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MORTALITY OF MATURE THIRD-INSTAR CARIBBEAN FRUIT FLY (DIPTERA: TEPHRITIDAE) EXPOSED TO MICROWAVE ENERGY

Published online by Cambridge University Press:  31 May 2012

Jennifer L. Sharp ,
Jacqueline L. Robertson  and
Haiganoush K. Preisler
Jennifer L. Sharp*
Affiliation:
Subtropical Horticulture Research Station, USDA-ARS, 13601 Old Cutler Road, Miami, Florida, USA 33158
Jacqueline L. Robertson
Affiliation:
Department of Entomology, University of California, Davis, California, USA 95616
Haiganoush K. Preisler
Affiliation:
Pacific Southwest Research Station, USDA Forest Service, 800 Buchanan Street, West Annex, Albany, California, USA 94710
*
1Author to whom all correspondence should be addressed.
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Abstract

Our investigation estimates time–temperature relationships and demonstrates the effect of rapid heating on mortality of Caribbean fruit fly, Anastrepha suspensa (Loew). Mature larvae (third instars) in water were exposed to each of seven temperatures (44, 45, 46, 47, 48, 49, and 50 °C) and each of five power levels (11, 27.5, 55, 88, and 122 W) in a research-quality microwave oven. Controls were immersed in water for 30 min and not exposed to microwave energy. Data were analyzed by a probit model with three explanatory variables. The variables were time to reach target temperature, power, and final temperature. Temperature needed to control the larvae increased as power increased. Of the power–temperature levels, the only combinations that resulted in > 99% mortality were the lowest power (16 W) at 49 or 50 °C and 30 W at 50 °C. Time required for > 99% mortality decreased with increased power. Thus, as power delivered to larvae increased and time needed to reach exposure temperature deceased, percent mortality decreased. We conclude that rapid heating imposes serious constraints on the use of heat-induced mortality; this result raises important questions that must be addressed because quarantine security may be jeopardized.

Résumé

Nous avons procédé à l’estimation des relations temps-température dans le but de démontrer l’effet d’un réchauffement rapide sur la mortalité de la mouche des fruits Anastrepha suspensa (Loew). Des larves à maturité (troisième stade) gardées dans l’eau ont été exposées à l’une de sept températures différentes (44, 45, 46, 47, 48, 49, 50 °C) et à l’une de cinq puissances (11, 27,5, 55, 88 et 122 watts) dans un four à micro-ondes conçu pour la recherche. Des larves témoins ont été plongées dans de l’eau pour 30 minutes sans être exposées aux micro-ondes. Les données ont été analysées au moyen d’un modèle de probits à trois variables explicatives, la durée nécessaire pour atteindre la température désirée, la puissance en watts et la température finale. La température nécessaire au contrôle des larves augmentait en fonction de la puissance. Les seules combinaisons qui ont entraîné une mortalité > 99% réunissaient la puissance minimale (16 watts) et les températures 49 ou 50 °C, ou 30 watts à 50 °C. Le temps requis pour atteindre ce niveau de mortalité diminuait aux puissances plus fortes. Ainsi, à mesure que la puissance augmentait et le temps requis pour atteindre la température désirée diminuait, le pourcentage de mortalité baissait. Nous concluons qu’un réchauffement rapide impose de sérieuses contraintes au contrôle des insectes par la chaleur et que les problèmes que cela soulève doivent être réglés car la sécurité que l’on croit assurée par la quarantaine n’est peut-être pas adéquate.

[Traduit par la Rédaction]

Type
Articles
Information
The Canadian Entomologist , Volume 131 , Issue 1 , February 1999 , pp. 71 - 77
Copyright
Copyright © Entomological Society of Canada 1999

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