Project to Phase-Out Methyl Bromide in the Dried Fig Sector in Turkey

Meyvacı, K.B.; Aksoy, Uygun; Şen, Fatih; Altindişli, A.; Turanli, Ferit; Emekçi, Mevlüt; Ferizli, Ahmet Güray

doi:10.17660/actahortic.2003.628.7

Cited by 7 publications

(4 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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“…Despite the importance of this food source, several problems are impacting the marketability of dried figs in markets, mainly insect infestation, microbial growth, and mycotoxin contamination alongside color degradation during storage. 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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“…Although a lot of research has been conducted on this area (Navarro et al. 1998; Bell 2000; Meyvaci et al. 2003a), few are available that have investigated the effect of MAP on date fruit quality (Achour et al.…”

Section: Introductionmentioning

confidence: 99%

“…MAP with elevated CO 2 gas concentration can be an effective means of preventing or killing pests (Jayas 2000;Mazza and Jayas 2001), because it does not have chemical residues and it is safe (Jayas and Jeyamkondan 2002;Leelaja et al 2007). Although a lot of research has been conducted on this area (Navarro et al 1998;Bell 2000;Meyvaci et al 2003a), few are available that have investigated the effect of MAP on date fruit quality (Achour et al 2003;Al-Redhaiman 2005); and the effect of high CO 2 MAP required for disinfestations and disinfectant on date fruit quality parameters, such as appearance of sugar crystals and blemishing, has received very little attention (Navarro et al 2001).…”

Section: Introductionmentioning

confidence: 99%

EFFECT OF TEMPERATURE AND MODIFIED ATMOSPHERE ON QUALITY PRESERVATION OF SAYER DATE FRUITS (PHOENIX DACTYLIFERAL.)

Dehghan-Shoar

Hamidi‐Esfahani²,

Abbasi

2010

Journal of Food Processing and Preservation

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Sayer date fruits were stored by different preservation techniques including high carbon dioxide modified atmosphere packaging (MAP), cool storage and freezing for 150 days. The effects of these treatments on several quality factors of the fruits were investigated. Control package samples (kept at 30C without atmosphere modification) had the highest number of live insects as well as yeast and mold colony counts (P < 0.05). pH values of the MAP samples stored at 30C were less than the other treatments. Water activity was reduced during the storage in all the samples. Fruit blemishing in the high CO2 MAP samples was similar to that of the controls. However, the least blemishing was at−18C. The MAP containing 85% CO2 + 3% O2 + 12% N2 and 75% CO2 + 12% O2 were chosen as the best methods of preservation and quality maintenance of sayer dates with limited effects on the appearance of physiological disorder signs. PRACTICAL APPLICATIONS The effect of different preservation techniques (high CO2 modified atmosphere packaging [MPA], cool storage and freezing) on insect elimination and quality of sayer date fruits was investigated. As no off‐odor or off‐flavor due to anaerobiosis was reported during the experiments, sayer dates were considered to be resistant to high CO2 concentration or low oxygen probably due to their low respiration rate. Both MPA containing 85% CO2 and freezing eliminated insects, inhibited mold growth, reduced sugar accumulation and produced negligible blemishing and pH reduction, and therefore were considered appropriate for preservation of sayer dates.

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Project to Phase-Out Methyl Bromide in the Dried Fig Sector in Turkey

Cited by 7 publications

References 0 publications

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

EFFECT OF TEMPERATURE AND MODIFIED ATMOSPHERE ON QUALITY PRESERVATION OF SAYER DATE FRUITS (PHOENIX DACTYLIFERAL.)

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