Use of Diatomaceous Earth against Insect Pests of Stored Wheat and Barley
DOI:
https://doi.org/10.24925/turjaf.v14i2.621-629.8692Keywords:
Wheat , Barley , Stored Products Pests, Diatomaceous Earth , MortalityAbstract
Stored product pests worldwide cause significant losses of grains during storage. These losses negatively impact food safety, product quality, and commercial value. To prevent these losses, chemical fumigants, particularly phosphine (PH3) have been used effectively for many years. However, the development of resistance in insect pests to toxic fumigants and grain protectants, the risk of residue in the product and the adverse effects on the environment and human health have increased the need for alternative methods to prevent product losses in storage. In this context, diatomaceous earth stands out as a natural insecticide containing silicon dioxide and with a physical action mechanism. Diatomaceous earth removes the wax layer of the insect epicuticle, causing the pest to die due to dehydration. Therefore, it can also be effective against pest populations that have developed resistance to chemicals. Its effectiveness varies depending on various factors, such as temperature, humidity, grain moisture content, application dose, insect species, and the particle structure of diatomaceous earth. It offers the significant advantage of not leaving residue in stored products. In this review, the potential use of diatomaceous earth in controlling stored products pests in stored wheat and barley is summarized in the light of the literature.
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