חיפוש מתקדם
Finkelman, S., Department of Stored Products, Agricultural Research Organization, The Volcani Ctr., P.O. Box 6, 50-250, Bet Dagan, Israel
Navarro, S., Department of Stored Products, Agricultural Research Organization, The Volcani Ctr., P.O. Box 6, 50-250, Bet Dagan, Israel
Rindner, M., Department of Stored Products, Agricultural Research Organization, The Volcani Ctr., P.O. Box 6, 50-250, Bet Dagan, Israel
Dias, R., Department of Stored Products, Agricultural Research Organization, The Volcani Ctr., P.O. Box 6, 50-250, Bet Dagan, Israel
Azrieli, A., Department of Stored Products, Agricultural Research Organization, The Volcani Ctr., P.O. Box 6, 50-250, Bet Dagan, Israel
This study forms part of an effort to eliminate the need for methyl bromide fumigation to control insects in stored commodities, through development of a novel "vacuum-hermetic" technology. The effects of low pressures and exposure times on the mortality of insects in stored cocoa beans were studied at a temperature of 30°C in order to simulate cocoa bean storage conditions in tropical climates. Insects were exposed within test chambers containing the cocoa beans at a moisture content in equilibrium with 55%r.h. and at a constant temperature of 30°C. Three species of insects were used, all being major pests of cocoa beans in producer countries: Ephestia cautella (Walker), Plodia interpunctella (Hübner) and Tribolium castaneum (Herbst). At 50±5mmHg, the egg stage was the most resistant in all three species, times needed to obtain 99% mortality being 45, 49 and 22h, respectively. Results show that low-pressure treatment can provide an additional and more effective option to the 5 days fumigation with phosphine used today in the replacement of methyl bromide. The use of low pressures allows the control of insect pests at shorter exposure times without the need for toxic chemicals with their environmental impact. © 2003 Elsevier Ltd. All rights reserved.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Effect of low pressures on the survival of three cocoa pests at 30°C
40
Finkelman, S., Department of Stored Products, Agricultural Research Organization, The Volcani Ctr., P.O. Box 6, 50-250, Bet Dagan, Israel
Navarro, S., Department of Stored Products, Agricultural Research Organization, The Volcani Ctr., P.O. Box 6, 50-250, Bet Dagan, Israel
Rindner, M., Department of Stored Products, Agricultural Research Organization, The Volcani Ctr., P.O. Box 6, 50-250, Bet Dagan, Israel
Dias, R., Department of Stored Products, Agricultural Research Organization, The Volcani Ctr., P.O. Box 6, 50-250, Bet Dagan, Israel
Azrieli, A., Department of Stored Products, Agricultural Research Organization, The Volcani Ctr., P.O. Box 6, 50-250, Bet Dagan, Israel
Effect of low pressures on the survival of three cocoa pests at 30°C
This study forms part of an effort to eliminate the need for methyl bromide fumigation to control insects in stored commodities, through development of a novel "vacuum-hermetic" technology. The effects of low pressures and exposure times on the mortality of insects in stored cocoa beans were studied at a temperature of 30°C in order to simulate cocoa bean storage conditions in tropical climates. Insects were exposed within test chambers containing the cocoa beans at a moisture content in equilibrium with 55%r.h. and at a constant temperature of 30°C. Three species of insects were used, all being major pests of cocoa beans in producer countries: Ephestia cautella (Walker), Plodia interpunctella (Hübner) and Tribolium castaneum (Herbst). At 50±5mmHg, the egg stage was the most resistant in all three species, times needed to obtain 99% mortality being 45, 49 and 22h, respectively. Results show that low-pressure treatment can provide an additional and more effective option to the 5 days fumigation with phosphine used today in the replacement of methyl bromide. The use of low pressures allows the control of insect pests at shorter exposure times without the need for toxic chemicals with their environmental impact. © 2003 Elsevier Ltd. All rights reserved.
Scientific Publication
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