Effect of Herb on Insect Growth in Brown Jasmine Rice During Storage

Authors

  • Safiah Saah Department of Food Technology, Faculty of Agro-industry, Prince of Songkla University, Songkla 90110, Thailand.
  • Supitchaya Chanthachum Department of Food Technology, Faculty of Agro-industry, Prince of Songkla University, Songkla 90110, Thailand.
  • Jiraporn Petcharat Department of Pest Management, Faculty of Natural Resource, Prince of Songkla University, Songkla 90110, Thailand.

Keywords:

insect, Sitophilus oryzae, brown jasmine rice, Capsicum frutescens, Curcuma longa, Citrus hystrix

Abstract

Effects of 3 types of herb Capsicum frutescens, Curcuma longa and Citrus hystrix on insect pest of brown jasmine rice packed in plastic LLDPE bag were investigated. Rice weevil, Sitophilus oryzae (L.) was found during 4 months period. Rice weevil population in the control sample of 137.0±4.08
adult/100g was much higher than the samples treated with Citrus hystrix, Capsicum frutescens and Curcuma longa (56.0±3.27, 3.67±0.82 and 2.0±0.0 adult/100g, respectively). Total viable count (TVC) (6.84 logCFU/g) and yeast & mold (4.02 logCFU/g) of the control sample were more than herbs treated samples ((TVC≤ 4.31, yeast & mold ≤ 3.65 logCFU/g). Microbial changes of control sample steadily increased during 4 months while microbial count of herb treated samples decreased after 3 months as well as the change of rice weevil number. Color of brown jasmine rice steadily increased during 4 month storage.

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Published

2008-12-31

How to Cite

Safiah Saah, Supitchaya Chanthachum, and Jiraporn Petcharat. 2008. “Effect of Herb on Insect Growth in Brown Jasmine Rice During Storage”. Agriculture and Natural Resources 42 (5). Bangkok, Thailand:144-49. https://li01.tci-thaijo.org/index.php/anres/article/view/244582.

Issue

Vol. 42 No. 5 (2008): January-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.