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¹) Department of Biotechnology, Delhi Technological University, Delhi, Bawana Rd, Shahbad Daulatpur Village, Rohini, New Delhi, Delhi, 110042, India; ²) ICAR – National Research Centre for Integrated Pest Management, Delhi, Near Rajpur Khurd Extension, Maidan Garhi, New Delhi, Delhi 110030, India

Impact of different fumigants on the quality of perishables

Auswirkungen verschiedener Begasungsmittel auf die Qualität verderblicher Waren

Anisha Kathpalia¹), Sumitra Arora²), Jai Gopal Sharma¹)

This paper examines the concerns surrounding the adverse effects of fumigants on the quality of treated perishables. Fumigation is a widely used strategy in the food industry, particularly for exporters, to control insect pests in food commodities under storage. As global trade in perishables continues to expand, the balance between effective fumi­gation for pest control and preserving product quality becomes increasingly crucial. The selection of an appropriate fumigant is important for a successful export, as the chemical components present in the commodity can interact with the fumigant, ­leading to ­changes in flavour, taste, odour, nutritional value, and processing capabilities. Understanding these effects is crucial for optimizing fumigation strategies while maintaining the quality and safety of food commodities. This review provides an overview of the various fumigants used worldwide for fruits and vegetables and evaluates their impact on the quality of treated perishable commodities.

Keywords: Perishables, fumigants, postharvest quality, food quality

anisha.kathpalia@gmail.com

Arch Lebensmittelhyg 75,
96–105 (2024)
DOI 10.53194/0003-925X-75-96

© M. & H. Schaper GmbH & Co.
ISSN 0003-925X