials like PICS (Perdue improved crop storage) bag, HDPE (High density polythene bag) bag, polythene bag (700 gauge), and gunny bag. Among the interactions T1 (pod stored in PICS bag) showed maximum seed quality parameters like germination (81.17%), seedling dry weight (294.7 mg), dehydrogenase activity (0.440 OD value) with lowest electrical conductivity (dS/m). Whereas the lowest germination (55.17), seedling dry weight (131 mg), dehydrogenase activity (0.142 OD value), with highest electrical conductivity (1.410 dS/m) were recorded in T14 (kernel stored in gunny bag) at the eight month of storage period.