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Effect of Vapor Heat Treatment for Quarantine on 'Ingetaur' Peach (Prunus persica L. Batsch) Fruit Quality

By 張雅菁, 謝慶昌, Ya-Jing Chang and Ching-Chang Shiesh


檢疫蒸熱處理的目的為除去有害昆蟲並保持果實品質。本試驗以。'鶯歌桃'果實為試驗材料,探討蒸熱處理對除去東方果實蠅(Bactrocera dorsalis Hendel)及果實品質之影響。'鶯歌桃'行蒸熱處理在果心溫度達46.5℃持續23分鐘以上即可造成東方果實蠅蟲卵100%死亡率。在果實品質方面,蒸熱處理後的。'鶯歌桃'全可溶性固形物較低,乙烯釋放率和呼吸率亦較低,似有延遲果實後熱的效果。Before shipment to Japan and Korea markets, some Taiwan-grown fruits are subjected to quarantine treatment to disinfest the fruit of fruit fly. Vapor heat treatment, a majority of quarantine treatments, was development for fruit fly. This study was initiated to evaluate the effect of vapor heat treatment on the quality of peach fruits grown in Taiwan and the efficacy to destroy eggs and larvae of fruit flies in the fruits. The vapor heat treatment consisted of sequentially exposing the test fruits to forced air at 49-51℃ until fruit center temperature reached 46.5℃ and hold at this temperature for various time. Survival tests with the vapor heat treatment until fruit center temperature at 46.5℃ for 57, 23minutes for peach fruit showed no survival for oriental fruit fly. The quality of peach fruits treated with vapor heat and stored at suitable temperature for 7 days was not affected by thermal treatment. In addition, the ethylene production and respiration rate were inhibited by vapor heat treatment for peach fruit

Topics: Quarantine, Vapor heat treatment, Quality, Ingetaur Peach, 檢疫, 蒸熱處理, 品質, 鶯歌桃
Year: 2014
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