%0 Journal Article
%T Influence of the Use of Capsaicin on the Storage of Rice Grain
%A Rasoazanakolona Voahanginirina
%J Open Access Library Journal
%V 5
%N 9
%P 1-13
%@ 2333-9721
%D 2018
%I Open Access Library
%R 10.4236/oalib.1104833
%X <div style="text-align:justify;">
	<span style="line-height:1.5;">The storage of milled rice requires monitoring to
achieve the goal promoted for its consumption: preserving the quality to feed
effectively. Sometimes, however, contamination infiltrates under an atmosphere
favoring the formation of weevils. A futile loss is created by the unexpected
degradation. The effect of capsaicin on whitened rice </span><i style="line-height:1.5;">Sitophilus o.</i><span style="line-height:1.5;"> weevils was monitored over time based on four
differe</span><span style="line-height:1.5;">nt factors: the presence of chilli, the initial number of weevils
present or introduced into milled rice, the weight of rice processed, and the variety of rice. The number of surviving weevils has been determined for up to six months.
The Kruskall-Wallis test was performed on 34 samples of five varieties of
milled rice. This showed a significant effect of chilli capsaicin action regardless
of the factors considered. There are varieties of rice that respond well to
treatment with capsaicin. Our experimentation proved that these are the
varieties forming a high number of weevils at the beginning. The action of
chilli capsaicin was also verified as an insect repellent and unappetizing,
especially at the initial time that allowed to see leaking insects. It does not
prevent the hatching of larvae, even if it has the capacity to kill
weevils. The observed facts show that capsaicin is reserved for the protection
of samples of whitened milled rice still devoid of contamination of larvae or
adult weevils.</span>
</div>
%K <i>Rice weevil</i>
%K <i>Sitophilus oryzae</i> (L)
%K Capsicum sp.
%K Capsaicin Effects
%K Pilokely Red Chilli Powder
%K Weight
%K Rice Variety
%U http://www.oalib.com/paper/5299172