The influence of Rhyzopertha dominica (F.) on the technological quality of cereal grains treated with diatomaceous earth |
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| Affiliation: | 1. University of Ni?, Faculty of Agriculture, Kosan?i?eva 4, 37000, Kru?evac, Serbia;2. University of Novi Sad, Faculty of Agriculture, Department for Plant and Environmental Protection, Square of Dositej Obradovi? 8, 21000, Novi Sad, Serbia;3. Center for Small Grains, Save Kova?evi?a 31, 34000, Kragujevac, Serbia;4. University of Kragujevac, Faculty of Science, Radoja Domanovi?a 12, 34000, Kragujevac, Serbia;5. University of Novi Sad, Institute of Food Technology, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia;1. School of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou High-Tech Development Zone, Zhengzhou, 450001, Henan, China;2. Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada;3. Modern Research and Development Centre, Agriculture and Agri-Food Canada, Winnipeg, Manitoba, R3T 2N2, Canada;1. Campus Serra Talhada, Instituto Federal do Sertão Pernambucano, Serra Talhada, PE, Brazil;2. Unidade Acadêmica de Serra Talhada, Universidade Federal Rural de Pernambuco, Serra Talhada, PE, Brazil;1. Henan University of Technology, Collaborative Innovation Center of Henan Grain Crops, Henan Collaborative Innovation Center of Grain Storage and Security, Zhengzhou, 450001, China;2. Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB, R3T 5V6, Canada;1. Department of Exact Sciences and Engineering, UNIJUÍ – Regional University of the Northwest of Rio Grande do Sul, Brazil;2. Kazan State Agrarian University, Russia;1. Department of Entomology, Kansas State University, 123 W. Waters Hall, Manhattan, KS, 66506, USA;2. Department of Zoology, Rajshahi University, Rajshahi, 6205, Bangladesh;3. Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Starkville, MS, 39762, USA |
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| Abstract: | Laboratory bioassays (temperature 26 ± 1 °C and 60 ± 5% r. h.) were performed to evaluate the insecticidal effect of three different diatomaceous earths (DE) against Rhyzopertha dominica (F.) in wheat, triticale and rye. In order to achieve this, the amount of damaged kernels, amount of debris, wet gluten content, gluten index and rheological properties were assessed in infested samples, infested samples treated with DE Protect-It and two DEs originating from Serbia (S-1 and S-2) and were compared to control (uninfested) samples using Chopin Mixolab. The most susceptible to beetle infestation were rye sample and wheat variety Planeta. The lowest weight of damaged grain was found after applying DE Protect-It to all grain types. The amount of damaged kernels, the amount of debris and loss of mass were the highestin sample treated with DE S-2. While infestation resulted in increase in the amount of damaged kernels and debris and decrease in wet gluten content, and provoked weakening of gluten network structure as well as starch damage, an addition of DE, especially Protect-It, resulted in grain samples of similar technological quality to control (uninfested) sample. The susceptibility of different cereals used in breadmaking to infestation by R. dominica, as well as their response to the insecticidal effect of diatomaceous earth largely varied. Both cereal type and quality, as measured by wet gluten content and gluten index, influenced grain response to infestation. Insecticidal effect of diatomaceous earth, especially DE S-1and DE S-2, was the least effective in terms of triticale. These findings suggest that the application of DE in cereals storage management might largely be affected with grain type as well as grain composition and technological quality. |
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| Keywords: | Diatomaceous earth Cereals Rheological properties Mixolab Wet gluten content |
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