STORED PESTS DISINFESTATIONS BY THERMAL TREATMENTS AND ITS IMPACT ON SOME QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF PYAROM DATE FRUITS
Abdolhosein Aboutalebi* and Aziz Nowroozi
|Corresponding Author: Abdolhosein Aboutalebi, E-mail: [email protected]|
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In order to, disinfest Pyarom date fruits, they were subjected to a range of heat treatments (50, 60 and 70 °C for 2 hours) and cold treatments (-5, 0 and 5 °C for 2, 4 and 6 days). After treatment, fruits were packed and stored in a common store for 2, 4 and 6 months. At the appointed times, treated fruits were analyzed to count their living pests, larvae, pupa and egg. In order to determine quantitative and qualitative status of Pyarom date fruits, some characteristics such as pH, TSS, titratable acid (TA), moisture percent, dry matter percent and loss weight percent were measured. Results indicate the presence of some pests such as Plodia interpunctella and Oryzaephilus surinamensis in the fruits. Heat and coldness treatments significantly decreased fruit infestation. The most efficient treatments were 60-70 °C for 2 hours and 0 and -5 °C for 4 and 6 days. This was while they did not significantly affect fruit quantitative and qualitative traits.