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.

Calculation of Survival from Double Hot-water Immersion Treatment for Papayas Infested with Oriental Fruit Flies (Diptera: Tephritidae)

1987 ◽  
Vol 80 (4) ◽  
pp. 887-890 ◽  
Author(s):  
C. F. Hayes ◽  
Harry T. G. Chingon ◽  
Frederick A. Nitta ◽  
Albert M. T. Leung
Keyword(s):  
Water Immersion ◽  
Fruit Flies ◽  
Hot Water ◽  
Hot Water Immersion

scholarly journals Comparative Responses of Preharvest GA-treated Grapefruit to Vapor Heat and Hot Water Treatment

HortScience ◽  
1997 ◽  
Vol 32 (2) ◽  
pp. 275-277 ◽  
Author(s):  
W.R. Miller ◽  
R.E. McDonald
Keyword(s):  
Gibberellic Acid ◽  
Fruit Fly ◽  
Ambient Air ◽  
Hot Water ◽  
Citrus Paradisi ◽  
Anastrepha Suspensa ◽  
Export Markets ◽  
Caribbean Fruit Fly ◽  
Control Fruit ◽  
Heat Treated

`Marsh' grapefruit (Citrus paradisi Macf.) produced in Florida must be certified for security against unwanted pests before entry into some domestic and export markets. Application of heat by hot water (HW) has been shown to cause severe injury to grapefruit; however, direct comparisons between forced vapor heat (VH) and HW have been lacking. Grapefruit preharvest-treated with gibberellic acid (GA) or not treated, were postharvest-treated with VH or HW such that the surfaces of fruit were exposed to the same rate of temperature increases and treatment durations. Condition and quality attributes were then compared with ambient air (AA) and ambient water (AW) controls after storage. After 4 weeks' storage at 10 °C plus 1 week at 20 °C, scald affected 5% of HW and 20% of VH-treated fruit. No scald developed on control fruit. At the end of storage, mass loss for HW and VH fruit was ≈5%. HW-treated fruit had a 5-fold higher incidence of aging than VH fruit; however, control fruit showed significantly more aging than all heat-treated fruit. Gibberellic acid (GA) and the heat treatments reduced decay relative to the control. GA-treated fruit remained greener during storage than control fruit. These findings indicate that VH and HW treatments at the temperatures and durations to control the Caribbean fruit fly (Anastrepha suspensa, Loew) will likely cause peel injury to `Marsh' grapefruit produced in Florida, regardless of treatment with GA.

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 Chemical Composition of Essential Oils from Leaves and Fruits of Juniperus foetidissima and Their Attractancy and Toxicity to Two Economically Important Tephritid Fruit Fly Species, Ceratitis capitata and Anastrepha suspensa

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7504
Author(s):  
Mehmet Kurtca ◽  
Ibrahim Tumen ◽  
Hasan Keskin ◽  
Nurhayat Tabanca ◽  
Xiangbing Yang ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Ceratitis Capitata ◽  
Fruit Fly ◽  
Fruit Flies ◽  
Chemical Components ◽  
Anastrepha Suspensa ◽  
Caribbean Fruit Fly ◽  
Tephritid Species ◽  
Tephritid Fruit Flies

The present study analyzed the chemical composition of Juniperus foetidissima Willd. essential oils (EOs) and evaluated their attractancy and toxicity to two agriculturally important tephritid fruit flies. The composition of hydrodistilled EOs obtained from leaves (JFLEO) and fruits (JFFEO) of J. foetidissima was analyzed by GC–FID and GC–MS. The main compounds were α-pinene (45%) and cedrol (18%) in the JFLEO and α-pinene (42%), α-thujone (12%), and β-thujone (25%) in the JFFEO. In behavioral bioassays of the male Mediterranean fruit fly, Ceratitis capitata (Wiedemann), both JFLEO and JFFEO showed strong attraction comparable to that observed with two positive controls, Melaleuca alternifolia and Tetradenia riparia EOs. In topical bioassays of the female Caribbean fruit fly, Anastrepha suspensa (Loew), the toxicity of JFFEO was two-fold higher than that of JFLEO, with the LD50 values being 10.46 and 22.07 µg/µL, respectively. This could be due to differences in chemical components between JFLEO and JFFEO. The JFFEO was dominated by 48% monoterpene hydrocarbons (MH) and 46% oxygenated monoterpenes (OM), while JFLEO consisted of 57% MH, 18% OM, and 20% oxygenated sesquiterpenes (OS). This is the first study to evaluate the attractancy and toxicity of J. foetidissima EOs to tephritid fruit flies. Our results indicate that JFFEO has the potential for application to the management of pest tephritid species, and further investigation is warranted.

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