The effect of gamma and microwave irradiation of wheat grain on development parameters of some stored grain pests

Warchalewski, J.R.; ̃dzynska, A. Pracedilla; Gralik, J.; Nawrot, J.

doi:10.1002/1521-3803(20001201)44:6<411::aid-food411>3.0.co;2-l

Cited by 24 publications

(11 citation statements)

References 6 publications

(8 reference statements)

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“…That is why research on induced changes in wheat grain caused by c-radiation and microwave heating remains an important and interesting challenge. Therefore, the present work is part of complex investigations aimed to study the influence of c-and microwave radiation on modification of wheat grain biological activities [27], nutritional properties [1], microfloral contamination of grain [28], grain susceptibility to secondary infestation by insect pests [2,3,29], the influence on grain structure [5], technological properties [30,31] as well as on color and odor of wheat grain [4]. The purpose of this study was to investigate the influence of various doses of c-and microwave Grains of the Polish winter wheat variety Begra were subject to c-radiation ( 60 Co) within the dose range of 0.05-10 kGy and microwave treatment from 15 to 180 s, the latter resulting in a bulk grain temperature ranging from 28 to 98 8C.…”

Section: Introductionsupporting

confidence: 55%

“…and Mediterranean flour moth (A. kühniella (Zell.)) reared on the same wheat grain (ground into flour) treated by microwaves became statistically significantly short, when compared to the control grain [29]. The changes observed using SEM were also confirmed by LM which despite of the starch granules disruption showed also the lack of cell content integrity (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Conditions for c-and microwave radiation processes were published earlier [29]. In the case of microwave radiation the temperature in the center of a Petri dish (20 cm diameter), in a 3 cm deep grain layer was measured in triplicate immediately after irradiation and is given as a mean value in Table 2.…”

Section: Grain Radiation and Wheat Grain Flour And Dough Analysesmentioning

confidence: 99%

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Effect of γ-radiation and microwave heating on endosperm microstructure in relation to some technological properties of wheat grain

Błaszczak

Gralik²,

Klockiewicz-Kaminska³

et al. 2002

Nahrung

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Grains of the Polish winter wheat variety Begra were subject to gamma-radiation (60Co) within the dose range of 0.05-10 kGy and microwave treatment from 15 to 180 s, the latter resulting in a bulk grain temperature ranging from 28 to 98 degrees C. Both processes were responsible for marked structural changes of wheat kernel endosperm and were pronounced with increasing dose of ionizing radiation or with prolonged time of microwave treatment. Endosperm microstructures of wheat kernels treated with gamma-radiation ranging from 0.05 to 0.5 kGy did not differ from that of untreated ones. Only some changes in the structure of starch granules and proteins were observed at doses of 1, 5 and 10 kGy. Simultaneously at the doses of 5 and 10 kGy a statistically significant decrease of falling number, sodium dodecyl sulfate (SDS) sedimentation values, dough stability and energy were observed, while dough weakening progressed. Microwave treatment longer than 90 s caused marked changes in kernel endosperm structure. Some changes of proteins caused by denaturation created visible fibrils as well as high swelling and deformation of starch granules. This was followed by an increase in the falling number value, decrease in the estimated results of SDS sedimentation test, lowering of the percent of gluten washed out and of the dough energy, respectively. Also a significant decrease in bread quality expressed by volume and score was observed with increasing time of exposure to microwave.

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Section: Introductionsupporting

confidence: 55%

Section: Resultsmentioning

confidence: 99%

Section: Grain Radiation and Wheat Grain Flour And Dough Analysesmentioning

confidence: 99%

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Effect of γ-radiation and microwave heating on endosperm microstructure in relation to some technological properties of wheat grain

Błaszczak

Gralik²,

Klockiewicz-Kaminska³

et al. 2002

Nahrung

Self Cite

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“…The protein content of stored water chestnut in various type of storage structure differed significantly with the increase in storage period and radiation treatment. Warchalewski et al (2000) also reported the similar results on wheat grain treated with gamma rays (0.05-10kGy) caused statistically significant differences in protein contents. Figure 8 suggests there was no significant difference among the treatments as regards fat content during the entire storage period of 0(first day first months), 3 and 6 months in glass jar, tin container and LDPE bag.…”

Section: Effect Of Gras Chemical Coating Gamma Radiation and Storagementioning

confidence: 99%

Physicochemical changes in GRAS coated and gamma radiated water chestnut (Trapa bispinosa Roxburg) during ambient storage in different storage structures

Hussain

Shukla

Dubey

et al. 2016

AJDFR

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The effects of gamma radiation (control, 0.25kGy, 0.50kGy, 0.75kGy, 1.00kGy) and dip treatment of liquid paraffin wax (12%) on the physico-chemical quality of freshly harvested dried water chestnut (Trapa bispinosa Roxburg), packed in glass jar, tin container and low density polyethylene (250 gauge), and the radiation sensitivity of lesser grain borer in gamma radiated samples was analyzed by inoculation of 15 lesser grain borer pest during a period of 6 months at room temperature. The data on the basis of physical properties revealed that weight loss, damage per cent and number of lesser grain borer was found to be 8.93-14.46, 6-24.5 percent and 2-18 borers. The chemical composition ranged from viz; moisture (9.40-10.10), protein (8.82-8.87), fat (0.90-1.00), carbohydrate (76.83-76.87), total ash (3.15-4.03). The effect of gamma radiation and liquid paraffin wax coating on total sugar, reducing sugar, phenol and acidity, and ascorbic acid were from 5.83-5.88, 1.84-1.87, 0.14-0.16, 0.11-0.12 per cent and 41.66-50.00mg/100g respectively. Statistical analysis reveals significant difference in physical parameters (weight loss and damage percent) however in case of chemical composition, throughout the storage period a marginal changes was observed in 0, 3 and 6 months. Irradiation had no appreciable effect on chemical parameters. The treatment combination W4R4 (12% liquid paraffin wax and 1.00kGy) stored in tin container was found to be the best and can extend shelf life up to 6 month without losing the quality of stored water chestnut.

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“…Through this approach, the microbiological safety of food can be improved, and its shelf life can be prolonged without substantial alteration [24,25]. Irradiation can also eliminate pests on agricultural commodities; consequently, food losses are minimized and use of chemical fumigants and additives is avoided [26]. The method can reduce the amounts of mycotoxins, such as AFB 1 , ZEN, and OTA [27].…”

Section: Introductionmentioning

confidence: 99%

Effects of Electron Beam Irradiation on Zearalenone and Ochratoxin A in Naturally Contaminated Corn and Corn Quality Parameters

Luo

Liu

et al. 2017

Toxins

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Zearalenone (ZEN) and ochratoxin A (OTA) are secondary toxic metabolites widely present in grains and grain products. In this study, the effects of electron beam irradiation (EBI) on ZEN and OTA in corn and the quality of irradiated corn were investigated. Results indicated that EBI significantly affected ZEN and OTA. The degradation rates of ZEN and OTA at 10 kGy in solution were 65.6% and 75.2%, respectively. The initial amounts significantly affected the degradation rate. ZEN and OTA in corn were decreased by the irradiation dose, and their degradation rates at 50 kGy were 71.1% and 67.9%, respectively. ZEN and OTA were more easily degraded in corn kernel than in corn flour. Moisture content (MC) played a vital role in ZEN and OTA degradation. High MC was attributed to high ZEN and OTA degradation. The quality of irradiated corn was evaluated on the basis of irradiation dose. L* value changed, but this change was not significant (p > 0.05). By contrast, a* and b* decreased significantly (p < 0.05) with irradiation dose. The fatty acid value increased significantly. The pasting properties, including peak, trough, breakdown, and final and setback viscosities, were also reduced significantly (p < 0.05) by irradiation. Our study verified that EBI could effectively degrade ZEN and OTA in corn. Irradiation could also affect corn quality.

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The effect of gamma and microwave irradiation of wheat grain on development parameters of some stored grain pests

Cited by 24 publications

References 6 publications

Effect of γ-radiation and microwave heating on endosperm microstructure in relation to some technological properties of wheat grain

Effect of γ-radiation and microwave heating on endosperm microstructure in relation to some technological properties of wheat grain

Physicochemical changes in GRAS coated and gamma radiated water chestnut (Trapa bispinosa Roxburg) during ambient storage in different storage structures

Effects of Electron Beam Irradiation on Zearalenone and Ochratoxin A in Naturally Contaminated Corn and Corn Quality Parameters

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