scholarly journals Comparison of the Brown Sugar, Hot Water, and Salt Methods for Detecting Western Cherry Fruit Fly (Diptera: Tephritidae) Larvae in Sweet Cherry

2014 ◽  
Vol 97 (2) ◽  
pp. 422-430 ◽  
Author(s):  
Wee L. Yee
Keyword(s):  
Sweet Cherry ◽  
Fruit Fly ◽  
Hot Water ◽  
Brown Sugar

Commodity Heating Medium and Mexican Fruit Fly Mortality

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 533e-533
Author(s):  
Krista C. Shellie
Keyword(s):  
Carbon Dioxide ◽  
Variable Temperature ◽  
Larval Mortality ◽  
Fruit Fly ◽  
Hot Water ◽  
Water Bath ◽  
Controlled Atmosphere ◽  
Mexican Fruit Fly ◽  
Temperature Water ◽  
Heating Medium

The objective of this research was to investigate whether the medium used to transfer heat to a commodity influenced the mortality of Mexican fruit fly larvae. A similar 2-h heat dose was delivered to grapefruit via immersion in a variable temperature water bath or via exposure to a rapidly circulating gas. The concentration of oxygen and carbon dioxide inside the grapefruit was analyzed at 30-min intervals and grapefruit center temperatures recorded every 60 s during heating. The mortality of larvae located inside grapefruit during heating in a controlled atmosphere or in hot water was significantly higher than that of larvae located inside grapefruit heated in air. The internal atmosphere of grapefruit heated in a controlled atmosphere or in hot water contained significantly higher levels of carbon dioxide and lower levels of oxygen than grapefruit heated in air. Larval mortality was compared after larvae were heated in media by rapidly circulating air or by an atmosphere containing 4 kPa of oxygen and 18 kPa of carbon dioxide to evaluate whether the altered atmosphere or a heat-induced fruit metabolite was responsible for enhanced mortality. The significantly higher mortality of larvae heated in media in the presence of an altered atmosphere suggested that the altered atmosphere enhanced larval mortality. Results from this research suggest that reducing oxygen and or increasing the level of carbon dioxide during heating can enhance mortality of the Mexican fruit fly and potentially reduce the heat dose required for quarantine security.

Phytotoxicity of GF-120® NF Naturalyte® fruit fly bait carrier on sweet cherry (Prunus avium L.) foliage

2008 ◽  
Vol 65 (1) ◽  
pp. 52-59 ◽  
Author(s):  
Naomi C DeLury ◽  
Howard Thistlewood ◽  
Richard Routledge
Keyword(s):  
Sweet Cherry ◽  
Prunus Avium ◽  
Fruit Fly ◽  
Prunus Avium L

scholarly journals SIMULATION OF THE EFFECT OF HEATING ON DISINFESTATION PROTOCOLS FOR PAPAYA

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 679d-679 ◽  
Author(s):  
M. Seltenrich ◽  
W.G. Laidlaw ◽  
Harvey T. Chan ◽  
C.F. Hayes
Keyword(s):  
Pest Control ◽  
Fruit Fly ◽  
Hot Water ◽  
Fixed Temperature ◽  
Rate Laws ◽  
Rate Expression ◽  
Hot Air ◽  
Fruit Damage ◽  
Fly Larvae

The disinfestation protocol for fruit often requires a delicate balance between suppression of the pest and avoidance of fruit damage. In Hawaii both hot-water and hot-air treatments are used for papaya destined for export. A computer simulation of the heat flow can be used to obtain the temperature Tα(x,t) at every point x in the papaya and every time t for any given heating protocol α. The activity of the ethylene forming enzyme (EFE) has been used as a measure of fruit damage and the “kill” of fruit-fly larvae/eggs as a measure of pest control. The degradation of the EFE measured experimentally for a fixed temperature T and at several times t can be analyzed to yield a rate expression R1(T,t). Similarly the survival of fruit-fly larvae/eggs can be used to establish a rate expression R2(T,t). The temperature space-time expression, Tα(x,t), for a chosen heating protocol α, and the rate laws R1(T,t) and R2(T,t) can be used to calculate the effect on EFE activity, EFEα(x,t), and pest control, PCα(x,t), at every point in the fruit and time of the protocol. For example the effect of different heating schedules, different heating fluids or even the role of “pre-conditioning” can be assessed.

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.

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.

scholarly journals Rhagoletis cerasi Loew (Diptera: Tephritidae): Biological characteristics, harmfulness and control

2012 ◽  
Vol 27 (4) ◽  
pp. 269-281 ◽  
Author(s):  
Svetomir Stamenkovic ◽  
Pantelija Peric ◽  
Drago Milosevic
Keyword(s):  
Sweet Cherry ◽  
Sour Cherry ◽  
Fruit Fly ◽  
Biological Characteristics ◽  
Control Measures ◽  
Activity Period ◽  
Distribution Area ◽  
Fruit Species ◽  
Infestation Intensity ◽  
Rhagoletis Cerasi

The European cherry fruit fly, Rhagoletis cerasi Loew (Diptera: Tephritidae), is a highly destructive pest in sweet and sour cherry orchards with a distribution area throughout Europe and the temperate regions of Asia. It occurs regularly in all production regions of these fruit species in Serbia, damaging up to 10% of cherries in commercial production, while damage can go up to 100% in orchards and on solitary threes unprotected by control measures. In Serbia, European cherry fruit fly most often attacks and damages fruits of the lateripening cultivars of sweet cherry (Van, Stela, Hedelfinger, Bing, Lambert, Drogan?s Yellow). After a sweet cherry harvest, adults migrate to sour cherry where they continue feeding and ovipositing in half-mature sour cherries (prevailingly the domestic ecotype Oblacinska). During their activity period, larvae damage the fruits, so that they can no longer be consumed either fresh or processed. The high percentage of sour cherries damaged by R. cerasi has become a factor limiting exports because the intensity of infestation of this fruit exceeds permissible limits. Pesticide use for controlling this pest, especially in integrated production, is based on a very poor selection of insecticides which cause problems with residual ecotoxicity. Consequently, alternative measures for controlling European cherry fruit fly have been intensively studied over the past few years. This work surveys up-to-date results of various studies on the European cherry fruit fly as a very important pest in Serbia and other South and Mid-European countries. The work contains detailed descriptions of its biological characteristics, flight phenology, infestation intensity and possibilities of fly control in sweet and sour cherry production areas.

Sign in / Sign up

Export Citation Format

Share Document