Mortality of Third-Instar Caribbean Fruit Fly (Diptera: Tephritidae) Reared at Three Temperatures and Exposed to Hot Water Immersion or Cold Storage

1994 ◽  
Vol 87 (2) ◽  
pp. 405-408 ◽  
Author(s):  
Guy J. Hallman
Keyword(s):  
Cold Storage ◽  
Water Immersion ◽  
Fruit Fly ◽  
Hot Water ◽  
Caribbean Fruit Fly ◽  
Hot Water Immersion

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.

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.

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

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.

scholarly journals A comparison of heat acclimation by post-exercise hot water immersion and exercise in the heat

2021 ◽  
Author(s):  
Robert D. McIntyre ◽  
Michael J. Zurawlew ◽  
Samuel J. Oliver ◽  
Andrew T. Cox ◽  
Jessica A. Mee ◽  
...  
Keyword(s):  
Water Immersion ◽  
Heat Acclimation ◽  
Hot Water ◽  
Post Exercise ◽  
Hot Water Immersion
Sign in / Sign up

Export Citation Format

Share Document