High-Temperature Forced-Air Research Facility for Heating Fruits for Insect Quarantine Treatments

1990 ◽  
Vol 83 (5) ◽  
pp. 1959-1964 ◽  
Author(s):  
J. J. Gaffney ◽  
J. W. Armstrong
Keyword(s):  
High Temperature ◽  
Research Facility ◽  
Forced Air

Research Facility for Forced-Air Precooling of Fruits and Vegetables

1975 ◽  
Vol 18 (2) ◽  
pp. 0376-0379 ◽  
Author(s):  
C. D. Baird ◽  
J. J. Gaffney ◽  
D. T. Kinard
Keyword(s):  
Fruits And Vegetables ◽  
Research Facility ◽  
Forced Air

scholarly journals Development of heat treatments for two species of Samoan fruit flies (Bactrocera spp., Diptera: Tephritidae)

2019 ◽  
Vol 72 ◽  
pp. 59-66 ◽  
Author(s):  
Fa'alelei Tunupopo ◽  
Fai'ilagi Sa'ili ◽  
Lisa E. Jamieson ◽  
Samuel D.J. Brown
Keyword(s):  
High Temperature ◽  
Fruit Quality ◽  
Carica Papaya ◽  
Market Access ◽  
Solanum Melongena ◽  
Fruit Flies ◽  
Economic Importance ◽  
Export Market ◽  
Artocarpus Altilis ◽  
Forced Air

Of the seven species of Bactrocera fruit flies found in Samoa, only two (B. kirki (Froggatt) and B. xanthodes (Broun)) are of economic importance. These species attack a range of fruit, including papaya (Carica papaya), breadfruit (Artocarpus altilis), eggplants (Solanum melongena) and citrus. The presence of these two species limits export market access for Samoan produce. Eggplants and breadfruit infested with the eggs of B. kirki and B. xanthodes, respectively, were treated using a high-temperature forced-air (HTFA) protocol to heat the fruits to core temperatures of 40oC, 42oC, 44oC or 46oC. No B. xanthodes pupae emerged from fruit treated at 42oC or greater. Pupae of B. kirki were found from fruit treated at temperatures up to 44oC, but failed to survive treatments at 46oC. The HTFA protocol previously approved for treatment of other Pacific fruit flies (fruit core temperature to 47.2oC for 20 min) works without modification for treatment of the two combinations of fruit flies and commodities tested. However, less intense HTFA treatments are worth investigating, if required to enhance fruit quality.

scholarly journals 352 Heat Treatment Enhances the Development of Mealiness in Peaches and Nectarines

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 504A-504
Author(s):  
D.M. Obenland ◽  
F.R Ryan
Keyword(s):  
Heat Treatment ◽  
High Temperature ◽  
Fruit Quality ◽  
Detrimental Effect ◽  
Fruit Fly ◽  
Mediterranean Fruit Fly ◽  
Forced Air

Previous work by our group has demonstrated the potential feasibility of using high-temperature forced-air (HTFA) treatment for insect disinfestation of nectarines. Fruit quality of nine cultivars tested was unaffected following the application of a HTFA treatment targeted against Mediterranean fruit fly. In an extention of this work, we examined the effect of this treatment on peach and nectarine cultivars that have differing reported susceptibilities to the development of mealiness to determine if HTFA treatment has any effect on the occurrence of this disorder. Fruit were exposed to HTFA over 4 h until the fruit center registered a temperature of 47.2 °C, then stored at 5 °C for 1 to 3 weeks and 2 d at 23 °C, at which time the fruit were visually evaluated for symptoms of mealiness. `Summer Bright', `Ryan Sun', and `Elegant Lady', cultivars susceptible to the development of mealiness, showed a 66%, 24%, and 66% increase in the incidence of mealiness, respectively, due to HTFA treatment. `Summer Grand', a cultivar classified as nonsusceptible, did not develop mealiness in the absence of HTFA treatment, while 81% of the HTFA-treated fruit of this cultivar were classified as mealy following 2 weeks of storage. Enhancement of mealiness in stonefruit by heat is a very detrimental effect that must be carefully considered in the development of HTFA treatments for these commodities.

Postharvest Quality of `Valencia' and Navel Oranges after High Temperature Forced-air Treatments

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520c-520
Author(s):  
B.S. Patil ◽  
J.R. Sievert ◽  
M.R. Williamson ◽  
P.M. Winkelman ◽  
M.L. Arpaia
Keyword(s):  
High Temperature ◽  
Cold Treatment ◽  
Titratable Acidity ◽  
Treatment Method ◽  
Export Market ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Navel Orange ◽  
Evaluation Panel ◽  
Forced Air

`Valencia' and navel orange (C. sinensis L. Osbeck) fruit quality was evaluated following exposure to either a cold treatment (21 days below 2.2 °C) or a high-temperature forced-air (HTFA) treatment (ramped: fruit center end point, 47.2 °C; and constant: 46 °C for 310 min). These treatments are approved as disinfestation measures against selected fruit flies (APHIS, 1996). Fruits were stored at either 5 or 1 °C (cold treatment) for 14 days followed by 10 days at 11 °C and 7 days at 20 °C. Fruits were obtained six times during the commercial `Valencia' and navel orange season (three grower lots/time). Fruits exposed to HTFA (ramped and constant) treatments had significantly lower appearance ratings, total soluble solids, titratable acidity as compared to control or cold treated fruits. Cold treated fruits had significantly higher L* values. Fruits were also presented to an untrained sensory evaluation panel. Both ramped and constant temperature treated fruits were rated significantly inferior in taste. Although statistically significant, these differences were slight. This research demonstrates the potential deleterious quality attributes of `Valencia' and navel oranges due to HTFA; however, we believe that cold treatment may be the efficacious quarantine treatment method for distant export market. The potential for HTFA treatments for CA citrus, in light of these results is discussed.

High-Temperature, Forced-Air Quarantine Treatment for Papayas Infested with Tephritid Fruit Flies (Diptera: Tephritidae)

1989 ◽  
Vol 82 (6) ◽  
pp. 1667-1674 ◽  
Author(s):  
John W. Armstrong ◽  
James D. Hansen ◽  
Benjamin K. S. Hu ◽  
Steven A. Brown
Keyword(s):  
High Temperature ◽  
Fruit Flies ◽  
Forced Air ◽  
Tephritid Fruit Flies

scholarly journals Quality of Stored `Marsh' and `Ruby Red' Grapefruit after High-temperature, Forced-air Treatment

HortScience ◽  
1991 ◽  
Vol 26 (9) ◽  
pp. 1188-1191 ◽  
Author(s):  
W.R. Miller ◽  
R.E. McDonald
Keyword(s):  
Heat Treatment ◽  
High Temperature ◽  
Storage Period ◽  
Fruit Fly ◽  
Citrus Paradisi ◽  
Caribbean Fruit Fly ◽  
Heat Treated ◽  
Fruit Decay ◽  
Forced Air ◽  
Subsequent Storage

`Marsh' and `Ruby Red' grapefruit (Citrus paradisi Macf.) tolerated a high-temperature, forced-air, vapor heat treatment of 43.5C for 260 minutes, a treatment applied for security against the Caribbean fruit fly [Anastrepha suspensa (Loew)]. Fruit did not develop symptoms of quality deterioration during subsequent storage. With `Marsh' fruit, 99% and 96% were sound, whereas with `Ruby Red' 98% and 94% were sound after storage at 10C for 28 days or 10C for 28 days plus 7 days at 21C, respectively. Differences in means for percentage of sound fruit were not significant for cultivar or vapor heat treatment. After the final storage period, there was significantly more (2.4-fold, P ≤ 0.05) aging observed on `Ruby Red' fruit than on `Marsh', averaged over all treatments. Vapor heat did not affect aging of `Ruby Red' but increased aging of `Marsh' fruit. Decay was reduced to ≈ 22.0% in vapor heat-treated fruit from 5.0% for nontreated fruit. The efficacy of thiabendazole to control stem end rot was increased on vapor heat-treated fruit compared with nontreated fruit. After the final inspection, the appearance of `Marsh' fruit was fresher (index 2.0) than that of `Ruby Red' fruit (index 2.3), but the appearance of vapor heat-treated and nontreated fruit was similar. Peel color of `Ruby Red' fruit was not affected by the vapor heat treatment, but, after 4 weeks at 10C plus 1 week at 21C, `Marsh' fruit that were not treated were greener than those treated with vapor heat. The vapor heat treatment tested is a potentially viable quarantine procedure for Florida grapefruit that can be applied without adversely affecting fruit quality during normal storage.

Sign in / Sign up

Export Citation Format

Share Document