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Controlling Stored Product Insect Pests on dry Herbs plants by High Temperature |
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| รหัสดีโอไอ | |
| Creator | 1. Pavinee Noochanapai 2. Rungsima Kengkanpanich 3. Charuwan Rattanasakultham |
| Title | Controlling Stored Product Insect Pests on dry Herbs plants by High Temperature |
| Contributor | Department of Agriculture |
| Publisher | Department of Agriculture |
| Publication Year | 2560 |
| Journal Title | THAI AGRICULTURAL RESEARCH JOURNAL |
| Journal Vol. | 35 |
| Journal No. | 2 |
| Page no. | 197-209 |
| Keyword | Heat temperature control store insect, Lasioderma |
| URL Website | http://at.doa.go.th/journal |
| Website title | THAI AGRICULTURAL RESEARCH JOURNAL |
| ISSN | 1258389 |
| Abstract | The study on the effective temperature to control Lasioderma serricorne(Fabricius) and Stegobium paniceum (Linnaeus) was performed at the entomologylaboratory of Postharvest and Processing Research and Development Division, Departmentof Agriculture during 2011-2013. One hundred grams of dry safflower and 200 g. ofcoriander seed were filled in 900 ml bottle. After that eggs, larvae, pupae and adults ofLasiodrma serricorne (Fabricius) and Stegobium paniceum (Linnaeus) were added into thebottles and the bottlenoses were sealed by blotting paper. Then insects added bottleswould be heated at 50, 60 and 70 ํC for 1, 2 and 3 hours together with non-added insectsas control. Total phenolic compounds by total phenol assay, anti-oxidation activity byDPPH method and insect surveillance were investigated. It was found that the appropriateconditions to control Lasioderma serricorne (Fabricius) and Stegobium paniceum(Linnaeus) 100% in safflower and coriander seed were heating at 60 ํC for 2 hours and 3hours, respectively which the quality of herbs would not be destroyed by the treatment. |
