Immediate hydrocooling after phytosanitary hot-water treatment ensures mortality of third-instar larvae of Anastrepha ludens without decreasing the fruit quality of mango cv. ´Ataulfo´ and ´Tommy Atkins´

Emilio Hernández; Marysol Aceituno-Medina; Jorge Toledo; Landy Fabiola Barrientos-Soto; Juan Díaz-Velázquez; Carlos Gumaro García-Castillo; Salvador Flores; Pedro Rene Bodegas-Valera

ISSN: 0972-1045

Immediate hydrocooling after phytosanitary hot-water treatment ensures mortality of third-instar larvae of Anastrepha ludens without decreasing the fruit quality of mango cv. ´Ataulfo´ and ´Tommy Atkins´

Journal of Applied Horticulture, 2025, 27(3): 336-344.

Immediate hydrocooling after phytosanitary hot-water treatment ensures mortality of third-instar larvae of Anastrepha ludens without decreasing the fruit quality of mango cv. ´Ataulfo´ and ´Tommy Atkins´

Emilio Hernández¹, Marysol Aceituno-Medina², Jorge Toledo³, Landy Fabiola Barrientos-Soto¹, Juan Díaz-Velázquez¹, Carlos Gumaro García-Castillo¹, Salvador Flores⁴ and Pedro Rene Bodegas-Valera¹

¹Escuela de Seguridad Alimentaria, Universidad Autónoma de Chiapas. Blvd. Dr. Manuel Velasco Suárez esq, Blvd. Akishino, Unidad Habitacional INFONAVIT Solidaridad 2000. CP 30798. Tapachula, Chiapas. ²Universidad Nacional de Educación a Distancia (UNED). Calle Bravo Murillo No. 38. Madrid, 28015, España. ³Departamento de Ecología de Artrópodos y Manejo de Plagas. El Colegio de la Frontera Sur. Carret. Antiguo Aeropuerto km 2.5, Tapachula, Chiapas, 30700 México. ⁴Programa Nacional de Moscas de la Fruta SADER-SENASICA, Metapa de Domínguez, Chiapas. Corresponding e-mail: emilio.hernandez@unach.mx

DOI: https://doi.org/10.37855/jah.2025.v27i03.62

Key words: Mexican fruit fly, phytosanitary treatment, hot water immersion.

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Abstract:

Hydrocooling (HYC) after hot-water treatment (HWT) eliminates fruit fly larvae (Diptera: Tephritidae) and reduces the negative impact of HWT on mangoes. For HWT to be effective, the mangoes must be hydrocooled within 30 minutes after completing the HWT. If HYC is applied immediately after the HWT, an additional 10 minutes must be added to the hot water immersion to ensure larvae mortality. This experiment tested the effect of the HYC time (0, 10, 20, and 30 minutes) and HYC temperature (15.5, 21.1, 26.6, and 32.2 °C) on the survival of third-instar Anastrepha ludens and the quality of the mangoes. The mango varieties studied were cv. ´Ataulfo´ (weight < 425 g) and ´Tommy Atkins´ (weight < 500 g). The heating curves showed that the pulp reached 45°C by the end of the HWT in all cases. Treatments at temperatures between 46.4°C and 47.0°C, along with treatments at 15.5 to 21.1 °C, were effective for both mango varieties, with no survivors of third-instar A. ludens. We also noticed that the HWT produce a uniform colour in mature fruits.