Kuru İncir Depo Zararlıları

Ferit TURANLI

doi:10.1079/9781789242492.0018

Kuru İncir Depo Zararlıları

Kitapta bölümler > Araştırma Kitabı · 2022

Sürdürülebilir İncir Üretimi ve Araştırmalarındaki Son Gelişmeler, Araştırma Kitabı, CAB International , B, Uluslararası, 2022, ss 308-317, İngiltere, Londra

DOI: 10.1079/9781789242492.0018

Özet

In regions under the influence of Mediterranean climate, fig is an economically important agri-food product, and its demand is increasing due to its high nutritional value. The fig fruit can be consumed fresh, dried, or processed in other forms. Sun-drying is the most widely utilized form since it extends the shelf-life of a very delicate fruit allowing global trading of over 50 % of world’s annual fig production. One of the major threats for sun-dried figs in world-wide trade is infestation with storage pests. The storage pest infestation starts at the orchard thus, prevention of contamination at pre-harvest, harvest, and post-harvest stages means eliminating or minimizing many of the problems that may rise in the following processing and storage stages.Dried figs are marketed globally as free from any live pests, and regarding the damage caused by storage pests all lots must fulfill the requirements in the standards. The marketing quality standard of the United Nations European Economic Commission (UNECE, 2016) require that dried figs be “free from damage caused by pests, including the presence of dead insects and/or mites, their debris or excreta subject to the special provisions for each class and tolerances allowed". The tolerances for fruit damaged by pests or notified as defective fruit by weight or number are 9, 12 and 15 % in Extra, Class I and II, respectively. A dried fig that may have just one hole, a fragment or some webbing is counted as a defected fruit and subject to tolerance. Furthermore, there is a maximum limit for the total number of defected fruits so heavy infestation alone may lead to rejection of the dried fig lots (UNECE, 2016). The tolerance limits allowed may vary in different dried fig standards. In the USA, the marketing standard on dried figs (USDA, 2001) does not have an article on pests however there are limitations imposed through the Food Defect Levels Handbook of the Food and Drug Administration (FDA). The defect of the dried fig is described as “insect filth and/or dirty fruit or pieces of fruit” due to insect infestation at pre- or post-harvest stages. The tolerance that applies to all quality classes of dried figs is stated as maximum 10% by count. Separate requirements apply for imports of fig paste (FDA, 2018). Moreover, the major post-harvest pests may vary in different dried fig producing regions. In Turkey and Greece the fig moths [Cadra cautella (Fig. 18.1A, F-H) and Plodia interpunctella (Fig. 18.1B,C)] are the major pests (Şen et al., 2009; Eliopoulos and Athanassiou, 2004) whereas in California, dried fruit beetles or sap beetles (Carpophilus hemipterus being the most common, C. mutilates, C. freemani) cause the main problems for dried fig industry (Shorey et al., 1989; Coviello and Bentley, 2009). These pests infest dried figs at the orchard and are carried to the storage, processing facilities, and wholesale and retail stages, in case necessary precautions are not taken or if the ambient conditions permit. Methyl bromide was the unique fumigant used at post-harvest stage against storage pests until its phase out according to the Montreal Protocol. The phase out was January 1, 2005, in developed countries, 2007 in Turkey and 2015 in developing countries. Since then, methyl bromide is banned as a Class I ozone layer depleting substance, except critical uses for exemption or pre-shipment applications that allow application within 21 days of export in some countries (<a href="http://www.epa.gov/ods-phaseout/methyl-bromide" rel="noopener noreferrer" target="_blank">www.epa.gov/ods-phaseout/methyl-bromide</a>). There are methyl bromide alternatives developed during the phase-out and applied to control storage pests in dried fig sector (Meyvacı and Şen, 2007; Şen et al., 2009; 2010; 2015 and 2016).Storing an agri-food product without quality deterioration is an important advantage for keeping the supply-demand balance and thus providing a stable price at the market. Storage of dried products such as figs requires special attention as pests and mycotoxins may create significant quality and safety problems in the global trade. The purpose of dried fig storage is to manage product flow timely to the market without any loss in its palatability, flavor, texture, color, and marketable quantity. The more ideal the storage conditions are, less will be the quantity and quality losses. In many producer countries, however, dried figs are stored under uncontrolled conditions until the following year’s crop. This storage environment whether at the fig farm, at the mid-men or later at the processing plant for raw material or final product should provide complete isolation from pests. This isolation will prevent secondary infestation. However, prior to storage, living pests coming from the orchard should be controlled by a chemical or non-chemical means allowed in the producing and importing countries. In organic dried fig trade, storage pest control utilizes either carbon dioxide as a controlled atmosphere means, or extremely low freezing temperatures. Since the number of damaged or infested dried figs should be below the tolerance levels, precautions need to be taken starting from the pre-harvest period. These pests are mostly polyphagous, many dried commodities may host these harmful species. Therefore, monitoring and identifying the pest and knowing the favorable ecological conditions for their growth and reproduction, ways of infestation and distribution areas are extremely important for developing an effective control plan. In this Chapter, major post-harvest pests damaging dried figs are introduced and key issues regarding their management are discussed.

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