Disinfestation of red flour beetle (Tribolium castaneum) present in almonds (Prunus dulcis) using microwave heating and evaluation of quality and shelf life of almonds. (May 2020)

• Record Type: Journal Article
• Authors: Patil, Harshala; Shejale, Kiran P.; Jabaraj, Robin; Shah, Narendra; Kumar, Girish
• Is Part Of: Journal of stored products research. Volume 87(2020)
• Publication Date: 2020-05
• Subjects: Microwave -- Disinfestation -- Red flour beetle -- Almonds -- Quality attributes -- Shelf life; Food -- Storage -- Periodicals; Farm produce -- Storage -- Diseases and injuries -- Periodicals; Entomology -- Periodicals; Food Contamination -- Periodicals; Food Preservation -- Periodicals; Insect Control -- Periodicals; Aliments -- Entreposage -- Périodiques; Produits agricoles -- Entreposage -- Maladies et dommages -- Périodiques; Electronic journals; 631.568
• DOI: 10.1016/j.jspr.2020.101616
• Languages: English
• ISSNs: 0022-474X

Abstract

Abstract: Almonds ( Prunus dulcis ) are one of the high-value nuts facing insect pest infestation predicaments during post-harvest operations and subsequent storage. The red flour beetle ( Tribolium castaneum ) (Coleoptera: Tenebrionidae) is an economically important and notorious insect pest that globally infest almonds thereby resulting in high storage losses. Currently, the fumigants (hydrogen phosphide and propylene oxide) commonly used during almond storage pose a health hazard to the applicator and consumer as well as the environment. Other disadvantages of chemical methods include chemical residue, high exposure time (2–4 days), pest resistance, the demise of beneficial insects and incomplete disinfestation of the egg stage of the target pest. Among other physical disinfestation methods, the use of microwave as a disinfestation technique offer advantages of less processing time, lower energy consumption, clean technology, and no residues. Therefore to test the efficacy of microwave in pest control of stored almonds, we exposed life stages of T. castaneum to microwave irradiation at different power levels (120–600 W) and durations (30–90 s). Hundred percent mortality of all selected life stages was achieved at 480 and 600 W when infested almonds exposed for 90 and 60 s respectively. The quality attributes of treated almonds such as color difference, water activity, hardness, peroxide value, free fatty acid, and iodine value were measured and found to be acceptable. The fatty acid composition and sensory analysis demonstrated no significant difference (p > 0.05) in control and microwave treated almonds. The storage studies revealed that microwave treated almonds were free from infestation and rancidity for up to 12 months, whereas untreated almonds were spoiled within 3 months. Graphical abstract: Image 1 Highlights: 100% mortality of life stages of T. castaneum was achieved in short time (60–90 s). Almonds retained its physicochemical and microbiological quality post treatment. Fatty acid composition and sensory attributes of almonds remains within limits. Microwave treated almonds can be stored for 12 months compare to control (3 months).