The Effect of Plant Oils for Reducing Contamination of Stored Packaged-Foodstuffs

Abstract

The Effect of Plant Oils for Reducing Contamination of Stored Packaged-FoodstuffsA study to determine the effect of essential oils, used together with mixed packaging, on controlling stored-grain insects, was conducted in the laboratory. Plant essential oils are one of the materials that act like a contact-fumigant, offering the prospect for use in stored product protection. Plant essential oils must have the ability to repel the insects in order to prevent penetration to foodstuffs. The objective of the present study was to test the properties ofCinnamomum camphoraandSyzygium aromaticumfor preventing the penetration of pest insects, including:Sitotroga cerealellaandEphestia kuehniella5th instar larvae to packaged cereals. Ten grams of wheat and flour as foodstuffs were placed inside Cellophane packages and hung vertically in the top of a container. The repellent essential oils were used in the interior surface of containers. Each container had punctures at different parts and the insects were released around the container to determine insect penetration and the effect of the repellents. The experiments were conducted at 26±1°C, 60±5% RH in dark conditions. The highest concentration was 1.5 μl of essential oil per 0.5 ml acetone. Four days after the initiation of the experiment the results showedS. aromaticumhad more of a repellency effect thanC. camphoraon both pests that caused contamination deduction inside the packaged foodstuffs compared with the control. However, both the essential oils were effective as protectants of cereals butS. aromaticumwas more effective.S. aromaticumcaused the most repellency onE. kuehniella.The mean of repellency of all the concentrations was 81.4%. The results demonstrated the efficacy of these essential oils for use in organic food protection.C. camphoraandS. aromaticumcan prevent warehouse infestation of stored-product pests.