Postharvest treatment to control codling moth in fresh apples using water assisted radio frequency heating
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منابع مشابه
Postharvest treatment to control codling moth in fresh apples using water assisted radio frequency heating
Apples destined for export to Japan and South Korea are currently disinfested for codling moth, Cydia pomonella L. (Lepidoptera: Tortricidae), using methyl bromide fumigation. Restrictions and limitations imposed on the uses of methyl bromide have increased interest in developing alternative non-chemical quarantine treatments. It is imperative that the treatment is effective against codling mot...
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A radio frequency (RF) treatment, with a pulse mode to increase heating uniformity, was examined as a potential quarantine treatment against fifth instars of the codling moth, Cydia pomonella L. (Lepidoptera: Tortricidae), in apples, Malus sylvestris L. var. domestica (Borkh.) Mansf., intended for export to Japan. Apples were exposed in water baths to 27.12MHz RF energy at 12 kW with a pulse mo...
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Quarantine regulations require domestic sweet cherries (Prunus avium) exported to Japan to be treated to control codling moth [Cydia pomonella (Lepidoptera: Tortricidae)]. The current procedure, methyl bromide fumigation, may be discontinued because of health, safety, and environmental concerns. To examine a potential alternative method, ‘Bing’ sweet cherries were each infested with a codling m...
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Non-uniform heating of fresh fruit caused by variations in radio frequency (RF) fields is a major obstacle in developing postharvest insect control treatments based on RF energy. A fruit mover was developed to evaluate possibilities to improve RF heating uniformity of large fruit, such as oranges and apples, in a 12 kW batch type RF system. This fruit mover provided a means to rotate and move f...
متن کاملSterilization of Foodstuffs Using Radio Frequency Heating
A study was conducted with a pilot-scale sterilization system based on 27-MHz radio frequency (RF) energy to investigate the effectiveness in shortening process time and in improving quality for foods sealed in 6pound military-ration polymeric trays. Chemical marker M-1 was used to evaluate heating uniformity in 20% whey protein gels as a model food, and macaroni and cheese was processed to ass...
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ژورنال
عنوان ژورنال: Postharvest Biology and Technology
سال: 2006
ISSN: 0925-5214
DOI: 10.1016/j.postharvbio.2005.12.005