Survival of Navel Orangeworm (Lepidoptera: Pyralidae) During Pistachio Processing
1996; Oxford University Press; Volume: 89; Issue: 1 Linguagem: Inglês
10.1093/jee/89.1.197
ISSN1938-291X
AutoresJeff Johnson, R. Gill, K. A. Valero, S. A. May,
Tópico(s)Insect Pest Control Strategies
ResumoThe potential survival of the navel orange worm, Amyelois transitella (Walker), in pistachios after commercial processing was estimated by sampling nuts from 2 different driers. In total, 1,980 kg of pistachios (≈880,000 open nuts) were sampled over 3 yr. No live navel orange worm were found and only 1 dead adult was discovered. Samples from drum driers, which received floaters, had an average of 10.7 dead navel orange worm per kilogram of nuts, whereas samples from the fan driers had an average of 1.9 dead navel orange worm per kilogram of nuts. The occurrence of moths in traps baited with virgin, laboratory-reared females suggests that some navel orange worm survive processing, but it was not possible to determine the source of the moths. Commercial pistachio drying was simulated in a forced air oven with an air temperature of 90°C. Nut temperatures during laboratory oven drying exceeded 60°C after 45 min, when nut moisture levels were >26%. Nut temperatures were >60°C for 2.25 h before nut moisture content approached appropriate storage levels. Limited Survival of navel orange worm eggs (2.82%) and pupae (3.33%)occurred after 30 min of oven exposure, when not all nut temperatures had exceeded 60°C. No navel orange worm survived oven exposures of 1 h or longer. Our results show that survival of navel orange worm in processed pistachios is very low and should not be of major concern to processors.
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