Disinfestations of the Oriental Tobacco Budworm in Green Hot Pepper by Ultra High Carbon Dioxide: Implications for Postharvest Fruit Quality

• Published in: Journal of plant biology = Singmul Hakhoe chi 2008-05, Vol.51 (3), p.180-185
• Main Authors: Kim, Ki-Woo, Bae, Ro-Na, Lee, Seung-Koo
• Format: Article
• Language: Korean
• Subjects: Capsicum annuum; carbon dioxide; Helicoverpa assulta; postharvest quality
• ISSN: 1226-9239; 1867-0725

To develop environmentally amenable insect disinfestations, effects of a carbon dioxide ($CO_2$) controlled atmosphere (CA) on the control of the oriental tobacco budworm Helicoverpa assulta were investigated in green hot peppers. Green hot peppers (cv. Nokgwang) were exposed to $CO_2$ at 80% and 100% in 0.08-mm polyethylene film bags for 24 and 48 h at $20^{\circ}C$. Mortality percentages of oriental tobacco budworm larvae were determined after gas exposure. The $CO_2$-CA at both concentrations for 24 h greatly reduced survival of the larvae, showing approximately 65% mortality when compared with control fruit. Prolonged exposure at both concentrations up to 48 h completely disinfested the larvae. To evaluate plausible deleterious effects of the ultra high $CO_2$-CA on green hot peppers, the fruit were stored at $10^{\circ}C$, and postharvest quality was analyzed in terms of firmness, electrolyte leakage, respiration rate, and content of vitamin C and capsaicin. There were no significant differences in postharvest fruit quality up to 20 days of storage, compared with control fruit. Meanwhile, respiration rates of exposed pepper fruit were approximately half the control's rate after 20 days of storage. These results suggested that ultra high $CO_2$-CA could disinfest H. assulta without significant differences in postharvest quality of green hot peppers, compared with control fruit. Exposure of 80% $CO_2$ for 24 h would be recommended as a reliable control means that is harmless to humans and can alleviate concern regarding pesticide residues.