Controlling Stored Product Insect Pests on dry Herbs plants by High Temperature

Abstract

The study on the effective temperature to control Lasioderma serricorne
(Fabricius) and Stegobium paniceum (Linnaeus) was performed at the entomology
laboratory of Postharvest and Processing Research and Development Division, Department
of Agriculture during 2011-2013. One hundred grams of dry safflower and 200 g. of
coriander seed were filled in 900 ml bottle. After that eggs, larvae, pupae and adults of
Lasiodrma serricorne (Fabricius) and Stegobium paniceum (Linnaeus) were added into the
bottles and the bottlenoses were sealed by blotting paper. Then insects added bottles
would be heated at 50, 60 and 70 ํC for 1, 2 and 3 hours together with non-added insects
as control. Total phenolic compounds by total phenol assay, anti-oxidation activity by
DPPH method and insect surveillance were investigated. It was found that the appropriate
conditions to control Lasioderma serricorne (Fabricius) and Stegobium paniceum
(Linnaeus) 100% in safflower and coriander seed were heating at 60 ํC for 2 hours and 3
hours, respectively which the quality of herbs would not be destroyed by the treatment.