ISHS Acta Horticulturae 269: Symposium on Tropical Fruit in International Trade
HIGH-TEMPERATURE FORCED-AIR QUARANTINE TREATMENTS FOR FRESH FRUITS INFESTED BY TEPHRITID FRUIT FLIES |
| Author: | John W. Armstrong |
| Abstract:
Heating methods in the form of hot-water immersion and vapor heat, or heat used in combination with fumigation, were previously shown effective for disinfesting tephritid fruit flies from fresh fruits. Recently, a new method using high-temperature forced-air was developed as a quarantine treatment for Hawaii-grown papayas. This treatment requires that papayas be heated with forced hot air until the fruit center temperatures reach 47.2°C, which is beyond the temperature that Mediterranean fruit fly, melon fly or oriental fruit fly eggs and larvae can survive. Treatment time may take from 3.5 to 7.0 hours depending on treatment equipment and technique. Relative humidity during the treatment must be maintained at 40–60% to prevent damage to the fruit. Immediately following treatment, fruits must be hydrocooled until fruit center temperatures are 30°C or below. The high-temperature forced-air treatment method was tested on a number of different fruits to determine fruit tolerance and efficacy. | |
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