Experiments were performed to determine the efÞcacy of a single aerosol application of the insecticides methoprene and piperonyl butoxide-synergized pyrethrin, alone or in combination, and the insecticide carrier, Isopar M, against Tribolium castaneum (Herbst), the red ßour beetle. The initial test exposed adults to insecticide treatments and placed male/female pairs in ßour. All adults exposed to synergized pyrethrin were knocked down for at least 24 h after exposure but they recovered. High adult survival and similar average numbers of living F1 progeny were produced regardless of treatment exposure. In a separate test, insecticide treatments were directly applied to newly laid eggs, which resulted in the suppression of egg hatch. Synergized pyrethrin was the most effective insecticide (P Յ 0.001) for suppressing egg hatch. The effect of ßour on insecticide activity to eggs and consequent insect development was also evaluated. An amount of 0.01 g of ßour in the exposure arena, 62-cm 2 area, was not sufÞcient for individuals to develop beyond the early larval stages, regardless of the treatment. As the ßour amount in the arena increased from 1 to 5 g, the number of eggs that could develop to the adult stage increased, but this number was signiÞcantly lower in the insecticide treatments than in the control or carrier treatments. The results of the later tests indicate a high efÞcacy of the insecticides alone or in combination on T. castaneum egg hatch and development to the adult stage.
The objective of present study was to investigate the effect of pomegranate juice (PJ) and chitosan (CH) coating enriched with Zataria multiflora essential oil (ZEO) on the shelf-life of chicken breast meat during refrigerated storage. Treatments examined were the following: Control, PJ, PJ-CH, PJ-CH-Z 1%, and PJ-CH-Z 2%. The samples were stored at 4°C for 20 days and analyzed at 5-day intervals. All of treatments significantly decreased total viable counts, Pseudomonas spp., lactic acid bacteria, Enterobacteriaceae, Psychrotrophic bacteria and yeastsmolds as compared control during the storage period. Peroxide value, Thiobarbituric acid reactive substance values and protein oxidation significantly were lower in all of treatments than control. PJ gave a pleasant effect on sensory attributes and chitosan coating enriched with ZEO significantly improved sensory scores. In conclusion, PJ can be suggested as a replacement to synthetic preservatives as well as synthetic flavorings in chicken breast meat. Industrial relevance: Chicken meat is susceptible to rapid spoilage due to high level protein and moisture. Then, food industries are recently finding methods to extend its shelf-life. The various chemical preservatives are generally undesired by consumers because of their adverse effects. Therefore, natural additives such as pomegranate juice, not only give appropriate color and flavor to foods but also they can extend the shelf-life of foods. The objective of this study was to introduce a new and palatable product resulting from dipping chicken breast meat in pomegranate fruit juice and its preservation with chitosan coating enriched with Z. multiflora Boiss essential oil under refrigerated storage.
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