Insecticidal and biochemical effects of ozone against Tribolium castaneum as a serious pest on stored black seeds

IF 2.7 2区农林科学 Q1 ENTOMOLOGY

Journal of Stored Products Research Pub Date : 2025-05-20 DOI:10.1016/j.jspr.2025.102698

Hassan A. Gad , Abdullah A. Zahra , Mohammad M.M. Bedewy , Ahmed H. Elsaffany , Khaled H. Metwaly

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引用次数: 0

Abstract

Tribolium castaneum (Herbest) is a destructive insect pest of black seeds and other spices in storage. The ozone gas was assessed at concentrations of 1000, 1500 and 2000 ppm for three-time intervals (0.5, 1.0 and 2.0 h) on the larval and adult mortalities. The maximum larval mortality (82.6 %) was resulted by 2000 ppm of ozone and 1 h of exposure time after 5 days. The full larval and adult mortalities were achieved at 1500 and 2000 ppm for 2 h exposure after 1 day of treatment. Also, the results demonstrated that ozone fumigation induced increasing in enzymes activities of phenoloxidase, peroxidase, glutathione S- transferase, general-esterase, adenosinetriphosphatase and lactate dehydrogenase of T. castaneum larvae. The chemical analysis of treated black seeds revealed slight increase of fat and ash components and reduction of four components (protein, moisture, carbohydrate and fiber) and compared with control. This study shows that ozone can be a good fumigant for T. castaneum management in stored black seeds.

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臭氧对储藏黑种子中严重害虫栗栗虫的杀虫和生化效应

蓖麻Tribolium castaneum （Herbest）是一种对储存中的黑色种子和其他香料具有破坏性的害虫。以浓度为1000、1500和2000 ppm的臭氧气体为三个时间间隔（0.5、1.0和2.0 h）评估了其对幼虫和成虫死亡率的影响。臭氧浓度为2000 ppm，暴露时间为1 h， 5 d后幼虫死亡率最高，为82.6%。处理1天后，暴露浓度为1500 ppm和2000 ppm 2小时，幼虫和成虫全部死亡。结果表明，臭氧熏蒸处理显著提高了黄颡鱼幼鱼酚氧化酶、过氧化物酶、谷胱甘肽S-转移酶、一般酯酶、腺苷三磷酸酶和乳酸脱氢酶的活性。化学分析表明，与对照相比，处理后的黑籽脂肪和灰分成分略有增加，蛋白质、水分、碳水化合物和纤维4种成分略有减少。本研究表明，臭氧可以作为一种很好的熏蒸剂，用于储藏黑木种子的管理。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Stored Products Research 生物-昆虫学

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.