Continuous combined microwave and hot air treatment of apples for fruit fly (Bactrocera tryoni and B. jarvisi) disinfestation

摘要

Apples at 24 +/- 2 degrees C were heated in a pilot scale hot air assisted (40 degrees C) continuous pentagonal microwave system, to evaluate the effectiveness of this treatment on insect mortality (variety Mutsu) and fruit quality (variety Granny Smith). An average temperature of 53.4 +/- 1.3 degrees C at core, bottom and flesh of the apple was recorded at the end of the treatment. One hundred percent mortality of the most tolerant stage of Queensland fruit fly (Bactrocera tryoni, Froggatt) and Jarvis's fruit fly (Bactrocera jarvisi, Tryon), were observed when the Mortality value (M-52, equivalent time of isothermal treatment at 52 degrees C) at the slowest heating point applicable for each experiment was >= 50 min and >= 37 min, respectively.