Assessment of disinfestation ability of microwave against rice weevil and its effect on physicochemical and functional properties of two exotic rice varieties

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.2025.102670

C. Shashikumar , Siddhartha Singha , Sudip Mitra , Himjyoti Dutta , Dev Kumar Yadav

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引用次数: 0

Abstract

Fumigation is a critical unit operation that preserves the quality and quantity of food grains during storage. However, due to its possible detrimental impact on the environment and human health, a collective effort could be seen to reduce the use of such chemical based grain preservation processes. This study investigates the effects of microwave treatment on rice weevil (Sitophilus oryzae) and native fungal flora, as well as different quality parameters of milled black rice (Oryza sativa L. indica) and soft rice (Oryza sativa). The milled rice grains were microwave-treated by well mixed microwave system at two microwave power levels (1600 W & 1800 W) and for four different time intervals (30, 60, 90 & 120 s). Results showed that the mortality percentage increased by increasing the microwave power and exposure time. It was observed that 120 s of microwave exposure was enough to achieve 100 % insect mortality for both rice varieties at an 1800 W power level. The lowest fungal load was recorded at 1800 W for 120 s exposure. As expected, moisture content and water activity decreased with the increase in microwave power and exposure time. At 1800 W with an exposure time of 120 s, the highest temperature was measured 58.5 ± 0.42 °C and 56.0 ± 0.82 °C for black rice and soft rice, respectively. Proximate composition, thermal properties, FTIR signature spectra, cooking properties, and sensory properties of untreated and microwave-treated milled rice did not show any significant difference in quality (power level 1800 W for 120 s). This research recommends that microwave as an effective method of disinfesting milled black rice and soft rice to extend their storage quality. Especially considering the hot and humid condition of North-East India where the two rice varieties are grown in organic condition the findings are having economic significance for the farmers.

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微波对水稻象鼻虫的除虫能力及其对两个外来水稻品种理化和功能特性的影响

熏蒸是在储存期间保持粮食质量和数量的关键单元操作。然而，由于其可能对环境和人类健康产生有害影响，可以看到一项集体努力，以减少使用这种基于化学的谷物保存过程。研究了微波处理对水稻象鼻虫（Sitophilus oryzae）和本地真菌菌群的影响，以及黑米（Oryza sativa L. indica）和软米（Oryza sativa）不同品质参数的影响。采用混合良好的微波系统对精米进行微波处理，微波功率分别为1600 W和1600 amp；1800w)和四个不同的时间间隔(30,60,90 &；120年代)。结果表明，随着微波辐照功率的增大和辐照时间的延长，致死率呈上升趋势。结果表明，在1800w的微波照射下，120s足以使两个水稻品种的昆虫死亡率达到100%。最低的真菌负荷记录为1800 W，暴露120 s。正如预期的那样，随着微波功率和暴露时间的增加，水分含量和水活度降低。在1800 W下，曝光时间120 s，黑米和软米的最高温度分别为58.5±0.42°C和56.0±0.82°C。未处理和微波处理的精米的近似组成、热性能、FTIR特征光谱、烹饪性能和感官性能在质量上没有显着差异（功率水平为1800 W， 120 s）。本研究推荐微波杀菌对精米黑米、精米软米进行有效杀菌，延长其贮藏品质。特别是考虑到印度东北部炎热潮湿的环境，这两个水稻品种在有机条件下种植，研究结果对农民具有经济意义。

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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.