Study on disinfestation of pulses using microwave technique

A comprehensive review on advances in storage pest management: Current scenario and future prospects

Modernization of the agricultural production system led to a significant increase in annual food production intended to meet the ever-growing consumer demand. In many countries, most of the food grains produced is stored for contingency and regular supply. These stored grains, in general, are directly or indirectly infested by insects, resulting in severe grain damages and storage losses, thus, causing a threat to food safety and security. Although a variety of insect management options, such as physical, mechanical, biological, and chemical methods, are available, fumigation has been practiced for decades in storage. However, opportunities for fumigation are narrowing after the phase-out of methyl bromide. Besides, safe food and health concerns paved the path for green chemistry and non-chemical management practices. This review includes the list of stored-grain insects and their detection methods. The different management strategies such as the modern storage structures (hermetic and low-pressure storages), modified or controlled storage atmosphere, application of ozone as fumigant, irradiation, and physical options are presented. Further, the details on sustainable biological options, such as semiochemicals, natural enemies, biopesticides, and entomopathogenic nematodes, are supplemented. The use of inert dusts as grain protectant and in combination with the biological entity is included. Studies on alternative fumigants', novel management options, such as molecular biology tools (RNAi and CRISPR) and nanotechnology in stored grain protection, are also highlighted. This review helps the reader to understand the overall factors affecting grain storage and the different options to manage the insects causing storage losses.

Assessment of the potential of non-thermal atmospheric pressure plasma discharge and microwave energy against Tribolium castaneum and Trogoderma granarium

This study was carried out to investigate the efficacy of the non-thermal atmospheric pressure plasma produced with dielectric barrier discharge (APPD) using air as a processing gas and microwave energy to control Tribolium castaneum and Trogoderma granarium adults and larvae in wheat grains. Insects' mortality was found to be power and time-dependent. The results indicated that non-thermal APPD and the microwave have enough insecticidal effect on the target pests. From the bioassay, LT50's and LT90's levels were estimated, T. granarium larvae appeared more tolerant to non-thermal APPD and the microwave energy than adults 7 days post-exposure. The germination percentage of wheat grains increased as the time of exposure to the non-thermal APPD increased. On the contrary, the germination percentage of wheat grains decreased as the time of exposure to the microwave increased. In addition, changes in antioxidant enzyme activities, catalase (CAT), glutathione S-transferase (GST) and peroxidase, in adults and larvae were examined after 24 h post-treatment to non-thermal APPD at 15.9 W power level, which caused 50% mortality. The activity of CAT, GST and lipid peroxide in the treated larvae showed a significant increase post-exposure to the non-thermal APPD at 15.9 W power level. On the other hand, no significant change in GSH-Px activity was observed. Reductions in the level of glutathione (GSH) and protein content occurred in treated larvae in comparison with the control.

On the relevance of thermophysical characterization in the microwave treatment of legumes

This study is focused on the characterization of the thermal behavior and physical properties of the most consumed legumes in the daily diet such as beans, lentils and chickpeas.

Microwave technology for disinfestation of cereals and pulses: An overview

Contamination of stored grain with insects, insect fragments, fungi, and mycotoxins is a major concern of the grain industry. The stored-grain insects affect the grains not only quantitatively but also qualitatively. Disinfestation of grains can be achieved by physical, chemical and thermal methods. Microwaves may be an alternate to chemical methods of killing insects in grain as their application do not leave any undesirable residues and thus might be very effective for controlling insect infestation compared to other available methods. Microwave disinfestation can provide a continuous process to allow large quantities of products to pass in a shorter period of time. Microwave disinfestation is considered safe and competitive alternative method to fumigation as it avoids environmental pollution. The aim of this review is to examine how the use of microwave treatment benefits grain producers, handlers, and processors seeking to use non-chemical methods for preventing and controlling insect infestation and fungal growth during storage.

Microwave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgaris L.)

BACKGROUND

Heat pretreatment is considered the first step in grain milling. This study therefore evaluated microwave and micronization heat treatments in improving the dehulling characteristics, phenolic composition and antioxidant and α-amylase activities of bean cultivars from three market classes.

RESULTS

Heat treatments improved dehulling characteristics (hull yield, rate coefficient and reduced abrasive hardness index) depending on bean cultivar, whereas treatment effects increased with dehulling time. Micronization increased minor phenolic components (tartaric esters, flavonols and anthocyanins) of all beans but had variable effects on total phenolic content depending on market class. Microwave treatment increased α-amylase inhibitor concentration, activity and potency, which were strongly correlated (r²  = 0.71, P < 0.0001) with the flavonol content of beans. Heat treatment had variable effects on the phenolic composition of bean hulls obtained by abrasive dehulling without significantly altering the antioxidant activity of black and pinto bean hulls. Principal component analysis on 22 constituents analyzed in this study demonstrated the differences in dehulling characteristics and phenolic components of beans and hulls as major factors in segregating the beneficial heat treatment effects.

CONCLUSION

Heat treatment may be useful in developing novel dietary fibers from beans with variable composition and bioactivity with a considerable range of applications as functional food ingredients.

Germination response of MR 219 rice variety to different exposure times and periods of 2450 MHz microwave frequency

Germination is a key process in plants' phenological cycles. Accelerating this process could lead to improvment of the seedling growth as well as the cultivation efficiency. To achieve this, the effect of microwave frequency on the germination of rice seeds was examined. The physiological feedbacks of the MR 219 rice variety in terms of seed germination rate (GR), germination percentage (GP), and mean germination time (MGT) were analyzed by exposing its seeds to 2450 MHz of microwave frequency for one, four, seven, and ten hours. It was revealed that exposing the seeds to the microwave frequency for 10 hours resulted in the highest GP. This treatment led to 100% of germination after three days with a mean germination time of 2.1 days. Although the other exposure times of microwave frequency caused the moderate effects on germination with a GP_a3 ranged from 93% to 98%, they failed to reduce the MGT_a3. The results showed that ten-hour exposure times of microwave frequency for six days significantly facilitated and improved the germination indices (primary shoot and root length). Therefore, the technique is expected to benefit the improvement of rice seed germination considering its simplicity and efficacy in increasing the germination percentage and rate as well as the primary shoot and root length without causing any environmental toxicity.

Microwave Heating as an Alternative Quarantine Method for Disinfestation of Stored Food Grains

Insects and pests constitute a major threat to food supplies all over the world. Some estimates put the loss of food grains because of infestation to about 40% of the world production. Contemporary disinfestation methods are chemical fumigation, ionizing radiation, controlled atmosphere, conventional hot air treatment, and dielectric heating, that is, radio frequency and microwave energy, and so forth. Though chemical fumigation is being used extensively in stored food grains, regulatory issues, insect resistance, and environmental concerns demand technically effective and environmentally sound quarantine methods. Recent studies have indicated that microwave treatment is a potential means of replacing other techniques because of selective heating, pollution free environment, equivalent or better quality retention, energy minimization, and so forth. The current paper reviews the recent advances in Microwave (MW) disinfestation of stored food products and its principle and experimental results from previous studies in order to establish the usefulness of this technology.