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Heat treatments have been used to control diseases and insect infestation of fruit. The development of heat treatments have been the result of empirical experiments based on the efficacy on the insects coupled with parallel experiments on the phytotoxicity of host fruit. Such heat treatments while approved as quarantine treatments have occasionally produced fruit of poor quality. Thermal processing of foods, an established science, employs kinetics of enzyme inactivation, thermal death times evaluation of various time-temperature relationships to determine the adequacy of the heat process to ensure the safety of the product as well as minimize over-processing to preserve the products quality. There is a need to develop thermo-processing guidelines in the development of quarantine heat treatments and also to enhance product quality. We will report methods that we have developed to determine the thermal death kinetics of insects, fruit pathogens and kinetics for thermotolerance of the fruit.

THERMAL PROCESS EVALUATION FOR QUARANTINE HEAT TREATMENTS.