Efficacia del difluoruro di solforile per la fumigazione di frutta secca in autoclave, a pressione atmosferica e sottovuoto

Three experimental chamber fumigations of hazel, almonds and Brazil nuts were undertaken with sulfuryl fluoride (ProFume™ gas fumigant) to determine the efficacy of the fumigant on a range of stored product insects (SPIs) species and life stages. Two normal atmospheric pressure (NPA) fumigations at different temperatures and one under vacuum were completed using a commercial fumigation chamber. Sacks of nuts were stacked into the chamber and four SPIs bioassays were placed at different locations in each of the fumigations. In the first NPA fumigation the exposure time was 21.8 hours and temperature ranged from 13.3° to 18.8°C; in the second NPA fumigation the exposure time was 22.5 hours and temperature ranged from 22.3° to 27.4°C; vacuum fumigation exposure time was 4.7 hours and temperature ranged from 17.7° to 20.2°C. Dosage was determined using the ProFume Fumiguide. Following exposure the chamber was aerated and cleared of sulfuryl fluoride and the bioassays removed and incubated under laboratory conditions and assessed for mortality. Complete mortality was recorded for most of the SPIs following NPA and vacuum fumigations. The trials confirmed that sulfuryl fluoride is an effective fumigant for the eradication of SPIs from nut commodities.