Assertion (A): Grains should be dried properly before storing. Reason (R): Moisture content increases the chances of spoilage due to micro-organisms. (a) Both \(\mathrm{A}\) and \(\mathrm{R}\) are true and \(\mathrm{R}\) is the correct explanation for \(A\). (b) Both \(A\) and \(R\) are true and \(R\) is the not the correct explanation for \(\mathrm{A}\). (c) \(\mathrm{A}\) is true and \(\mathrm{R}\) is false (d) \(\mathrm{A}\) is false and \(\mathrm{R}\) is true

Proper drying is essential in food preservation, particularly when dealing with grains. The process fundamentally removes moisture, creating a less hospitable environment for bacterial and fungal growth.

The traditional method of spreading grains in the sun is one of the oldest forms, hinging on the abundant and free energy of sunlight to evaporate water. Innovation in the field led to mechanized drying systems, where temperature and humidity can be controlled for optimal drying.

Preserving food by drying serves multiple functions: it extends shelf life, reduces weight for easier transportation, and most importantly, it impedes spoilage. These benefits explain why drying grains before storage is a vital step in food processing and commodity preservation.

Microorganisms, such as bacteria and fungi, are generally the main culprits of food spoilage. Their growth can be influenced by a range of factors, including temperature, pH, and moisture content.

Food offers these microbes the nutrients they need to grow, but it's the moisture content that usually determines how rapidly they can proliferate. Grains with high moisture content can become breeding grounds for fungi, which produce toxins like aflatoxins that are harmful to health.

Understanding microbial growth is crucial for food safety. This knowledge helps in designing effective preservation techniques, such as drying and refrigeration, that specifically aim to control or halt microbial expansion, thus ensuring that food remains safe and consumable for longer periods.

Moisture is a key player in spoilage, particularly in grain storage. It is almost akin to a life source for microorganisms, which require water in some form to grow and reproduce.

When grain is stored with a high moisture content, it sets the stage for spoilage organisms to thrive. The relationship between moisture and spoilage is direct: the higher the moisture, the greater the risk of microbial proliferation and the ensuing spoilage. That reinforces the importance of moisture control measures, such as proper drying and hermetic storage, that inhibit the enzymatic activity and growth of spoilage organisms in stored grain.

By closely monitoring and managing moisture levels, it's possible to greatly extend the shelf life of grains, thereby preventing waste and economic loss. Integrating hygrometers and moisture barriers can provide a more precise control over the storage environment, thereby mitigating the risk of spoilage due to moisture.