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The Mexican fruit fly (Anastrepha ludens L.) is a problem for fruit exportation because of the phytosanitary barriers established by importing countries. Irradiation is an alternative process for quarantine treatments against the Mexican fruit fly and constitutes a physical process that does not leave residues in foods. The effect of the irradiation absorbed dose and ripening periods on the quality of guava fruits and larvae survival was evaluated. Matured guava (Psidium guajava L.) fruits at physiological maturity were used. In a first experiment, guava fruits were infested with Mexican fruit fly eggs. Afterwards, the fruits were irradiated at 0, 150 and 300 Gy, and were put into an insectarium for 15 d at 27 °C and at 68 % relative humidity (RH) to allow larvae growth. The irradiation doses showed effect on larvae mortality. Larvae of irradiated fruits died before those of non irradiated fruits. In a second experiment, guava fruits were irradiated at 0, 150 and 300 Gy and stored at 10 ± 1 °C for 15 d at of 80 % RH. After this period the fruits were stored at 20 °C until ripening. Evaluations were done at 0, 3 and 6 d of ripening. Data showed that irradiation did not affected quality fruits except for firmness and weight loss. The ripening periods did not show significant differences for peel firmness, acidity and total soluble solids. Additional key words: Anastrepha ludens, Psidium guajava L., larvae, insect control.

Gamma irradiation as a quarantine treatment on guava fruits (Psidium guajava L.) and changes in its quality