Postharvest pest control with CA, a tool that needs more research

Research on CA treatment for pest control, in general, has very limited success in the past mainly due to the lack of tolerance by fresh products. There are great variations in susceptibility among different pests and in tolerance among different fresh products to CA treatment. Therefore the most important requirement of CA treatment for pest control is to match a susceptible pest with a tolerant fresh product in order to develop successful CA treatments against selective pests on specific fresh products. Products with slow physiological activities and long storage and shelf life are more suitable for CA treatment. Products such as dormant rootstocks, bulbs, and tubers which have high tolerance to low oxygen (O2) and are valued for vitality instead of cosmetic appearance also offer good opportunities for using CA treatment to control pests. CA treatment is a dynamic system as fresh products consume O2 and release carbon dioxide (CO2) and other volatiles in respiration and therefore may require strict control of atmosphere composition not only to ensure efficacy for pest control but also to prevent possible injuries to the treated products. These control measurements may include regulating O2 levels and scrubbing for CO2 or/and ethylene. Cold storage of harvested fresh products reduces physiological activities of the products and thereby increases their tolerance to CA treatment, and therefore may need to be used to prevent or reduce injuries by CA treatment. The CA treatment regime that includes time and temperature also need to be consistent with requirement for maintaining proper shelf life of fresh products. Research on CA treatment for pest control is still very limited to adequately explore its potential for pest control and, therefore, more research is warranted. SourceCA requirements for postharvest pest controlYong-BiaoLiuhttps://doi.org/10.1016/B978-0-12-804599-2.00005-3https://www.sciencedirect.com/science/article/pii/B9780128045992000053#! In Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce2020, Pages 65-74, Academic PressEdited by Maria Isabel Gil and Randolph Beaudryhttps://www.sciencedirect.com/book/9780128045992/controlled-and-modified-atmospheres-for-fresh-and-fresh-cut-produce