INACTIVATION OF FRUIT-FLY EGGS BY HIGH-PRESSURE TREATMENT

被引：14

作者：

BUTZ, P

TAUSCHER, B

机构：

[1] Institute of Chemistry, Biology Federal Research Centre for Nutrition (Bfe), Karlsruhe, D-76131

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1995年 / 19卷 / 03期

关键词：

D O I：

10.1111/j.1745-4549.1995.tb00285.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High-pressure preservation of food could be a new kind of minimal processing to produce high quality convenience food. Pressure treatment of fruits and vegetables can be used to eliminate contamination by insect eggs. At temperatures between 25 and 32.5C, eggs of the Mediterranean fruit fly (Ceratitis capitata) withstand pressure of 100 MPa for 20 min, Larvae and flies of eggs treated this way developed. No survivors were found at pressures in the range of 125-600 MPa. Inactivation was almost independent from time of treatment.

引用

页码：161 / 164

页数：4

共 5 条

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[2]

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[3]

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[4]

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[5]

MITCHELL W.C., SAUL S.H., Current control methods for the Mediterranean fruit fly, Ceratitis capitata, and their application in the USA, Rev. Agr. Entomol., 78, (1990)

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