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Export and domestic marketing of grapefruit ( Citrus paradisi  Macf.) can be limited by phytosanitary barriers against fruit fly species and growth of decay organisms, especially green mold ( Penicillium digitatum  Sacc.), during the marketing process. The objective of this research was to identify whether the dose of high-temperature forced air that providing quarantine security against Mexican fruit fly could also beneficially control the growth of green mold during subsequent storage. `Rio Red' grapefruit were harvested four times in 1995 and nine times in 1996 and challenge-inoculated with 10 L of a 1 × 10 6  spores/ml spore solution (10,000 spores) of green mold before or after exposure to 46°C forced air for 300 min. Control fruit were challenge-inoculated but not exposed to the heat treatment. The growth of green mold was quantified by measuring lesion diameter after 3 days of storage at 23°C, 80% RH. Grapefruit inoculated prior to the heat treatment developed significantly smaller lesions than fruit inoculated after the heat treatment or fruit not exposed to a heat treatment. The average lesion diameter of fruit inoculated prior to the heat treatment was 2.5 and 0.9 cm, respectively, in 1995 and 1996. The average lesion diameter of fruit inoculated after the heat treatment was similar to non heat-treated, control fruit. Lesion diameter of control and post heat-challenged fruit were 6.4 and 6.1 cm in 1995 and 5.7 and 5.3 cm in 1996. Results suggest reduction in decay be attributed to alteration in the pathogenicity of green mold after exposure to the heat treatment rather than an altered resistance of the fruit to the pathogen.

Effectiveness of High-temperature Forced Air on Reducing Growth of Green Mold (Penicillium digitatum Sacc.) in Grapefruit