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Advanced methods for controlling insect pests in dry food
Year:
2013
Authors :
Kostyukovsky, Moshe
;
.
Shaaya, Eli
;
.
Volume :
Co-Authors:
Kostyukovsky, M., Department of Food Quality and Safety, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Shaaya, E., Department of Food Quality and Safety, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Facilitators :
From page:
279
To page:
294
(
Total pages:
16
)
Abstract:
Methyl bromide (MB) and Phosphine were the most widely used fumigants for controlling insect pest infestation in grain, dry food products and quarantine insects in cut flowers. Lately, the phase out of MB in developed countries, Phosphine became a major fumigant for the control of stored product insects. However, limitations, such as low temperature and relatively long exposure time, limit its use. This situation made it urgent to search for new techniques to improve the fumigation with Phosphine and for alternative environmentally sound and cost effective control agents. In order to improve Phosphine application a special device, containing a heater and a ventilator, called Speedbox, was evaluated. In addition, the potential use of essential oils as botanical fumigants obtained from aromatic plants, and the use of Diatomaceous Earth as grain protectant were evaluated against major stored product insects. © 2013 Springer Science+Business Media Dordrecht. All rights reserved.
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More details
DOI :
10.1007/978-94-007-4497-4_14
Article number:
Affiliations:
Database:
Scopus
Publication Type:
Book chapter
;
.
Language:
English
Editors' remarks:
ID:
21209
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:42
Scientific Publication
Advanced methods for controlling insect pests in dry food
Kostyukovsky, M., Department of Food Quality and Safety, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Shaaya, E., Department of Food Quality and Safety, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Advanced methods for controlling insect pests in dry food
Methyl bromide (MB) and Phosphine were the most widely used fumigants for controlling insect pest infestation in grain, dry food products and quarantine insects in cut flowers. Lately, the phase out of MB in developed countries, Phosphine became a major fumigant for the control of stored product insects. However, limitations, such as low temperature and relatively long exposure time, limit its use. This situation made it urgent to search for new techniques to improve the fumigation with Phosphine and for alternative environmentally sound and cost effective control agents. In order to improve Phosphine application a special device, containing a heater and a ventilator, called Speedbox, was evaluated. In addition, the potential use of essential oils as botanical fumigants obtained from aromatic plants, and the use of Diatomaceous Earth as grain protectant were evaluated against major stored product insects. © 2013 Springer Science+Business Media Dordrecht. All rights reserved.
Scientific Publication
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