Factors Affecting the Fumigation of Food Commodities for Insect Control1
Authors: SINCLAIR, WALTON B.; LINDGREN, DAVID L.
Source: Journal of Economic Entomology, Volume 51, Number 6, December 1958 , pp. 891-900(10)
Publisher: Entomological Society of America
Abstract:The experimental data presented in this report indicate that the problem in commercial fumigation is to treat the food commodities with a fumigant at the lowest concentration that will sterilize them against insect infestations and at the same time expose the commodity to u concentration sufficiently low to prevent physical injury so that its commercial value will not be decreased. A fumigant that is adequate for sterilizing food commodities against insect infestations should have the following additional qualities: (1) The fumigant must be a gaseous substance or a liquid compound that is easily converted to the gaseous state and maintained in that condition during the exposure period. (2) A liquid fumigant must have a sufficiently low boiling point so that it can be easily converted and maintained in the gaseous state at room temperature. (3) It is usually advantageous for a fumigant to have a low molecular weight, for the lower the molecular weight of a fumigant the greater is the diffusion rate. (4) In general it is preferable that a fumigant be insoluble in water, since those that are highly soluble in water are usually highly sorbed by the treated commodities, and the highly sorptive rates of a commodity for a fumigant are positively correlated with an excessive amount of residue. (5) Fumigants must not leave within the commodity an excess amount of toxic residue. (6) If fresh fruits arc the commodities that are being treated the fumigant must not cause external injury such as pitting and blackening of the peel. (7) Fumigants must not cause internal injury such as discoloration and darkening of the edible portion of the fruit. (8) They must not prevent uniform maturation and softening of the fruit during storage. (9) The treatment must not produce or cause a development of off-flavor. (10) The treatment must not shorten the storage or shelf-life of the commodity.
Document Type: Research Article
Publication date: December 1, 1958
- Journal of Economic Entomology is published bimonthly in February, April, June, August, October, and December. The journal publishes articles on the economic significance of insects and is divided into the following sections: apiculture & social insects; arthropods in relation to plant disease; forum; insecticide resistance and resistance management; ecotoxicology; biological and microbial control; ecology and behavior; sampling and biostatistics; household and structural insects; medical entomology; molecular entomology; veterinary entomology; forest entomology; horticultural entomology; field and forage crops, and small grains; stored-product; commodity treatment and quarantine entomology; and plant resistance. In addition to research papers, Journal of Economic Entomology publishes Letters to the Editor, interpretive articles in a Forum section, Short Communications, Rapid Communications, and Book Reviews.
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