Application of Ozone against the Larvae of Plodia interpunctella (Hübner) and Its Impacts on the Organoleptic Properties of Walnuts

Abstract

One of the most important products grown in Iran is walnut, while it can be threatened by some storage pests. Ozonation process is an environmentally friendly method for killing pest insects. Accordingly, ozone efficacy in the control of a pest species of walnut was assessed in this research. The selected walnut samples were infested with larvae of Plodia interpunctella (Hübner) and then subjected to various combinations of ozone concentrations (3, 4.5, and 6 ppm) and exposure times (20, 30, 40, and 50 min). Following the exposures to the ozone treatments, larval mortality rates and changes to the sensory properties (color, taste, smell, crispness, stiffness, and overall acceptability) of the walnut indicating consumer preference were evaluated. Our results revealed enhanced mortality rates of our pest with an increase in both ozone concentration and exposure time in a way that 99% mortality was recorded at the concentration and exposure time of 6 ppm and 50 min, respectively. The sensory assessments of the samples showed that ozone treatments had no significant impacts on the color, taste, crispness, stiffness, and overall acceptability of the product. Also, few changes were recorded for its smell, which could be improved over time after being exposed to the air. We concluded that application of higher ozone concentrations might provide acceptable levels of pest control for stored walnut with no possibly associated reduced trade-off for their quality attributes.

Ozonation of Cowpea Grains: Alternative for the Control of Callosobruchus maculatus and Maintenance of Grain Quality

“…Furthermore, its degradation results in the production of oxygen [14,16]. These traits have led to studies demonstrating the effectiveness of ozone gas in controlling insect pests in stored grains, including C. maculatus, Zabrotes subfasciatus, Rhyzopertha dominica, Ephestia cautella, Plodia interpunctella, Trogoderma granarium, and Tribolium castaneum [17][18][19][20][21][22].…”

Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals

“…Many ozone‐treatment studies reported on the changes in grain quality such as proteins and starch in stored products namely paddy, cowpea, wheat, green gram, chickpea, peanuts, almonds, and walnuts (Chen et al., 2014; Gad et al., 2021; Isikber et al., 2015; Mishra et al., 2019; Nickhil et al., 2021a; Pandiselvam et al., 2019; Seyedabadi et al., 2021; Tiwari et al., 2010). Ozone also induces the chemical alteration in starch and proteins of wheat flour by bringing about changes in starch polymers and the development of S–S bonds in dough (Gozé et al., 2017) and alteration in wheat gluten, glutenin, and gliadin properties, resulting in decreased wet gluten concentration and increased gluten index (Obadi et al., 2016), as well as changes in wheat prolamin‐class proteins, thus increasing the tenacity and decreasing the extensibility of dough (Goze et al., 2016).…”

Efficacy of Ozone Gas against All Stages of Red Flour Beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) at Different Temperatures and Exposure Periods

“…To reduce acute and chronic risks from the use of insecticides, it has prompted radical changes in pest management strategies and the substitution of pesticides with effective but less dangerous substances (Pretty & Bharucha, 2015). Ozonation is one of the promising alternatives against wide range of insects of stored products such as T. confusum and Oryzaephilus surinamensis, Sitophilus zeamais, Rhyzopertha dominica (Kells et al, 2001;Mason et al, 2006, Pimentel et al, 2007Sousa et al 2008;Tiwari et al, 2010;Sabeat, 2017;Kopacki et al, 2021;Seyedabadi et al, 2021). Ozone (O3) is extremely oxidative and environmentally friendly because of its decomposing rapidly to oxygen without leaving any residue side effects on the treated grain (Mendez et al, 2003;Khadre et al, 2001).…”