1. Before storing maize grain, it is essential to dry it thoroughly. The moisture content should be kept below 13%, and the grain temperature must not exceed 30°C. Proper drying helps prevent spoilage and ensures long-term storage quality. 2. Prior to warehousing, the storage facilities must be thoroughly cleaned and treated for pest control. This includes removing any residual grains, sealing cracks, and using appropriate insecticides or barriers to prevent infestation. 3. Once inside the warehouse, the maize should be organized by variety, quality, and grade. Each batch should be clearly labeled and stacked in designated areas. It is important to keep different types of grains separate and avoid mixing them with other materials to maintain purity and traceability. 4. After storage, regular monitoring of temperature, humidity, and signs of pests or mold is crucial. If the grain becomes damp or starts to heat up, it should be promptly turned over to promote even drying and reduce the risk of spoilage. Maintaining a stable environment is key to preserving grain quality. 5. When storing whole maize ears, they should be placed on shelves with the kernels fully enclosed by the husk and outer layer. This natural protective covering helps prevent microbial contamination and reduces the likelihood of heat buildup or mold development. As a result, the corn maintains better storage performance and remains in good condition for longer periods. By following these steps, farmers and storage managers can ensure that maize is stored safely, efficiently, and with minimal loss due to spoilage or pests.

Preservative Agent

Preservatives refer to natural or synthetic chemical ingredients. When used in cosmetic formulations, it can effectively inhibit microbial growth or corruption caused by chemical changes to ensure the safety and stability of the product during its shelf life.
There are roughly three types of anti-corrosion principles for preservatives:
1. Interfering with the enzyme system of microorganisms, destroying their normal metabolism, and inhibiting enzyme activity.
2. Causing solidification and denaturation of microbial proteins, interfering with their survival and reproduction.
3. Changing the permeability of the cell plasma membrane, inhibiting the elimination of enzymes and metabolites in the body, leading to its inactivation.

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