Concomitant decay reductions when mangoes are treated with heat to control infestations of Caribbean fruit flies.
McGuire R.
Author Affiliation: ARS, USDA, Subtropical Horticulture Research Station, 13601 Old Cutler Road, Miami, FL 33158, USA.
Plant Disease 75 : 946-949
Abstract : Four heat treatments for quarantine control of Caribbean fruit flies (Anastrepha suspensa) in mango (Mangifera indica) did not affect fruit quality but variably controlled 2 postharvest diseases. Immersion of fruit in water at a constant temp. of 46°C for 90-115 min significantly reduced anthracnose (Colletotrichum gloeosporioides [Glomerella cingulata]) on 3 cultivars by 60-87%. Stem end rot (Diplodia natalensis [Botryodiplodia theobromae]) was also reduced 61-88% by this treatment. Treatment by forced air at 46° for 195 min or at 48° for 150 min reduced anthracnose on 2 cultivars, but an immersion for 150 min in which the water temp. gradually rose to 48°, following a gradient identical to that created by forced air treatment, had no effect on disease severity. Although all heat treatments led to increased wt loss during 2 weeks of storage, fruit treated by gradient hot water immersion were least affected. Hot air treatment and gradient hot water immersion slightly accelerated the softening of fruit, and all heat treatments hastened the development of yellow pigmentation. Immersion in water at a constant temp. of 46° is recommended for the disinfestation of mangoes because it most effectively controls disease without reducing market quality. Forced air treatment at 48°, however, is tolerated by the fruit and is more effective than forced air at 46° for disease control.