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  1. Alternative Options for On-Farm Grain Storage

    https://agcrops.osu.edu/newsletter/corn-newsletter/2021-36/alternative-options-farm-grain-storage

    go. If you are running the numbers and realizing your storage will be full before the end of harvest, ... considerations before filling up the farm shop with grain. The most important factor in alternative storage is ... keeping grain dry and cool. That means it must be dry and cool going into the storage facility. Aeration ...

  2. Managing stored grain into summer

    https://agcrops.osu.edu/newsletter/corn-newsletter/2020-10/managing-stored-grain-summer

    management than winter grain storage. Key advice for long term grain storage    If bins were not cored in ... Monitor grain temperature every 3 or 4 weeks throughout storage paying special attention to insect ... content of your stored grain. Last fall some grain went into storage at a higher than ideal moisture ...

  3. Prevent Plant Winter Wheat…What To Do With Your Seed

    https://agcrops.osu.edu/newsletter/corn-newsletter/2021-36/prevent-plant-winter-wheat%E2%80%A6what-do-your-seed

    humidity for one year had a decrease in viability and vigor by 15-20% compared to storage at 40°F and 45% ... these seed treatments last while in storage. Keep in mind, though, that the efficacy of the insecticides ... its storage environment. Variability in temperature and humidity can cause reductions in germination ...

  4. Transportation Issues are Affecting Harvest Completion

    https://agcrops.osu.edu/newsletter/corn-newsletter/2021-39/transportation-issues-are-affecting-harvest-completion

    Evaluating options for grain still in the field Finding storage for harvested grain in parts of ... and some traditional storage not being available. It is unknown when the ability to accept grain at ... some terminals will improve. This situation has put some farmers without storage, or storage that is ...

  5. Pantry Food Storage

    https://ohioline.osu.edu/factsheet/HYG-5401

    longer storage, keep about 50 degrees F. Fresh sweet potatoes 1 to 2 weeks Do not refrigerate. Dry ... "Cupboard Storage Chart."  K-State Research and Extension. bookstore.ksre.ksu.edu/pubs/MF3131.pdf ... Food Safety Council. scph.org/sites/default/files/editor/ColdStorageChart.pdf. Food food storage pantry ...

  6. Current Sanitation Practices for Leafy Green Vegetables For Processors, Retailers and Consumers

    https://ohioline.osu.edu/factsheet/aex-261

    understand, because the fresh produce shelf-life period includes storage by retailers and consumers.  This ... www.fda.gov/downloads/Food/GuidanceRegulation/FSMA/UCM472887.pdf Kaletunc, G. and Sastry, S. 2013. “Analysis of Safety Issues for Fresh Produce.” Columbus, OH: ... However, fresh produce, especially leafy green vegetables, are the first among the top ten riskiest foods ...

  7. Selecting, Storing, and Serving Ohio Asparagus

    https://ohioline.osu.edu/factsheet/hyg-5508

    recommends 2½ cups of a variety of vegetables each day as part of a healthy diet. Fresh, frozen, and canned ... asparagus supports better nutrition with a range of benefits:  One cup of cooked, fresh asparagus has 40 ... and vitamins A and C. Asparagus is low in fat and cholesterol. Storage  Asparagus is highly ...

  8. Selecting, Storing, and Serving Ohio Tomatoes

    https://ohioline.osu.edu/factsheet/HYG-5532

    potassium. Storage Ripen tomatoes at room temperature (70 F) with the smooth end down and stem end up. ... they’re baked, broiled, grilled, or roasted. Top tomatoes with fresh or dried herbs, such as basil, ... favorite fillings. For a Caprese salad or appetizer, layer sliced tomatoes, fresh basil leaves, and fresh ...

  9. Refrigerator Storage

    https://ohioline.osu.edu/factsheet/HYG-5403

    bookstore.ksre.ksu.edu/pubs/MF3131.pdf. Kansas State Univeristy. (2014). Safe Food Storage: The Refrigerator and Freezer.  K-State ... nutritional value of your groceries. Remember safety first with refrigerator storage. Microorganisms cause ... responsible for most cases are Norovirus, Campylobacter, and Salmonella. Improper food storage can cause these ...

  10. Chlorinated Water Sanitation of Leafy Green Vegetables For Fresh Produce Processors

    https://ohioline.osu.edu/factsheet/aex-262

    and peroxyacetic acid—chlorinated water is the frequently used sanitizer in the fresh produce ... Protection Agency (EPA) approved sanitizers for fresh produce. Since organic material interferes with the ... provide information to small food processors about sanitation of fresh produce. While chlorine bleach is ...

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