Effect of Microwave Heating Treatment on Mortality of Indian Meal Moth (Plodia interpunctella) in Pistachio

پژوهش های حفاظت گیاهان ایران

Article 3, Volume 27, Issue 1 - Serial Number 22, March 2013, Pages 18-25   

Document Type: Research Article

DOI: 10.22067/jpp.v27i1.22149

Authors

H. Hajmohammadi^* ; H. Sadrnia; Mohammad Hossein Abbaspour-Fard

Ferdowsi University of Mashhad

Abstract

Indian meal moth (plodia interpunctella) is the most important stored-product pest, which causes damage to agricultural commodities such as pistachio. Microwave heat treatment method in stored-product pests control is a new way that can be an alternative method to chemical fumigation because of its fast and safe operation. In this research, mortality and quality of infested pistachio was studied when subjected to several microwave treatment times. The mortality of third-fourth and fifth instars Indian meal moth larvae in 20, 30, 40 and 50 (s) microwave treatments and the effect of 30, 50 and 70 (s) microwave treatments on quality properties such as moisture content, peroxide value and free fatty acid value was studied. The results showed that in 20, 30, 40 and 50 (s) the percent mortality of third-fourth instars larvae was 71.66, 90.83, 97.5 and 100 respectively. The percent mortality of fifth instars larvae was 39.11, 62.75, 95.78 and 100 respectively. The moisture content of pistachio significantly decreased when treatment time increased from control to 50 and 70 (s). In contrast, Free fatty acid significantly increased when treatment time increased from control to 70 (s). The results showed that microwave treatment method in disinfestations of Indian meal moth in pistachio, considering mortality and quality of infested pistachio in a microwave treatment time, is effective.

Keywords

Heat treatment; Indian meal moth; Microwave; Pistachio