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
HortScience ◽  
1995 ◽  
Vol 30 (3) ◽  
pp. 570-572 ◽  
Author(s):  
Guy J. Hallman

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.


1994 ◽  
Vol 34 (8) ◽  
pp. 1183 ◽  
Author(s):  
MH Williams ◽  
MA Brown ◽  
M Vesk ◽  
C Brady

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.


1997 ◽  
Vol 90 (5) ◽  
pp. 1351-1356 ◽  
Author(s):  
Bahbara C. Waddell ◽  
Graeme K. Clahe ◽  
John H. Maindonald

HortScience ◽  
1991 ◽  
Vol 26 (3) ◽  
pp. 286-287 ◽  
Author(s):  
Guy J. Hallman

`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.


Author(s):  
Robert D. McIntyre ◽  
Michael J. Zurawlew ◽  
Samuel J. Oliver ◽  
Andrew T. Cox ◽  
Jessica A. Mee ◽  
...  

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