EFFECTS OF MICROWAVE, ULTRAVIOLET LIGHT AND LOW TEMPERATURE ON KHAPRA BEETLE MORTALITY AND QUALITY OF SAFFRON

  • Abdullah Masoumi Asisstant prof.
  • Somayya Anwari
  • Basir Ahmad Rahimi
  • Thyavanahalli Shankarapppa
Keywords: saffron, khapra beetle, microwave, low temperature, ultraviolet.

Abstract

Microbial contamination and the presence of physical and biological agents are the main limitations for exportation of saffron in Afghanistan. Recently, the presence of khapra beetle in saffron has been reported. In this research, an attempt was made to study the effects of the microwave, ultraviolet light and low temperature treatments on control of khapra beetle (larvae and adult) and their impact on quality of saffron (crosin, picrocrosin and saffronal). The results indicated that application of microwave treatment @ 2450 MHz and 1850 W power for 60 seconds was effective in controlling khapra beetle with 100 percent mortality of both larvae and adults after 6 days of incubation. It was observed that the ultraviolet, microwave and low temperature treatments had increased corsin and picrocrosin contents decreased saffranal content slightly. The findings suggested that the use microwave irradiation could be an effective method to control of khapra beetle infestation in saffron.

Published
2021-09-26
How to Cite
Masoumi, A., Anwari, S., Rahimi, B., & Shankarapppa, T. (2021). EFFECTS OF MICROWAVE, ULTRAVIOLET LIGHT AND LOW TEMPERATURE ON KHAPRA BEETLE MORTALITY AND QUALITY OF SAFFRON. International Journal of Agricultural and Natural Sciences, 14(2), 78-84. Retrieved from http://ijans.org/index.php/ijans/article/view/528
Section
Research Articles