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Chapter 12 - Storage, Conditioning

  1. Storage of Canola
    • Seed Maturity and Condition
    • Seed Moisture, Temperature, and Time
    • Moulds, Insects and Mites
    • Dockage
    • Cultivar Type
    • Storage and Handling
    • Conditioning of Canola
      • Aeration
      • Operation of Aeration Systems
      • Aeration of Canola
      • Natural, Near-ambient, or Unheated-air Drying
      • Operation of Natural-air Drying Systems
      • Natural-air Drying of Canola
      • Heated-air Drying
      • Drying Temperatures
      • Drying Considerations
    • Handling and Conditioning of Canola in Other Climates
    • Summary
    • References
  2. List of Figures 
    • Figure 1. Fall and Winter Moisture Migration in Stored Canola
    • Figure 2. Canola Storage Time Chart
    • Figure 3. Aerating to Change Canola Grain Temperature
  3. List of Tables 
    • Table 1. Changes in the Level of Frost Damaged Green Canola Seed During Storage
    • Table 2. Maximum Period (Days) without Visible "Clumping" of Canola by Moulds
    • Table 3. Relationship Between Seed Moisture Level and Relative Humidity of Ambient Air for Drying Canola
    • Table 4. Theoretical Airflow Rates for Natural-air Drying of Canola
    • Table 5. Safe Drying Temperatures for Canola
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      • Acknowledgements
      • Chapter 1 - The Basis of Canola Yields
      • Chapter 2 - Canola Varieties
      • Chapter 3 - Growth Stages
      • Chapter 4 - Effects of Moisture
      • Chapter 5 - Temperature, Frost, Hail
      • Chapter 6 - Acidity, Salinity, Solonetzic
      • Chapter 7 - Soil Preparation
      • Chapter 8 - Crop Establishment
      • Chapter 9 - Soil Fertility
      • Chapter 10 - Integrated Pest Management
      • Chapter 10a - Weeds
      • Chapter 10b - Insects
      • Chapter 10c - Diseases
      • Chapter 11 - Swathing, Combining
      • Chapter 12 - Storage, Conditioning
        • Chapter 12 - Storage, Conditioning
      • Chapter 13 - Grading
      • Chapter 14 - Marketing
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Winnipeg, MB R3B 0T6
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Phone: (204) 982-2100
Toll Free: 1-866-834-4378
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