Evaluation of thermal treatments for pest control in stored Corinthian currants

Abstract

The present study investigated the application of elevated and low temperatures as an alternative strategy for managing insect pests in stored Corinthian currants ( Vitis vinifera L., var. Apyrena). The efficacy of both high- and low-temperature exposure was evaluated against two key storage pests, Plodia interpunctella (Lepidoptera: Pyralidae) and Oryzaephilus surinamensis (Coleoptera: Silvanidae), under commercial storage conditions; each of the heat (30, 35, 38 °C) and cold treatment (− 10, − 5, 5 °C) was applied for three time periods (1, 6, and 12 h). Disinfestation trials were followed by sensory evaluation and phenolic compound profiling to assess their potential impact on product quality. Results demonstrated that exposure to extreme temperatures, particularly at − 10 °C, was effective in suppressing pest emergence, whereas − 5 °C and 5 °C produced partial but significant reductions depending on species and time. At 38 °C, it also reduced progeny emergence, particularly for O. surinamensis , although complete control was not achieved under the tested durations. Sensory evaluation by a trained panel showed no negative effects of any temperature treatment on appearance, texture, aroma, taste, or overall acceptability. Total phenolic content displayed small increases at 38 °C, while total flavonoids remained unchanged. UHPLC–ESI–MS analysis indicated that major phenolic compounds were retained across treatments with only limited variation. Importantly, these treatments did not significantly affect dried fruit sensory attributes or major phenolic constituents. Our findings support the use of temperature-based methods for controlling stored-product insects in Corinthian currants while preserving its organoleptic properties.