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O objetivo dessa pesquisa foi avaliar a eficiência do tratamento hidrotérmico no controle de larvas de C. capitata em frutos de tangerina para fins quarentenários. Tangerinas da variedade ‘Dancy’ infestadas por larvas de Ceratitis capitata, foram submetidas aos tratamentos hidrotérmicos de 46±1°C e 50±1°C, em diferentes tempos de exposição. Para a temperatura de 46±1°C foram utilizados nove períodos de exposição: 0, 5, 10, 15, 20, 25, 30, 35 e 40 min. Na temperatura de 50±1°C, utilizaram-se sete tempos de exposição: 0, 5, 10, 15, 20, 25 e 30 min., sendo o tempo (0) infestado e sem tratamento para as duas temperaturas. Cada tratamento foi composto de cinco repetições com dois frutos. Frutos maduros e semi-maduros infestados foram imersos em água quente, visando quantificar o total de larvas vivas e mortas, sendo que, um grupo de frutos foi mantido sem imersão como controle. Os índices quarentenários, na temperatura de 46±1°C foram atingidos aos 32,0 e 35,3 min. para frutos maduros e semi-maduros, respectivamente. Na temperatura de 50±1°C, os índices quarentenários foram atingidos aos 20,8 e 21,7 minutos para os frutos maduros e semi-maduros, respectivamente. A mortalidade das larvas de C. capitata foi crescente com o aumento da temperatura e o tempo de exposição.This research aimed to evaluate the efficiency of hydrothermal treatment in the control of C. capitata larvae in tangerine fruit for quarantine safety. Tangerines fruits infested by larvae of Mediterranean fruit fly Ceratitis capitata were submitted to hydrothermal treatment at 46±1°C and 50±1°C for different exposure times. The fruits were selected in two maturity stages (ripe and semi-ripe) and immersed in hot water. For temperature at 46±1°C, nine exposure times were used: 0, 5, 10, 15, 20, 25, 30, 35 and 40 minutes. The same procedure was used for temperature at 50±1°C, where the exposure times were: 0, 5, 10, 15, 20, 25 and 30 minutes. Infested fruits immersed in hot water were evaluated aiming to quantify the total of live and dead larvae, with one group was kept as control and not immersed. Quarantine safety using treatment with hot water at 46±1°C was reached at 32.0 and 35.3 minutes for ripe and semi-ripe fruits, respectively. At 50±1°C, quarantine safety was reached at 20.8 and 21.7 minutes for ripe and semi-ripe fruits, respectively. C. capitata mortality increased with the rise in temperature and exposure time

acta scientiarum. agronomy

Tratamento hidrotérmico na mortalidade de larvas de &lt;em&gt;Ceratitis capitata&lt;/em&gt; (Weidmann, 1824) (Diptera: Tephritidae) em tangerina (&lt;em&gt;Citrus reticulata&lt;/em&gt; Blanco)