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Effect of nitrogen in combination with elevated temperatures on insects, microbes and organoleptic characteristics of stored currants

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Abstract

In the present study, the effect of nitrogen, applied as a controlled atmosphere treatment on the microbial and entomological loads, as well as on the organoleptic characteristics of stored dried currants (Corinthian raisins, Vitis vinifera L. var. Apyrena), was investigated. Trials were conducted under “real world” conditions, in the nitrogen chambers of a commercial facility, in which nitrogen was introduced by using an incorporated nitrogen generator. Prior to the initiation of the trial, chambers were filled with pallets carrying dried black currants. Subsequently, currants were artificially infected with all life stages of Tribolium confusum, eggs and larvae of Ephestia elutella and adults of Oryzaephilus surinamensis. Currants were exposed for 3 days in nitrogen (O2 concentration <1 %) at two temperature levels, 25 and 38–43 °C. After treatment, insect mortality was recorded and currant samples were collected and forwarded for microbial analysis and determination of their organoleptic characteristics. When nitrogen was applied at 25 °C, high insect mortality levels were noted; however, in most cases there were a number of insects that survived the nitrogen treatment. In contrast, complete control was achieved at 38–43 °C for all insect species and life stages tested, with the exception of T. confusum larvae. Nitrogen application at 25 °C had no effect on total microbial and yeast and mould counts, while both were reduced at 38–43 °C. Sensory attributes of Corinthian currants remained acceptable after nitrogen fumigation, although taste, odour, aroma and overall acceptance were affected by the treatments. Total phenolic as well as 5-hydroxymethylfurfural content increased after nitrogen application at 38–43 °C, while the lower temperature applied had no effect. The results of the present study suggest that nitrogen-based controlled atmosphere at elevated temperature could be a valuable tool for ensuring clean, pest-free, hygienic standards in dried Corinthian currants.

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Acknowledgments

This study was funded by the research grant “Integrated management of insect pests and microbial infestation during processing, storage and transportation of currants by using non-chemical, ecologically compatible methods: sustainability in practice” (Grant Number 1422-BET-2013, Greek General Secretariat for Research and Technology).

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Authors and Affiliations

  1. Laboratory of Entomology and Agricultural Zoology, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Volos, Greece

    C. G. Athanassiou, C. I. Rumbos & M. Sakka

  2. Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Dietetics and Nutrition, Harokopio University, Athens, Greece

    A. Chiou, E. K. Nikolidaki, E. A. Panagopoulou & V. T. Karathanos

  3. AgroSpeCom L.T.D., Thessaloníki, Greece

    V. Sotiroudas

  4. Agricultural Cooperatives’ Union of Aeghion, Aeghion, Greece

    A. Kouvelas, E. Katechaki & V. T. Karathanos

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  1. C. G. Athanassiou
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  2. A. Chiou
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  3. C. I. Rumbos
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Athanassiou, C.G., Chiou, A., Rumbos, C.I. et al. Effect of nitrogen in combination with elevated temperatures on insects, microbes and organoleptic characteristics of stored currants. J Pest Sci 90, 557–567 (2017). https://doi.org/10.1007/s10340-016-0806-z

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