Ozone: An Alternative Fumigant in Controlling the Stored Product Insects and Pests: A Status Report

Boopathy, Bhavadharini; Rajan, Anbarasan; Radhakrishnan, Mahendran

doi:10.1080/01919512.2021.1933899

Cited by 23 publications

(10 citation statements)

References 90 publications

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“…Regarding biotic factors, instead, pests consisting of insects and mites need to be controlled at various stages such as on-farm storage, bulk storage, and during transport [ 210 ]. Fumigants are especially used to control pests and insects in food commodities to reduce product losses.…”

Section: Resultsmentioning

confidence: 99%

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review

Zingale

Spina

Ingrao

et al. 2023

Plants

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Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and highly versatile ingredient in the development of health foods. Nonetheless, the aspects determining durum wheat’s health quality and their interactions are many, complex, and not entirely known. Therefore, the present systematic literature review aims at advancing the understanding of the relationships among nutritional, health, and technological properties of durum wheat grain, semolina, and pasta, by evaluating the factors that, either positively or negatively, can affect the quality of the products. Scopus, Science Direct, and Web of Science databases were systematically searched utilising sets of keywords following the PRISMA guidelines, and the relevant results of the definitive 154 eligible studies were presented and discussed. Thus, the review identified the most promising strategies to improve durum wheat quality and highlighted the importance of adopting multidisciplinary approaches for such purposes.

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Section: Resultsmentioning

confidence: 99%

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review

Zingale

Spina

Ingrao

et al. 2023

Plants

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“…The respiratory system of insects is considered to be the first site of action for O 3 , as it enters insects through spiracles causing disrupted respiration in insects. Discontinuous gas exchange could lower insect metabolisms causing insect death [52]. The second hypothesis is based on strong the oxidative properties of O 3 , which could cause oxidative damage of essential components resulting in DNA strand breaks and cell membrane oxidation [53].…”

Section: Discussionmentioning

confidence: 99%

Ozone Efficiency on Two Coleopteran Insect Pests and Its Effect on Quality and Germination of Barley

Dong

Agarwal

Xiao

et al. 2022

Insects

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Ozone (O3) is a potential fumigant to control pests in stored grain since it can safely and rapidly auto-decompose without leaving residues. In this study, the efficacy of O3 on all life stages of Rhyzopertha dominica (Fabricius) and Tribolium castaneum (Herbst) in barley and the physiological effects on barley and its quality were investigated. Complete control of all life stages of pests was obtained at 700 ppm for 1440 min of ozone exposure without negatively impacting the contents of soluble protein, moisture content, seed colour, hardness, and the weight of thousand barley seeds. The eggs and pupae of these two insects were the more tolerant stages than their larvae and adults. Prolonged exposure times (40 to 1440 min) and mortality assessment intervals (1, 2, and 7 days) increased O3 efficacy due to the reaction characteristics and delayed toxicity. Aging barley seeds appeared to be more sensitive to prolonged ozone duration than new seeds. A total of 20 and 40 min could promote germination rate, and longer O3 exposure (1440 min) was unfavourable for germination and seedling growth. Thus, it is imperative to select an optimal O3 exposure time to transfer ozone into quality contributors of final products and achieve the desired functional outcomes.

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“…In food processing, non-thermal treatments such as pulsed light, ultrasound, UV, ozone, pulsed electric field, and high-pressure processing technologies are considered alternatives for thermal treatments. As the name suggests, these non-thermal food processing techniques are performed nearly at room temperature to produce safe, nutritive products and retain freshness without inducing thermal damage in the product, 19–21 and cold plasma technology is also one among them. Plasma is created by supplying high energy to gas molecules.…”

Section: Introductionmentioning

confidence: 99%

Plasma processing: a sustainable technology in agri-food processing

Rajan

Boopathy

Radhakrishnan

et al. 2023

Sustainable Food Technol.

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Ozone: An Alternative Fumigant in Controlling the Stored Product Insects and Pests: A Status Report

Cited by 23 publications

References 90 publications

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review

Ozone Efficiency on Two Coleopteran Insect Pests and Its Effect on Quality and Germination of Barley

Plasma processing: a sustainable technology in agri-food processing

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