Effect of postharvest heat treatments on fruit quality, surface structure, and fungal disease in Valencia oranges

1994 ◽  
Vol 34 (8) ◽  
pp. 1183 ◽  
Author(s):  
MH Williams ◽  
MA Brown ◽  
M Vesk ◽  
C Brady
Keyword(s):  
Fruit Quality ◽  
Water Immersion ◽  
Light And Electron Microscopy ◽  
Fruit Fly ◽  
Heat Treatments ◽  
Hot Water ◽  
Postharvest Disease ◽  
Heating Process ◽  
Oil Glands ◽  
Hot Water Immersion

The effect of prestorage heat treatments on the quality of Valencia oranges and on postharvest disease was investigated during a 6-week storage trial. Fruit receiving a hot water immersion regime (45�C core temperature for 42 min) designed to disinfest against Queensland fruit fly lost significantly less moisture and remained firmer during storage than unheated control fruit. Disinfestation treatment also significantly reduced fruit acidity and number of viable spores of Colletotrichum gloeosporioides, Penicillium digitatum, and P. italicum. The gradual heating process involved with disinfestation was more successful in maintaining fruit quality than surface sterilisation by hot water immersion (12 min at 53�C), or conditioning in air (24 h at 30�C and 90% relative humidity). Heat-treated fruit showed enhanced colour development. Light and electron microscopy studies showed that heating had little effect on the structure of surface waxes; however, collapsed oil glands were observed after cool storage. Prestorage heat treatments could be a favourable alternative to chemicals for control of pests.

scholarly journals Cold Storage and Hot-water Immersion as Quarantine Treatments for Canistel Infested with Caribbean Fruit Fly

HortScience ◽  
1995 ◽  
Vol 30 (3) ◽  
pp. 570-572 ◽  
Author(s):  
Guy J. Hallman
Keyword(s):  
Cold Storage ◽  
Water Immersion ◽  
Thick Layer ◽  
Fruit Fly ◽  
Fruit Flies ◽  
Probability Density Functions ◽  
Hot Water ◽  
Anastrepha Suspensa ◽  
Caribbean Fruit Fly ◽  
Hot Water Immersion

Canistel [Pouteria campechiana (HBK.) Baehni] fruit were subjected to cold storage and hot-water immersion treatments known to kill immature Caribbean fruit flies [Anastrepha suspensa (Loew)] in other fruit. Cold storage at 1 or 3C for 17 days did not cause appreciable loss in canistel quality compared with fruit stored at the normal 10C. Unripe canistels immersed in water at 46C for 90 min or at 48C for 65 min, however, developed dark blotches on the peel and a 2- to 3-mm-thick layer under the peel that did not soften. Canistels were infested with Caribbean fruit flies and subjected to 1 or 3C storage for up to 14 days. The resulting lethality data were fitted to three probability density functions (PDF) to estimate the number of days required to achieve quarantine security (99.9968% dead). The normal and Gompertz PDFs gave some reasonable estimates, while the logistic PDF gave low estimates. At 1C, 14 days would be needed to achieve quarantine security, while at 3C a minimum of 15 days would be required. These estimates must be tested to determine if they are valid after a large amount of Caribbean fruit fly immatures is subjected to the treatments.

Comparative Mortality Responses of Two Cook Island Fruit Fly (Diptera: Tephritidae) Species to Hot Water Immersion

1997 ◽  
Vol 90 (5) ◽  
pp. 1351-1356 ◽  
Author(s):  
Bahbara C. Waddell ◽  
Graeme K. Clahe ◽  
John H. Maindonald
Keyword(s):  
Water Immersion ◽  
Fruit Fly ◽  
Hot Water ◽  
Cook Island ◽  
Hot Water Immersion

Effectiveness of Hot-Water Immersion Against Brevipalpus yothersi (Acari: Tenuipalpidae) as a Postharvest Treatment for Lemons

2019 ◽  
Author(s):  
Alexandra M Revynthi ◽  
Jorge E Peña ◽  
Jessica M Moreno ◽  
Andrea L Beam ◽  
Catharine Mannion ◽  
...  
Keyword(s):  
United States ◽  
Fruit Quality ◽  
Systems Approach ◽  
Virulent Strain ◽  
Water Immersion ◽  
The United States ◽  
Hot Water ◽  
Postharvest Treatment ◽  
Citrus Leprosis ◽  
Hot Water Immersion

AbstractCitrus leprosis is a destructive disease of citrus caused by several viruses (CiLVs) that are quarantine pests in the United States. Brevipalpus yothersi Baker (Acari: Tenuipalpidae) vectors the most virulent strain of CiLV. This mite is present in the United States and could facilitate the spread of the disease if CiLV reaches the country. Postharvest treatments could mitigate B. yothersi on imported commodities from areas where CiLV exists. The current study explores the effectiveness of hot-water immersion as a postharvest treatment against B. yothersi. Lemons were immersed in water at 21, 48, 53, or 63°C for 5, 10, and 15 min. Immersions at 53 and 63°C for all time schedules dislodged over 99% of adult mites. Lemon fruit quality and B. yothersi egg viability after hot-water immersion were also evaluated. Fruit quality significantly decreased in lemons treated at 63°C resulting in decay (grade 3, rejection), while at 53°C there was a quality reduction (grade 2, minimum acceptable market level) compared to lemons immersed at 21°C or nontreated controls (grade 1). None of the eggs hatched when the lemons were immersed in water at 63°C and an average of 1.5% hatched at 53°C for all time schedules. Immersion in water at 53°C for 5 min dislodged 99.71% and 57.14% of adult and immature mites, respectively, and resulted in 98.11% unhatched eggs without significant fruit quality reduction. Hot-water immersion could be a key component in a systems approach to control B. yothersi on imported citrus fruits from countries where citrus leprosis is present.

scholarly journals Hot Water Immersion as a Quarantine Treatment for Large Mangoes: Artificial versus Cage Infestation

2002 ◽  
Vol 127 (3) ◽  
pp. 430-434 ◽  
Author(s):  
K.C. Shellie ◽  
R.L. Mangan
Keyword(s):  
Fruit Quality ◽  
Water Immersion ◽  
Fruit Fly ◽  
The United States ◽  
Hot Water ◽  
Quality Data ◽  
Commercial Application ◽  
Anastrepha Ludens ◽  
Market Demand ◽  
Artificial Infestation

Market demand exists in the United States for fresh mango (Mangifera indica L.) fruit weighing >700 g, yet fruit of this size cannot be imported for lack of a quarantine treatment against fruit flies (Diptera: Tephritidae). Therefore, the objectives of this research were to evaluate the influence of fruit infestation method on mortality of late third instar, fruit fly larvae after fruit were immersed in hot water, and to generate dose mortality and fruit quality data for mangoes >700 g. Results suggested that artificial infestation is preferable to cage infestation because artificial infestation eliminates the direct influence of fruit weight loss on the heat dose delivered to the fruit center. Other advantages of artificial over cage infestation include: fruit maturity at treatment is similar to commercial application, mortality of untreated control fruit can be calculated, larval maturity is uniform and observable, and larvae can be placed into the slowest heating part of the fruit. Infesting with 50 rather than 25 larvae per fruit was preferred because the number of larvae placed into the fruit did not influence mortality and twice as many larvae were evaluated using the same number of fruit. The dose mortality and fruit quality data generated in this research suggest that immersion in water at 46.1 °C for 110 minutes may provide Probit 9 level quarantine security against Mexican fruit fly (Anastrepha ludens Loew) for mangoes weighing up to 900 g without adversely affecting fruit market quality.

scholarly journals Quality of Carambolas Subjected to Postharvest Hot Water Immersion and Vapor Heat Treatments

HortScience ◽  
1991 ◽  
Vol 26 (3) ◽  
pp. 286-287 ◽  
Author(s):  
Guy J. Hallman
Keyword(s):  
Water Immersion ◽  
Fruit Fly ◽  
Hot Water ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Heat Treated ◽  
Solids Content ◽  
And Control ◽  
Hot Water Immersion

`Arkin' carambolas (Averrhoa carambola L.) were subjected to the fruit fly quarantine treatments of hot water immersion at 43.3 to 43.6C for 55 or 70 rein, 46.0 to 46.3C for 35 or 45 rein, or 49.0 to 49.3C for 25 or 35 rein, or vapor heat at 43.3 to 43.6C for 90 to 120 rein, 46.0 to 46.3C for 60 or 90 rein, or 49.0 to 49.3C for 45 or 60 min. Marketability, color, weight loss, internal appearance, flavor, total acids, and soluble solids content were determined. The 49.0 to 49.3C treatments resulted in excessive damage to the carambolas 2 to 4 days after treatment. There were no statistically significant differences in the variables measured among the other treatments and control; however, heat-treated carambolas appeared duller in color than control fruits. Overall, fruit treated at 46.0 to 46.3C lost significantly more weight than that treated at 43.3 to 43.6C.

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