Effect of Magnesium Phosphide, an Alternative to Methyl Bromide, on Dried Fig Quality

Aksoy, Uygun; Şen, Fatih; Meyvacı, K.B.

doi:10.17660/actahortic.2008.798.41

Cited by 4 publications

(2 citation statements)

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“…A range of treatments are being investigated as possible substitutes of MBr for pest control in the dried fig industry. In particular, these alternative fumigants have been tested: phosphine (PH), released by the hydrolysis of magnesium phosphide (Meyvaci et al, 2003b;Aksoy et al, 2008;Meyvaci et al, 2009); sulfuryl fluoride ; propylene oxide in combination with CO 2 (Zettler et al, 2003); CO 2 (Ferizli and Emekci, 2000;Emekçi et al, 2003;Meyvaci et al, 2003bMeyvaci et al, , 2009); CAs comprising ≤1% O 2 ; and 10-15% CO 2 (Damarli et al, 1998;Navarro et al, 1998).…”

Section: Pestsmentioning

confidence: 99%

Figs

Polat

Siddiq

2012

Tropical and Subtropical Fruits

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Section: Pestsmentioning

confidence: 99%

Figs

Polat

Siddiq

2012

Tropical and Subtropical Fruits

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“…Most of the post-harvest chemical fumigants used for dried figs, such as ethylene dibromide, methyl bromide, and ethylene oxide, are either banned or phased out because of their serious adverse impacts on human health and the environment ( 10 – 12 ). As well, based on the health hazards and environmental effects of conventional chemical post-harvest treatments, such as CO 2 applied under atmospheric conditions and at high pressure ( 13 ), magnesium phosphide (Mg 3 P 2 ) ( 14 ), sulfuryl fluoride (SO 2 F 2 ) ( 15 ), sulfur dioxide (SO 2 ) ( 16 ), and phosphine ( 17 ), alternative processing techniques are always needed for preserving both dried figs nutritional quality and consumer health.…”

Section: Introductionmentioning

confidence: 99%

Effect of 60Co γ-rays on dried figs adsorption isotherms and thermodynamic properties

Irchad¹,

Razouk²,

Ouaabou

et al. 2022

Front. Nutr.

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Irradiation is one of the promising food preservation techniques, but few are known about its impact on foods' water vapor change. In this research, the impact of gamma irradiation on moisture adsorption isotherms of dried figs, one of the most emblematic foods of the Mediterranean diet, at increasing doses (0, 1, 1.5, and 2 kGy) was investigated. The isotherms data of equilibrium points displayed a sigmoid-shaped curve of the type II pattern for both controlled and irradiated dried figs, with a notable effect of irradiation on equilibrium moisture content, which revealed a decreasing pattern as irradiation dose and temperature increase. This effect was also seen in data fitting, where GAB model showed the best prediction statistics for control samples, while Peleg model displayed the most suitable samples irradiated at 1 and 1.5 kGy, then the Enderby model for those treated with 2 kGy. Results of Net isosteric heat of adsorption suggested that high irradiation dose increases the spontaneity of moisture adsorption. Hence, gamma irradiation exhibited a significant effect on the water-specific surface area of which the magnitude was proportional to the increasingly applied doses. This effect was also visibly significant on the optimum water activity [aw (op)] for proper dried fig storage. Indeed, aw was about 0.4243 for control samples, which is much higher compared to irradiated ones (aw = 0.2). Information from this research suggests that gamma irradiation at a dose up to 2 kGy extended the dried figs' shelf life. Since many aspects related to the impact of gamma irradiation on the moisture adsorption isotherms and thermodynamic properties of dried figs as well as in other foods have yet to be further investigated, this study provides interesting results that may be a useful reference for future research direction.

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