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Hot-water immersion against Paracoccus marginatus: disinfestation efficacy on sprouting potato and effects on papaya fruit quality
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DOI：10.1002/ps.71073.png)
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Abstract
En 中文
Paracoccus marginatus is a regulated, highly invasive pest that poses a significant risk to papaya production and international trade, necessitating effective phytosanitary disinfestation measures. Hot-water treatment (HWT) is widely recognized as a residue-free alternative to chemical fumigation; however, its operational schedules require alignment between pest thermal tolerance and fruit quality. In this study, the thermal tolerance of developmental stages of P. marginatus was quantified, and candidate HWT regimes were evaluated based on thermal tolerance determined on a surrogate host (sprouting potato), while papaya physiological and sensory responses were assessed separately.
Keywords:
fruit physiological response
hot-water treatment
papaya quality
Paracoccus marginatus
postharvest disinfestation
ripening delay
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