Preventive and Control Measures for Crop
Preventive and Control Measures for Crop
Preventive and Control Measures: In order to protect grains from any kind of loss during storage, the following preventive and control measures can be adopted.
1. Dry or nonperishable food such as cereals, pulses, flour, sugar, spices and nuts can be stored at room temperature in suitable containers or bags after proper drying in the sun followed by drying in shade. This mode of storage is called dry storage.
2. Perishable food, i.e., those that are likely to be spoiled at room temperature very soon, should be stored at a low temperature. This method of storage is called cold storage. Fruit, vegetables, fish, meat, eggs and milk are some perishable food materials that need to be stored at a low temperature.
3. The place of storage such as godowns, stores, etc., should be clean, dry and free from foreign matter and infestation of insects, rodents and spiders. There should not be any cracks and holes in the wall, floor or ceiling of the store house.
Pesticides can be used to control pests. These can be used in two ways: spraying and fumigation.
Which of the following are correct : (a) Pests are those organisms which damage crops and make them unfit for human consumption. (b) There can be any cracks and holes in the wall, floor or ceiling of the store house. | |||
| Right Option : A | |||
| View Explanation | |||
Which of the following statements are correct? (i) Cochineal insect is used to eliminate Opuntia. (ii) Water logging decreases the amount of salts in the soil that increases soil fertility. (iii) Fertilisers are not readily soluble in water, so they are absorbed by the plants slowly. (iv) Rust of wheat is a fungal disease. (v) The practice of growing two or more dissimilar crops in the same field one after the other is called mixed cropping. | |||
| Right Option : B | |||
| View Explanation |
Which of the following are correct : (a) Dry or nonperishable food such as cereals, pulses, flour, sugar, spices and nuts can be stored at room temperature in suitable containers or bags after proper drying of it. (b) Perishable food, i.e., those that are likely to be spoiled at room temperature very soon, should be stored at a low temperature. | |||
| Right Option : C | |||
| View Explanation | |||
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