Articles
EVALUATION OF POSSIBLE CARAMBOLA FRUIT FLY DISINFESTATION METHODS.
Article number
296_24
Pages
181 – 184
Language
Abstract
Initial tests indicate yellow-orange carambola can be hot water treated (20 minutes 49°C), the time required for the fruit core temperature to reach 48°C. Green-yellow fruit were more easily damaged by this treatment when compared to untreated control.
Green-yellow fruit showed some damage (pitting of wings) when irradiated with 25 Krads gamma irradiation.
Yellow-orange fruit were not injured by the same irradiation dose and had no apparent decline in shelf life at 22°C. These preliminary results suggest that fruit fly disinfestation can be possibly achieved with hot water treatment with a slight reduction in shelf life and gamma irradiation can be used with no loss in shelf life.
Green-yellow fruit showed some damage (pitting of wings) when irradiated with 25 Krads gamma irradiation.
Yellow-orange fruit were not injured by the same irradiation dose and had no apparent decline in shelf life at 22°C. These preliminary results suggest that fruit fly disinfestation can be possibly achieved with hot water treatment with a slight reduction in shelf life and gamma irradiation can be used with no loss in shelf life.
Considerable work is necessary to determine the limitations of these two treatments starting with the greater sensitivity of less ripe fruit to injury.
Publication
Authors
Robert E. Paull
Keywords
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