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United States Department of Agriculture

Agricultural Research Service

Title: High Temperature Controlled Atmosphere for Disinfesting Grapefruit of Mexican Fruit Fly

Authors
item Shellie, Krista
item Mangan, Robert

Submitted to: Methyl Bromide Alternatives and Emissions Research Conference Proceedings
Publication Type: Proceedings
Publication Acceptance Date: December 4, 1995
Publication Date: N/A

Interpretive Summary: The interpretive summary is not required. The abstract will be a presentation only in the Proceedings of the Methyl Bromide Alternatives and Emissions Conference.

Technical Abstract: Grapefruit were artificially infested with third instar Mexican fruit fly larvae and exposed to an identical 2 hour temperature stress in a forced-atmosphere chamber, or by immersion in a temperature programmed water bath. An atmosphere of air or 4% oxygen + 18% carbon dioxide was established in the forced- atmosphere chamber prior to heating. Larvae were removed from control and heat-treated grapefruit 12 hours after treatment, placed into vermiculite, and evaluated daily until they died or pupated. The percent mortality of larvae from grapefruit exposed to a heated controlled atmosphere was significantly higher than that of larvae from grapefruit exposed to heated air. The amount of carbon dioxide was the highest and oxygen the lowest in fruit exposed to the heated controlled atmosphere. After 30 minutes, fruit immersed in water had significantly higher levels of carbon dioxide and lower levels of oxygen than fruit exposed to forced air, however mortality was not significantly different than that of grapefruit exposed to forced air. Results from this research suggest that reducing oxygen and or increasing the level of carbon dioxide during heating enhances mortality of Mexican fruit fly and could potentially reduce the amount of time a commodity must be exposed to heat for quarantine security.

Last Modified: 7/25/2014
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