Application of Ozone to Control Dried Fig Pests—Oryzaephilus surinamensis -Coleoptera: Silvanidae- and Ephestia kuehniella -Lepidoptera: Pyralidae-—and Its Organoleptic Properties

Abstract

Ozone is a powerful oxidant which can be used for killing insects and microorganisms. In this study, ozone was<br>applied in the gaseous form to control two species of pests in stored dried figs. The samples of figs -50 g each-<br>were infested with adults of Oryzaephilus surinamensis L. and larvae of Ephestia kuehniella Zeller and were<br>subjected to different combinations of ozone concentrations -2, 3, and 5 ppm- and exposure times -15, 30, 45,<br>60, and 90 min-. Changes in organoleptic properties -color, sweetness, firmness, aroma, and overall acceptability-<br>during ozonation were studied. The results showed that the mortality rate increased with an increase in<br>ozone concentration and exposure time. The total mortality of both pests was achieved at an ozone concentration<br>of 5ppm and exposure time of 90 min. Sensory evaluation showed that ozone only had a negligible effect<br>on aroma. Therefore, the usage of ozone is recommended during the postharvest process instead of other<br>chemical fumigants, such as methyl bromide and phosphine.