Thermal death kinetics of pests in tobacco leaves as influenced by heating rates and life stages

IF 2.7 2区 农林科学 Q1 ENTOMOLOGY
Jinsong Zhang , Xin Ye , Zijun Mo , Hongwei Wang , Xican Gu , Jiaqin Xi , Rui Li , Shaojin Wang
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引用次数: 0

Abstract

Thermal death kinetics of insects are essential for developing effective disinfestation protocols using heating treatments. The thermal resistance of Lasioderma serricorne (F.) (Coleoptera: Anobiidae) and Ephestia elutella (Hübner) (Lepidoptera: Pyralidae) under different life stages were compared using a heating block system (HBS) and the more resistant pest and life stage were selected for further establishing the thermal death kinetic model at four temperatures under a specified heating rate. The results indicated that when the two target pests were in the same life stage, the tobacco beetle was more heat-tolerant than the tobacco moth and selected for the following thermal death kinetic studies. With the stronger heat tolerance than that of adults and eggs, the mortality rate of tobacco beetle larvae was determined as influenced by the 5 heating rates, showing that the heating rate of 5 °C/min resulted in higher mortality as compared to 0.1 or 0.5 °C/min and similar mortality to 1 and 10 °C/min, and selected for further studies to effectively simulate rapid radio frequency heating. The 0th-order kinetic response model was more suitable for describing thermal death curves of L. serricorne larvae. The minimum holding time required to kill all the test pests was 48, 28, 8, and 2 min at 51, 53, 55, and 57 °C, respectively. The activation energy required to eliminate L. serricorne was calculated to be 553.8 kJ/mol. The information gained from this study is instrumental in designing efficient heat treatment protocols for disinfesting tobacco leaves.
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来源期刊
CiteScore
5.70
自引率
18.50%
发文量
112
审稿时长
45 days
期刊介绍: The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.
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