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<p>Sorghum is a cereal crop that has significant potential as a food source. Farmers typically store about 60–80% of their harvested sorghum to ensure a steady supply throughout the year. However, poor postharvest handling can lead to damage and degradation of quality. A major pest that attacks cereal commodities during storage, particularly sorghum, is <i>Sitophilus sp</i>. This study aims to explore using spice powders to inhibit <i>Sitophilus sp</i> and maintain the quality of milled sorghum grains during storage. The effects of adding different spices to polypropylene (PP) plastic packaging on <i>Sitophilus sp</i> infestations and the postharvest quality of milled sorghum grains were evaluated over three months. Seven treatments were tested: control (no treatment), garlic, red chili, cinnamon, coriander, white pepper, and cloves powder. The milled sorghum grains were stored in an ambient room (28 ± 2&#xa0;°C and 80 ± 5% relative humidity). The results showed that adding clove powder effectively suppressed the population of <i>Sitophilus sp</i> and reduced their attacks on milled sorghum grains during storage. Furthermore, clove powder helped minimize weight loss and damage while preserving the levels of carbohydrates, starch, protein, and moisture content. After three months of storage, the treatment with clove powder resulted in minimal <i>Sitophilus sp</i> infestations, a weight loss of 1.67%, damage to milled sorghum grains of 1.27%, carbohydrates of 78.19%, moisture content of 11.32%, and protein content of 9.17%. Thus, incorporating clove powder is an effective way to extend the shelf life and maintain the quality of milled sorghum grains.</p>

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Spice powder as a Sitophilus SP inhibitor to maintain the quality of milled sorghum grains during storage

  • 期刊论文

  • 发表日期：

    2025年8月25日

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  • Abdullah Bin Arif,
  • Christina Winarti,
  • Subandrio,
  • Agus Budiyanto,
  • Waryat,
  • Mulyana Hadipernata,
  • Risfaheri,
  • Siti Mariana Widayanti,
  • Sri Widowati,
  • Sulusi Prabawati,
  • Retno Dumilah Esti Widjayanti,
  • Setyadjit,
  • Misgiyarta,
  • Reni Giarni

摘要

Sorghum is a cereal crop that has significant potential as a food source. Farmers typically store about 60–80% of their harvested sorghum to ensure a steady supply throughout the year. However, poor postharvest handling can lead to damage and degradation of quality. A major pest that attacks cereal commodities during storage, particularly sorghum, is Sitophilus sp. This study aims to explore using spice powders to inhibit Sitophilus sp and maintain the quality of milled sorghum grains during storage. The effects of adding different spices to polypropylene (PP) plastic packaging on Sitophilus sp infestations and the postharvest quality of milled sorghum grains were evaluated over three months. Seven treatments were tested: control (no treatment), garlic, red chili, cinnamon, coriander, white pepper, and cloves powder. The milled sorghum grains were stored in an ambient room (28 ± 2 °C and 80 ± 5% relative humidity). The results showed that adding clove powder effectively suppressed the population of Sitophilus sp and reduced their attacks on milled sorghum grains during storage. Furthermore, clove powder helped minimize weight loss and damage while preserving the levels of carbohydrates, starch, protein, and moisture content. After three months of storage, the treatment with clove powder resulted in minimal Sitophilus sp infestations, a weight loss of 1.67%, damage to milled sorghum grains of 1.27%, carbohydrates of 78.19%, moisture content of 11.32%, and protein content of 9.17%. Thus, incorporating clove powder is an effective way to extend the shelf life and maintain the quality of milled sorghum grains.