The Effects of a Modified Hot Water Treatment on Anastrepha ludens (Diptera: Tephritidae)-Infested Mango

The Mexican fruit fly, Anastrepha ludens (Loew), is a quarantine pest in mango (Mangifera indica L.) that can be controlled by using a hot water treatment (HWT). This treatment is normally followed by a 30-min hydrocooling (HYC) process that reduces the negative effects that the treatment has on fruit quality. However, if hot water-treated fruits are immediately immersed in water at 21 °C, the survival rate of third-instar A. ludens may be increased. The current approved treatment protocol states that if HYC is used, then treated fruit should undergo an additional 10-min HWT or on platform for 30 min before HYC. We aimed to determine the efficacy of HWT without an additional 10-min treatment before being subjected to HYC, while taking into consideration that the most important conditions are the temperature of the fruit core throughout treatment and the type of infestation, either oviposition or inoculation. Two experimental tests were conducted. Our first aim was to determine the effectiveness of HWT followed by HYC using three varieties and different size classes of mangoes (‘Ataulfo’ 200–375 and 401–570 g; ‘Tommy Atkins’ 401–500 and 501–700 g; ‘Kent’ 401–500 g). The four treatment combinations used to test HWT and immediate HYC at 21 °C were 1) HWT, 2) HWT/HYC, 3) HWT + 10 min/HYC, and 4) HWT/30 min on platform/HYC; an independent experiment was used for each variety. The second aim was to validate the HWT/ HYC combination by performing confirmatory tests in commercial packing houses. The results showed that as long as the mango core temperature reached 45 °C during the HWT, it was not necessary to add the 10-min treatment to the HWT before HYC at 21 °C was applied. To ensure that the larvae are subjected to the HWT treatment for sufficient time to be lethal, the temperature of the fruit core throughout the treatment must be recorded.