Effect of Radiofrequency Heating on the Quality of Fuyu Persimmon Fruit as a Treatment for Control of the Mexican Fruit Fly

@inproceedings{Monzn2007EffectOR,
  title={Effect of Radiofrequency Heating on the Quality of Fuyu Persimmon Fruit as a Treatment for Control of the Mexican Fruit Fly},
  author={Mar{\'i}a Elena Monz{\'o}n and Bill Biasi and Elizabeth Jeanne Mitcham and Juming Tang and Guy J. Hallman},
  year={2007}
}
The external and internal quality of Fuyu persimmon fruit (Diospyros kaki L.) was evaluated after heating with radiofrequency (RF) energy to 48, 50, or 52 C, holding at the target temperatures for durations ranging from 0.5 to 18 minutes, hydrocooling, and ripening at 20 C for 12 days. These treatment conditions were identified for control of third instar Mexican fruit fly larvae (Anastrepha ludens). The treatments had no commercially significant effect on firmness, soluble solids content… CONTINUE READING