Effects of pressurized carbon dioxide on controlling Sitophilus zeamais (Coleoptera: Curculionidae) and the quality of milled rice

Noomhorm, Athapol; Sirisoontaralak, Porntip; Uraichuen, Jaitip; Ahmad, Imran

doi:10.1016/j.jspr.2009.02.003

Cited by 18 publications

(10 citation statements)

References 16 publications

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“…HPCD-induced textural changes in rice product were also investigated (Noomhorm et al, 2009). Noomhorm et al (2009) investigated HPCD as a possible means of controlling Sitophilus zeamais in milled rice.…”

Section: Rice Productmentioning

confidence: 99%

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Effects of High-Pressure CO₂Processing on Flavor, Texture, and Color of Foods

Zhou

et al. 2014

Critical Reviews in Food Science and Nutrition

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High-pressure CO2 (HPCD) is a pasteurization method that inactivates microorganism and enzymes through molecular effects of CO2 under pressures below 50 MPa without exposing foods to adverse effects of heat. Thermal pasteurization can impart undesirable changes on organoleptic and nutritional quality of the foods, which can reduce sensory perception and consumer acceptance of the foods. As a novel nonthermal processing technique, HPCD does avoid drawbacks such as loss of flavor, denaturation of nutrients, production of side toxic reactions, as well as changes in physical, mechanical, and optical properties of the food materials involved in the processing. This review gives a survey and analysis of recent publications regarding the effects of HPCD on the flavor, texture and color of processed foods, and possible mechanisms explaining HPCD technique on the flavor, texture, and color of the foods were discussed.

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Section: Rice Productmentioning

confidence: 99%

“…Noomhorm et al (2009) investigated HPCD as a possible means of controlling Sitophilus zeamais in milled rice. Water absorption, cooked rice hardness, final viscosity, setback, and consistency decreased with increasing the pressure range of 0.4-0.8 MPa.…”

Section: Rice Productmentioning

confidence: 99%

Effects of High-Pressure CO₂Processing on Flavor, Texture, and Color of Foods

Zhou

et al. 2014

Critical Reviews in Food Science and Nutrition

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“…Cleaning and drying of grains, maintenance of aeration, and temperature regulation can also minimize maize weevil attack (Ileleji et al, 2007;Noomhorm et al, 2009;Carvalho et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the toxicity of essential oil from Alpinia purpurata inflorescences to Sitophilus zeamais (maize weevil)

et al. 2015

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“…Embora não considerado um fumigante, o dióxido de carbono, quando em altas concentrações, é reconhecidamente tóxico aos insetos (Noomhorm et al, 2009). Fields & White (2002) demonstraram que o CO 2 é tóxico para pragas de grãos armazenados durante longos períodos em níveis produzidos pela própria respiração dos insetos.…”

Section: Introductionunclassified

Toxicidade da combinação de dióxido de carbono e fosfina sob diferentes temperaturas para Tribolium castaneum

Aguiar¹,

Faroni²,

Guedes³

et al. 2010

Rev. bras. eng. agríc. ambient.

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RESUMOO objetivo deste trabalho foi avaliar o efeito da temperatura sobre a toxicidade da combinação de dióxido de carbono e fosfina, para os estágios de desenvolvimento de Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae). A toxicidade da combinação de 5% de dióxido de carbono e 1 g m -3 de fosfina para os estágios de ovo, larvas de 5, 10 e 15 dias, pupa e adulto de T. castaneum, foi estudada nas temperaturas de 25, 30, 35, 40 e 45°C, por meio de estimativas dos tempos de exposição letais para 50 e 95% dos insetos (TL 50 e TL 95 ). Curvas tempo-resposta foram estabelecidas mediante bioensaios com períodos crescentes de exposição à combinação do dióxido de carbono com a fosfina. Observou-se que os TL 50 e TL 95 reduziram com a elevação da temperatura em todos os estágios de T. castaneum avaliados. O estágio de larva de cinco dias foi a mais susceptível à combinação de dióxido de carbono e fosfina. De acordo com os resultados, a combinação do dióxido de carbono com a fosfina é alternativa potencial para diminuir a quantidade de fosfina aplicada em produtos armazenados, por apresentar alta toxicidade para todos os estágios de T. castaneum sob diferentes temperaturas.Palavras-chave: armazenamento, fumigação, atmosfera modificada, inseto-praga Toxicity of the carbon dioxide and phosphine combination to Tribolium castaneum under different temperatures ABSTRACTThe objective of this work was to assess the effect of temperature on the toxicity of the carbon dioxide-phosphine combination for the developmental stages of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae). The toxicity of combination of 5% carbon dioxide and 1 g m -3 phosphine in the developmental stages of egg, larvae of 5, 10 and 15 days, pupae and adult of T. castaneum was studied under the temperatures of 25, 30, 35, 40 and 45°C, through the estimation of lethal insect exposure times of 50 and 95% (LT 50 and LT 95 ). For that, time-response curves were established through bioassays with increasing periods of exposure to the combination of carbon dioxide and phosphine. A reduction of LT 50 and LT 95 was observed with temperature increase in all developmental stages of T. castaneum evaluated. The 5-day old larva was the developmental stage most susceptible to the combination of carbon dioxide and phosphine. According to the results, the combination of carbon dioxide with phosphine is a potential alternative to reduce the amount of phosphine applied on stored products, due to high toxicity in all developmental stages of T. castaneum under different temperatures.

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Effects of pressurized carbon dioxide on controlling Sitophilus zeamais (Coleoptera: Curculionidae) and the quality of milled rice

Cited by 18 publications

References 16 publications

Effects of High-Pressure CO₂Processing on Flavor, Texture, and Color of Foods

Effects of High-Pressure CO₂Processing on Flavor, Texture, and Color of Foods

Evaluation of the toxicity of essential oil from Alpinia purpurata inflorescences to Sitophilus zeamais (maize weevil)

Toxicidade da combinação de dióxido de carbono e fosfina sob diferentes temperaturas para Tribolium castaneum

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Effects of pressurized carbon dioxide on controlling Sitophilus zeamais (Coleoptera: Curculionidae) and the quality of milled rice

Cited by 18 publications

References 16 publications

Effects of High-Pressure CO2Processing on Flavor, Texture, and Color of Foods

Effects of High-Pressure CO2Processing on Flavor, Texture, and Color of Foods

Evaluation of the toxicity of essential oil from Alpinia purpurata inflorescences to Sitophilus zeamais (maize weevil)

Toxicidade da combinação de dióxido de carbono e fosfina sob diferentes temperaturas para Tribolium castaneum

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Product

Resources

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Effects of High-Pressure CO₂Processing on Flavor, Texture, and Color of Foods

Effects of High-Pressure CO₂Processing on Flavor, Texture, and Color of Foods