Hot-Water Immersion Quarantine Treatment Against Mediterranean Fruit Fly and Oriental Fruit Fly (Diptera: Tephritidae) Eggs and Larvae in Litchi and Longan Fruit Exported from Hawaii

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.

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Effect of hot-water immersion on eggs and larvae of Anastrepha grandis (Macquart, 1846) (Diptera: Tephritidae) “in vitro” and on squash (Cucurbita moschata Duchesne, 1786)

REVISTA CHILENA DE ENTOMOLOGÍA ◽

10.35249/rche.47.4.21.01 ◽

2021 ◽

Vol 47 (4) ◽

pp. 653-668

Author(s):

Fernando Berton Baldo ◽

Adalton Raga

Keyword(s):

Water Treatment ◽

Hydrothermal Treatment ◽

Water Immersion ◽

Fruit Fly ◽

Hot Water ◽

Hot Water Treatment ◽

Cucurbita Moschata ◽

Phytosanitary Treatment ◽

Eggs And Larvae

There are risks involved in the production and exportation of fruit fly hosts due to the possible spread of tephritid pests during distribution. Anastrepha grandis attacks cucurbit fruits and is considered an A1 quarantine pest in many countries. The objective of this study was to evaluate the effect of hot water treatment on the eggs and larvae of A. grandis in vitro, and on ‘Atlas’ squash (Cucurbita moschata). The eggs and third-instar larvae of A. grandis were exposed to hot water at temperatures of 42.0, 44.0, 46.0, 46.5, 47.0, 47.5, 48.0, 49.0 and 50.0 (± 0.5) °C for durations of 0 (control), 10, 20, 30 and 60 minutes. Water temperatures of at least 44 °C affected the in vitro larval eclosion of A. grandis during all exposure times. No adults were obtained when in vitro A. grandis larvae were treated at 49 °C and 50 °C at all exposure times and, 48 °C for 30 and 60 minutes. No adults were obtained when squashes infested with A. grandis eggs or larvae were treated at temperatures of 49 °C and 50 °C during any exposure time, as well as subjected to 48 °C for 20 minutes. Anastrepha grandis larvae were slightly more susceptible to hydrothermal treatment than eggs in squashes. Hot water treatment applies at a temperature of 48 °C for 20 minutes is an effective phytosanitary treatment for squashes cv. Atlas infested with eggs and larvae of A. grandis.

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Hot-Water Immersion Quarantine Treatment for Carambolas Infested with Caribbean Fruit Fly (Diptera: Tephritidae)

Journal of Economic Entomology ◽

10.1093/jee/83.4.1471 ◽

1990 ◽

Vol 83 (4) ◽

pp. 1471-1474 ◽

Cited By ~ 11

Author(s):

Guy J. Hallman ◽

Jennifer L. Sharp

Keyword(s):

Water Immersion ◽

Fruit Fly ◽

Hot Water ◽

Caribbean Fruit Fly ◽

Hot Water Immersion

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

Australian Journal of Experimental Agriculture ◽

10.1071/ea9941183 ◽

1994 ◽

Vol 34 (8) ◽

pp. 1183 ◽

Cited By ~ 21

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.

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