| Abstrakt: |
AbstractLoses caused by larvae of Callosobruchus maculatus(Fabricius, 1775) in stored legumes are significant. In this study, fumigant toxicity of Rosmarinus officinalisL. essential oil on 3 day-old eggs and mature larvae of C. maculatus, and, also its vapor effects on the hydration coefficient, cookability, color and taste of chickpeas were investigated. Trials were carried out at 28±2°C temperature, 55±5 % relative humudity and 0/24 L/D periods in climatic cabinet. The main components of rosemary essential oil were determined as borneol (25.67 %), verbenone (23.55 %), camphor (20.48 %), 1,8-cineol (5.76 %) and α-terpineol (5.61 %). The highest egg mortality rates were found as 71 % at 24thand 100 % at 48thhour for 50 μl L-1air doses. Larvae mortality rates were determined as 87 % and 100 % at the 24thand 72ndhour in the most effective dose (50 μl L-1air) of rosemary essential oil, respectively. The highest dose (60 μl L -1air ) and the longest exposure time (48 hours) of the essential oil did not show a negative effect on the hydration coefficient, cookability and color of chickpeas. However, the taste of the chickpea changed in ratio of 40 % at 10 μl L-1air dose and 24 hour exposure time. Essential oil vapor of R. officinalisshowed fumigant effect on C. maculatusbut distinct taste was determined on chickpeas. If the taste of rosemary essential oil vapor is removed from the chickpea, rosemary essential oil can be considered as a potential bio-fumigant in control of C. maculatus. |
