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Infestation control in stored spices and spice powders - An overview.

Gunasekaran, N. and Rajendran, S. (1999) Infestation control in stored spices and spice powders - An overview. Pestology, 23 (12). pp. 16-22.

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Abstract

Spices are high value ingredients used in a wide variety of food preparations. During storage, spices and spice products are attacked by insect pests, which consume, contaminate and make the products favourable for other spoilage organisms leading to quality deterioration. Control measures currently adopted, i.e., fumigation, irradiation and heat treatment and their relative merits are discussed. The effects of the chemical and physical treatments on chemical constituents, colour, sensory and organoleptic qualities of spices and spice products have been examined. The advantages of carbon dioxide-rich atmosphere for disinfestation and storage of spices are also discussed.

Item Type: Article
Uncontrolled Keywords: Stored spices, disinfestation
Subjects: 600 Technology > 03 Agriculture > 05 Insect/Pest Control
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Food Protectants and Infestation Control
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2012 04:20
Last Modified: 27 Feb 2012 04:20
URI: http://ir.cftri.com/id/eprint/4405

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