Abstract
Mealybug species such as long-tailed mealybug Pseudococcus longispinus (Targioni-Tozzetti) and citrus mealybug Planococcus citri (Risso) are sometimes present in Australian table grapes and grapefruits at harvest. Quarantine restrictions in some markets require fruit to be fumigated with methyl bromide at or above 21°C before shipment. Problems of phytotoxicity and reduced shelf life make this treatment unattractive. Alternative treatments, fumigation with ethyl formate and carbon dioxide for 2.5 h in export cartons in simulated cool down from 15 to 10°C were found to control mealybugs without damaging the produce. These treatments satisfy âgenerally regarded as safeâ criteria and are suitable for use in grapes and grapefruits produced under organic certification.
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