The Effect of Fumigants on Food Quality

Plimmer, Jack R.

doi:10.1111/j.1745-4565.1977.tb00262.x

Cited by 13 publications

(3 citation statements)

References 24 publications

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“…Chattha et al (2014) conducted a study on the effect of storage methods on wheat and found that the deterioration rate in wheat grain varies depending on the type of structure, geographical location, and storage period. The various fumigation chemicals have also shown their impact on insect infestation, microbiota, nutritional aspects, and quality characteristics, but little is known about the impact of phosphine fumigant on the quality characteristics of wheat (Plimmer, 1977; Rajendran & Sriranjini, 2008; Solanki et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of wheat in Pakistan

Akhlaq

Ali

Murtaza

et al. 2022

Food Processing Preservation

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Wheat is a seasonal crop in Pakistan, that is why the government and milling‐industry procures and stores its significant portion. This study was aimed to investigate the impact of storage duration, initial grain moisture (IGM), and fumigation (aluminum phosphide) on wheat quality characteristics during bulk storage. During study, storage period and warehouse temperature showed a significant impact, while relative humidity showed no correlation. During storage, wet gluten (WG) (24.6%–20.2%) and dough softening (SF) (57.1–11.2 FU) were reduced. While moisture content (MC) (9.9%–11.9%), water absorption (WA) (62.1%–64.8%), dough development time (DDT) (6.2–7.5 min), and dough stability (ST) (7.9–15.6 min) were increased. Fumigation showed nonsignificant effects on DDT and ST, while WG, WA, and SF varied. IGM showed a nonsignificant impact on MC, while WG, WA, DDT, ST, and SF considerably changed. Novelty impact statement This is the very first research carried out in a commercial large‐scale warehouse in Pakistan, which had 400,000 bags (100 kg each) of stored wheat grains. Most of the quality parameters were significantly influenced during storage. It is crucial for millers to comprehend these variations to produce a consistent quality flour throughout the year. In the light of these differences, millers can correct their flour by altering their additive formulations.

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Section: Introductionmentioning

confidence: 99%

Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of wheat in Pakistan

Akhlaq

Ali

Murtaza

et al. 2022

Food Processing Preservation

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“…However, targeting the total mortality of insects and targeting the higher terminal concentrations of the chemical fumigants may lead to accompanying germination deterioration of seed grains [17,18,19] and nutritional loss in stored products [20].…”

Section: Introductionmentioning

confidence: 99%

Post-fumigation sub-lethal activities of phosphine and ethyl formate on survivorship, fertility and female sex pheromone production of Callosobruchus chinensis (L.)

Chiluwal

Lee

Kwon

et al. 2022

Preprint

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Phosphine (PH3) and ethyl formate (EF), the two popular fumigant disinfectants of stored product insect pests, are primarily evaluated for their knock down effects without considering their post-fumigation sub-lethal activities. The sub-lethal activities (adult survivorship, fecundity, sterility and female sex pheromone production) of the fumigants were evaluated on a field-to-storage insect pest adzuki bean beetle, Callosobruchus chinensis (L.). The adults’ survivorship and female fecundity, both were dose-dependently affected by sub-lethal PH3 and EF fumigation exposures. Hatchability of the eggs laid by fumigated female adults were also significantly affected. Gas-chromatography mass-spectrometry analysis of solid-phase micro-extraction from virgin fumigated C. cinensis females revealed that the PH3 LC25 (the lethal concentration required to kill the 25% of the population) fumigated female C. chinensis released significantly less amount of the pheromone components. In contrast, EF LC25 exposure did not affect the pheromone release. This study unveils the facts that the EF and PH3 fumigation have detrimental bioactivities against C. chinensis. Notably, this suggests to consider the sub-lethal EF and PH3 fumigation rather than the dose required to instantly kill all the C. chinensis individuals for disinfestation of stored adzuki bean.

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“…Grain storage managers often resort to using fumigants and other chemicals to protect and disinfest stored wheat. However, these chemicals are known to be sorbed by the grain and to react with various components of the seed, potentially leaving unwanted residues and perhaps changing the inherent characteristics of the grain (Plimmer 1977;Bond 1984;Hwaidi et al 2015). In addition, applying fumigants during storage may affect the germination ability of the fumigated seed.…”

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confidence: 99%

Does Fumigation of Durum Wheat and Semolina with Sulfuryl Fluoride Affect Quality of the Grain, Semolina, and Derived Spaghetti and Bread?

Hwaidi

Sissons

Pleming³

et al. 2016

Cereal Chem

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Cereal Chem. 93(5):482-486There is no information on the effect of sulfuryl fluoride (SF) on durum wheat technological properties and products made from fumigated durum wheat. Durum wheat and semolina were exposed to a range of SF applications under conditions that might be typically encountered in bulk storage facilities used in many countries. SF greatly reduced the germination percentage of fumigated durum wheat, with increasing impact under higher SF concentration, grain moisture content, and fumigation temperature. SF greatly reduced seed germination percentage, impacting more the higher the SF concentration. SF had little to no effect on grain test weight, 1,000-grain weight, hardness, protein content, semolina ash content, and mixograph properties. At the highest SF concentration (31.25 mg/L for 48 h) there was a tendency for pasta cooking loss to be increased but still acceptable, and other pasta properties were largely unaffected. Fumigation with SF did not have any impact on the baking properties of a wholemeal durum flour-commercial flour mix. Therefore, SF is not recommended if the grains are to be used as seeds for agricultural production, but for the production of semolina, pasta, and bread, SF used under typical fumigation conditions has little to no impact on technological properties of durum wheat.

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The Effect of Fumigants on Food Quality

Cited by 13 publications

References 24 publications

Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of wheat in Pakistan

Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of wheat in Pakistan

Post-fumigation sub-lethal activities of phosphine and ethyl formate on survivorship, fertility and female sex pheromone production of Callosobruchus chinensis (L.)

Does Fumigation of Durum Wheat and Semolina with Sulfuryl Fluoride Affect Quality of the Grain, Semolina, and Derived Spaghetti and Bread?

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