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Tropical and subtropical crops are being increasingly cultivated in South Korea, leading to an increase in damage by exotic insect pests. Consequently, ethyl formate (EF) is currently being considered for quarantine and pre-shipment fumigation. In this study, we evaluated the effectiveness of EF fumigation for controlling Patch and Glover, two representative quarantine pests on passion fruit ("Pink Bourbon") during greenhouse cultivation and post-harvest storage. The efficacy of EF against both aphids in terms of the lethal concentration causing 50% mortality (LCt) and LCt was 1.36-2.61 g h/m and 3.73-7.55 g h/m under greenhouse conditions (23 °C), and 1.37-2.02 g h/m and 3.80-14.59 g h/m post-harvest (5 °C), respectively. EF at 4 g/m for 4 h resulted in 100% mortality of , which was more resistant to EF, without causing phytotoxic damage to the trees in a 340 m greenhouse. Post-harvest fruit fumigation at 10 g/m for 4 h in a mid-size (0.8 m) fumigation chamber resulted in complete disinfection. Moreover, the EF level decreased below the EF threshold within 10 min after natural ventilation in the greenhouse. Therefore, our results suggest EF fumigation as an effective method for controlling . and . .
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http://dx.doi.org/10.3390/insects15060386 | DOI Listing |
Insects
June 2025
Institute of Agricultural and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea.
The oriental fruit fly () poses a critical threat to domestic mandarin trade, necessitating effective phytosanitary measures. This study evaluated ethyl formate (EF) and phosphine (PH) fumigation as alternative disinfestation methods, either alone or in combination with cold treatment, using , pumpkin fruit fly, as a surrogate species. Eggs and third-instar larvae were tested under both naked and inoculated conditions.
View Article and Find Full Text PDFPhys Chem Chem Phys
July 2025
Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México/Instituto Tecnológico de Zacatepec, Calzada Tecnológico 27, Zacatepec, Morelos, 62780, Mexico.
This investigation reports the unimolecular dissociation of ethyl formate, CHCHOOCH, at 193 nm using VUV synchrotron radiation-based phorofragment translational spectroscopy. We obtained the translational energy distributions and determined the fractions of energy released into product translation. Eleven dissociation pathways (five primary and six secondary dissociation reactions) resulted from five detected photofragments (/ = +1, +15, +29, +30, and +44).
View Article and Find Full Text PDFJ Econ Entomol
August 2025
Institute of Quality & Safety Evaluation of Agricultural Product, Kyungpook National University, Daegu, Republic of Korea.
The increase in nursery plant trade has heightened the risk of invasions of exotic pests, such as mealybugs and nematodes. In this study, we first evaluated the feasibility of using the currently approved methyl bromide (MB) treatment for imported nursery plants (IMP) against the longtailed mealybug, Pseudococcus longispinus. We then assessed ethyl formate (EF) fumigation as a potential MB-alternative treatment and tested 2 nematicides against the root-lesion nematode, Pratylenchus penetrans C.
View Article and Find Full Text PDFFoods
March 2025
Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Science and Technology, Beijing Forestry University, Beijing 100083, China.
The significant demand for medicinal plants with special efficacy has prompted us to adopt appropriate processing methods to enhance the nutritional quality and flavor of raw materials. This study evaluated the impacts of freeze-drying (FD), hot-air drying (HAD), and spray drying (SD) on the bioactive compounds, flavor characteristics, and inhibition of starch digestion in mulberry leaf ethanol extract (MLE). Results indicated that FDMLE exhibited the highest total alkaloids content (TAC: 0.
View Article and Find Full Text PDFJ Sci Food Agric
August 2025
The College of Food Science, Shenyang Agricultural University, Shenyang, China.
Background: Frozen tofu with a porous and elastic structure and a unique taste is formed by steaming, soaking and freezing fresh tofu. At present, no unified standard exists for the manufacture of frozen tofu. Hence, this study aimed to investigate the effects of conventional freezing processes (fresh tofu was frozen at -10 °C or -20 °C for 8 days and then ripened at -4 °C for 2 days after steaming and soaking) on tofu by examining the changes in the structure and volatile substances of frozen tofu.
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