Infestation control in stored spices and spice powders - An overview.

Spices are high value ingredients used in a wide variety of food preparations. During \nstorage, spices and spice products are attacked by insect pests, which consume, contaminate \nand make the products favourable for other spoilage organisms leading to quality deterioration. \nControl measures currently adopted, i.e., fumigation, irradiation and heat treatment and \ntheir relative merits are discussed. The effects of the chemical and physical treatments on \nchemical constituents, colour, sensory and organoleptic qualities of spices and spice products \nhave been examined. The advantages of carbon dioxide-rich atmosphere for disinfestation \nand storage of spices are also discussed.