Application of Ozone to Control Dried Fig Pests—Oryzaephilus surinamensis (Coleoptera: Silvanidae) and Ephestia kuehniella (Lepidoptera: Pyralidae)—and Its Organoleptic Properties

Abstract

Ozone is a powerful oxidant which can be used for killing insects and microorganisms. In this study, ozone was applied in the gaseous form to control two species of pests in stored dried figs. The samples of figs (50 g each) were infested with adults of Oryzaephilus surinamensis L. and larvae of Ephestia kuehniella Zeller and were subjected to different combinations of ozone concentrations (2, 3, and 5 ppm) and exposure times (15, 30, 45, 60, and 90 min). Changes in organoleptic properties (color, sweetness, firmness, aroma, and overall acceptability) during ozonation were studied. The results showed that the mortality rate increased with an increase in ozone concentration and exposure time. The total mortality of both pests was achieved at an ozone concentration of 5 ppm and exposure time of 90 min. Sensory evaluation showed that ozone only had a negligible effect on aroma. Therefore, the usage of ozone is recommended during the postharvest process instead of other chemical fumigants, such as methyl bromide and phosphine.

High-Pressure Carbon Dioxide Use to Control Dried Apricot Pests, Tribolium castaneum and Rhyzopertha dominica, and Assessing the Qualitative Traits of Dried Pieces of Treated Apricot

“…However, they found that the adults of cowpea weevil and bean bruchid (Acanthoscelides obtectus (Say)) were more susceptible to the gas concentrations than Mexican bean weevil adults. In the research of Sadeghi et al [37], the ozone concentration of 2 ppm and time period of 15 min resulted in the lowest mortality of the adults of the sawtoothed grain beetle (Oryzaephilus surinamensis L.) and larvae of flour moth E. kuehniella, while the concentration of 5 ppm and time of 90 min led to complete mortalities. These findings, about the susceptibility of stored-products insect pests to CO 2 gas, supports the results of current investigation.…”

“…In the present study, no significant impacts on the color, aroma, sweetness, sourness, brittleness, hardness, and general acceptance of the dried apricot were caused by enhancing the gas concentration of CO 2 . Similarly, Sadeghi et al [37] reported no significant influences of increasing ozone concentration and times of fumigation on the color, sweetness, sourness, brittleness, hardness, and general acceptance of dried figs and raisins, but they witnessed considerable effects on the aroma of the two products. Of course, they concluded that due to the volatility of ozone gas, their unpleasant odors could disappear over time.…”

“…In the test of color changes of the product surface, the increases in CO 2 gas pressures were observed to have trivial effects on the surface colors of the dried apricot samples, which was not detectable with bare eye. In this regard, Sadeghi et al [37,38] reported that increasing ozone concentrations (2, 3, and 5 ppm) and exposure times (15,30,45,60, and 90 min) had no significant effects on the colorimetric factors of their raisins and figs.…”

Disinfestation of stored wheat grain infested with Rhyzopertha dominica by ozone treatment: process optimization and impact on grain properties

“…The feasibility of using ozone to kill insects has been established in dried fruits and nuts, e.g. Indian meal moth in pistachios, and Oryzaephilus surinamensis in dried figs . Ozone has potential to reduce the toxic effect of insecticides in food products by acting as a strong oxidizing agent .…”

“…Indian meal moth in pistachios, 14 and Oryzaephilus surinamensis in dried figs. 15 Ozone has potential to reduce the toxic effect of insecticides in food products by acting as a strong oxidizing agent. 16 Results from earlier studies showed that ozone results in discontinued respiration in insects and reacts with proteins, DNA and double bonds of polyunsaturated fatty acids, causing increased cellular lesions and death.…”