Vapor Heat Treatment Research Articles

Internal Disorders of Mango Fruit and Their Management-Physiology, Biochemistry, and Role of Mineral Nutrients.

Mango (Mangifera indica L.) is a popular fruit grown in tropical and subtropical regions. Mango has a distinctive aroma, flavour, and nutritional properties. Annual global mango production is >50 million tonnes. Major producers of mango include India, Bangladesh, China, Mexico, Pakistan, Indonesia, Brazil, Thailand, and the Philippines, and it is shipped worldwide. Harvested mango fruit are highly perishable, with a short shelf life. Physiological disorders are among the major factors limiting their postharvest quality and shelf life, including when fruit need phytosanitary treatments, such as hot water treatment, vapour heat treatment, and irradiation. This review focuses on problematic physiological disorders of mango flesh, including physiology and biochemistry. It considers factors contributing to the development and/or exacerbation of internal disorders. Improved production practices, including pruning, nutrient application, and irrigation, along with monitoring and managing environmental conditions (viz., temperature, humidity, and vapour pressure deficit), can potentially maintain fruit robustness to better tolerate otherwise stressful postharvest operations. As demand for mangoes on international markets is compromised by internal quality, robust fruit is crucial to maintaining existing and gaining new domestic and export consumer markets. Considering mango quality, a dynamic system, a more holistic approach encompassing pre-, at-, and post-harvest conditions as a continuum is needed to determine fruit predisposition and subsequent management of internal disorders.

Impact of Fruit Maturity on Internal Disorders in Vapor Heat Treated Mango Cv. ‘B74’

UN Sustainable Development Goal 12 (SDG 12) aims to reduce food losses in production and postharvest stages within supply chains. Identifying and addressing contributors to such losses is crucial to their reduction and to overall supply chain sustainability. Internal disorders (IDs) often contribute to postharvest losses and waste of highly perishable fruits like mangoes. Understanding and addressing influencers of susceptibility is limited but essential. Factors potentially associated with the expression of IDs in ‘B74’ mango commercial supply chains were investigated. Over three fruiting seasons (2020/21, 2021/22, and 2022/23), 43 export supply chains in Australia were monitored from two major production regions, the Northern Territory and North Queensland. Prior to export, the mangoes were subject to a mandatory phytosanitary vapor heat treatment (VHT) in which they were heated with saturated water vapor to a core temperature 46 °C maintained for 15 min and were then assessed for IDs at the end of their shelf life. The predominant IDs observed in the ‘B74’ fruit were flesh cavity with white patches (FCWP) and flesh browning (FB). VHT-induced FCWP, but not FB. Harvest maturity was identified as a predisposing factor. FB was generally positively correlated and FCWP was typically negatively correlated with fruit maturity at harvest. Relatively more-mature fruit was prone to FB irrespective of VHT, and relatively less-mature fruit was susceptible to FCWP post-VHT. Therefore, selective harvesting and/or sorting for optimum maturity after harvest can be practiced minimizing the incidence and severity of these two IDs in ‘B74’ fruit. Thus, dry matter (DM) sorting can contribute to postharvest loss reduction and the general sustainability of mango supply chains.

Modification of the Physical Properties of SnO2 Thin Films for Optoelectronic Applications Combining Rapid Atmospheric Pressure Chemical Vapor Deposition Technique and Heat Treatment

Herein, the influence of the postannealing process on tin oxide thin films deposited by chemical vapor deposition in the atmospheric pressure technique is investigated. The as‐deposited films are heat treated under different environments, including ambient air, oxygen, nitrogen, and vacuum. The postannealing process is performed at 600 ºC for 60 min. It is worth mentioning that no sign of damage or destruction has been observed in samples after the annealing process. The structural characterization of the thin films is studied using X‐ray diffraction analysis, which reveals an increase in the peak intensities after annealing. Field‐emission scanning electron microscope surface morphology shows that heat‐treated tin oxide thin films have larger grain sizes than as‐deposited ones. Hall effect analysis shows a significant reduction in sheet resistance and a substantial increase in mobility after postannealing. The ultraviolet–visible–near‐infrared transmittance spectra in the 300–3000 nm range exhibit near 80% transparency in the visible region after annealing. Furthermore, the estimated bandgap values increase from 2.95 to 3.08 eV as the carrier concentration increases after the heat treatment. The results suggest the superiority of the oxygen‐annealed sample over the other annealing environments.

Vapor heat treatment for quarantine control of the oriental fruit fly (Diptera: Tephritidae) in papaya fruit from Thailand

A two-stage vapor heat treatment (VHT) is used commercially for disinfestation of the oriental fruit fly, Bactrocera dorsalis (Hendel) (Diptera: Tephritidae) in various tropical fruits exported from Thailand to international markets. In the present study, VHT was tested against B. dorsalis in papayas to confirm a high level of quarantine security. The first instar larva of B. dorsalis was the most heat tolerant life stage. The VHT consists of heating papaya fruits with hot air at 50–80 % RH from ambient temperature to a fruit center temperature of 43 °C (dry pre-heating period), then heating with saturated hot air to 47 °C (wet heating period) with a 20-min hold at 47°. In large-scale confirmatory tests of this VHT treatment schedule, none of the treated 78,405 first instar larvae survived. Papayas at the color break maturity stage treated by VHT and held under simulated commercial export conditions showed no differences in fruit quality compared with non-treated controls. VHT showed high efficacy in disinfestation of papayas of B. dorsalis while maintaining fruit quality and could be used as a standard quarantine treatment for papaya exported from Thailand.

Enhancing CO2 photoconversion activity of TiO2 via synergistic effects of La-doping and ammonia vapor heat treatment

A novel, sample and economical method was used to prepare the new co-doped TiO2 photocatalysts and evaluated for CO2 photoconversion under visible-light irradiation. The La(NO3)3-TiO2 photocatalyst was obtained by the sol–gel method and then was heat treated with different concentrations of ammonia vapor. It was found that the synergistic modification of TiO2 photocatalyst by La(NO3)3 and ammonia vapor could improve its photocatalytic performance under visible light. The photocatalytic assessment presented a significantly amelioration in CO2 photoconversion, giving 3.078 μmol CH4 production in 4 h. The structures and properties of the photocatalysts were characterized and analyzed by means of XRD, SEM-EDS, HRTEM, BET, XPS, FTIR, ICP-AES, UV–vis DRS and theoretical calculation. The performance of the photocatalyst could be correlated to contributions of various phenomena such as larger specific surface area and the co-exposed (101) and (001) facets of anatase TiO2. Finally, the most likely substituted structures were obtained. The results of DFT + U theoretical calculation showed that La and N could modify TiO2 by replacing surface Ti atoms and internal O atoms, respectively.

Fruit maturity and vapour heat treatment influence ‘flesh cavity with white patches’ disorder in ‘Calypso™’ mango

Fruit maturity and vapour heat treatment influence ‘flesh cavity with white patches’ disorder in ‘Calypso™’ mango

Molecular Dynamics Study on Mechanical Properties of Cellulose with Water Molecules Diffusion Behavior at Different Oxygen Concentrations

Six groups of cellulose-water-oxygen simulation models with oxygen concentrations of 0%, 2%, 4%, 6%, 8%, and 10% were established by molecular dynamics software to analyze the effect of oxygen concentration on the mechanical properties of wood cellulose during water vapor heat treatment in terms of the number of hydrogen bonds, the diffusion coefficient of water molecules, the mean square displacement of cellulose chains, and mechanical parameters. The results showed that the diffusion coefficient of water molecules increased steadily as oxygen concentration increased, which affected cell size and density to some extent. The mean square displacement of the cellulose chain at a higher oxygen concentration was larger than at a lower oxygen concentration, indicating that the cellulose chain became more unstable at high oxygen concentration. This trend was consistent with the amount of hydrogen bonds inside the cellulose chains. The analysis of mechanical parameters showed that Young’s modulus and shear modulus showed a trend of increasing and then decreasing with increasing oxygen concentration, and wood cellulose had good resistance to deformation and rigidity at 2% oxygen concentration. Therefore, during the heat treatment of wood, appropriately increasing the oxygen concentration will potentially improve the rigidity and distortion resistance of wood.

Influence of Physical Vapor Deposition on High-Cycle Fatigue Performance of Additively Manufactured Ti-6Al-7Nb Alloy

Load-bearing permanent implants, such as hip or knee joint replacements, are permanently loaded in the human body and must withstand considerable high loading cycles. The characteristic properties of additively manufactured Ti-6Al-7Nb, manufactured by laser powder bed fusion (LPBF), such as a rough surface and high residual stresses, have a detrimental effect on the fatigue behavior of such components. Functional physical vapor deposition (PVD) coatings and heat treatments offer the possibility to influence these properties. For this reason, the effects of stress-relief heat treatment (SR; 600 °C/4 h) and three PVD coatings (titanium nitride (TiN), titanium carbonitride (TiCN), and silver-containing amorphous carbon (a-C:Ag)) on the mechanical properties, in terms of high-cycle fatigue, are identified. Wöhler curves are determined and the staircase procedure ascertains the fatigue strengths. The fatigue strengths increase compared to the as-built condition by 105.4% (SR), 44.2% (TiN), 31.1% (TiCN), and 2.6% (a-C:Ag). Fracture surfaces are analyzed by scanning electron microscopy and show LPBF characteristic defects such as pores. The surfaces are partially divided into forced and fatigue fracture, the latter characterized by fatigue striations. Overall, PVD coatings, and especially SR, lead to an improved high-cycle fatigue behavior.

Comparative Response of Mango Fruit towards Pre- and Post-Storage Quarantine Heat Treatments

The present study investigates the comparative effect of pre- and post-storage quarantine heat treatments (hot water treatment (HWT) and vapor heat treatment (VHT)) on the post-harvest performance of the mango fruit cv. ‘Chenab Gold’. The results indicate that the application of HWT at 48 °C for 60 min or VHT at 47 °C for 25 min after 21 days under cold storage enhanced the ethylene production and fruit weight loss, while decreasing fruit firmness and vitamin C content. Noticeably, the post-storage heat treatments ruptured the fruit and destroyed their market value. However, fruit treated with HWT or VHT at harvest exhibited slow weight loss, better skin color, and maintained biochemical attributes as compared to the control when kept under ambient storage conditions. Taken together, the application of hot water before storage has a positive influence on mango fruit quality, while post-storage heat treatment has a devastating impact upon fruit quality and shelf life, cancelling its potential commercial application.

Extension of shelf-life of Penicillium digitatum infected sweet oranges by vapor heat treatment

ISHS V International Symposium on Postharvest Pathology: From Consumer to Laboratory-Sustainable Approaches to Managing Postharvest Pathogens Extension of shelf-life of Penicillium digitatum infected sweet oranges by vapor heat treatment

Vapor heat treatment against Planococcus lilacinus Cockerell (Hemiptera:Pseudococcidae) on dragon fruit.

The coffee mealybug Planococcus lilacinus Cockerell, is an invasive pest that infests dragon fruit [Selenicereus undatus (Haworth) D.R. Hunt], that may require a phytosanitary treatment to meet quarantine requirements. In this study, vapor heat treatment was conducted to disinfest P.lilacinus on dragon fruit and the quality of dragon fruit was evaluated thereafter. Adult female P.lilacinus was the most heat-tolerant stage at 47, 48 and 49 °C. The death kinetic model and probit model were used to predict LT99.9968 at the three temperatures. The treatment times predicted by the kinetic model that could effectively disinfest adult female P.lilacinus females were 120.84, 78.06 and 67.96 min at 47, 48 and 49 °C, respectively. In a confirmatory test of vapor heat treatment at 49 °C for 70 min, complete mortality was recorded for 33 195 adult females infesting 148 dragon fruits; thus, the efficacy level of disinfestation was 99.9910% at 95% confidence level. The quality of dragon fruit generally was not affected by heat treatment, fruit firmness was increased remarkably and respiration rate was significantly decreased. Our result indicates that vapor heat treatment at 49 °C for a duration of 70 min is an effective phytosanitary treatment for control of P.lilacinus on dragon fruit that minimally impacts fruit quality. © 2021 Society of Chemical Industry.

Postharvest quarantine vapour heat treatment attenuates disease incidence, maintains eating quality and improves bioactive compounds of ‘Gola’ and ‘Surahi’ guava fruits

Fruit fly infestation is the major concern in commercial guava production globally, which limits its marketing opportunities, especially export to high end markets. Vapour heat treatment (VHT) technology is used for quarantine purposes in various tropical fruits for export, however, detailed information is lacking on its impacts on fruit quality and shelf life of guava. In current studies, the effect of VHT was evaluated on two commercial guava cultivars (Gola’ and ‘Surahi) of Pakistan. Mature green guava fruits were subjected to VHT at a commercial certified facility, maintaining core pulp temperature of 47.5 °C for 0, 12 and 25 min, followed by keeping fruit at ambient conditions (28 ± 2 °C) for six days. The fruits treated with VHT maintaining core temp of 47.5 °C for 25 min displayed higher marketability index, cosmetic quality, firmness and pulp color with lower disease incidence, ion leakage, and weight loss during ambient storage conditions. Soluble solid contents (SSC), sugar acid ratio, ascorbic acid contents and total phenolic contents were also higher with better eating quality in fruits treated with VHT-25 min, compared with VHT-12 min, and untreated control. However, total antioxidants (% DPPH inhibition activity) and titratable acidity of fruits were not affected by VHT duration. Conclusively, VHT (47.5 °C for 25 min) could be employed as eco-friendly and safe quarantine treatment for both guava cultivars, with maintained physical, biochemical and eating quality.

Postharvest handling and storage technologies for fresh horticultural produce

Fruit and vegetables are high-value, nutritious crops that can provide solutions to economic and food insecurity. However, losses between production and postharvest stages are serious, averaging annually at up to 50% or higher in developing Asian countries. Factors contributing to these losses include the lack of postharvest knowledge, techniques and facilities combined with the perishable nature of fruit and vegetables, the complex and inefficient supply chains, and the hot and humid climates in many Asian countries. The United Nations Sustainable Development Goal 12.3 targets reducing food losses by 50% by 2030, providing impetus for postharvest loss reduction efforts. About half of the current postharvest losses can be prevented with a more efficient supply chain. The saved food can feed about one billion extra people. This can reduce the pressure to raise more food to feed an additional two billion people by 2050. As developing countries integrate into the world economy and global value chains proliferate, postharvest technologies can enable these countries to improve the quality of their horticultural produce in domestic and international markets at competitive price. In Asia, a value chain approach was forged to improve postharvest management of fruit and vegetables, comprising value chain analysis, technology generation and capacity building. Practical postharvest technologies and best practices have been developed and introduced to reduce postharvest losses of fruit and vegetables, particularly for smallholders. These included harvesting, field handling, sorting, washing, sanitizing, modified atmosphere packaging, evaporative cooling, ice cooling and low-cost cold storage techniques. Economic analysis indicated most of these techniques were potentially highly profitable. These postharvest techniques were documented in local languages and disseminated to various stakeholders through trainings and other capacity building programs. Basic to effective mainstreaming of postharvest technologies is for smallholders to organize and collectively deal with markets that should direct production and postharvest efforts. A farm-packhouse-market system has been introduced including financing scheme for farmer groups and cooperatives in three countries for this purpose. The impact of these technological and organizational interventions relative to reducing postharvest losses, increasing and diversifying income sources and promising employment opportunities. Furthermore, there are other postharvest technologies commercially employed in established, export-oriented fruit and vegetable firms, such as ethylene management techniques (e.g., removal with ethylene scrubbers and ethylene inhibition using 1-MCP), insect pest and disease control (slow-release fumigation, hot water treatment, vapour heat treatment), packaging system, controlled atmosphere storage, refrigerated transport and storage, and cold chain. These technologies can be introduced to smallholder groups to capacitate them to engage more competitively with high value markets.

VAPOR HEAT TREATMENT AND ITS EFFECT ON MELON (Cucumis melo L.) QUALITIES DURING STORAGE

Melon is very popular among Indonesians because of its sweet taste and rich in nutrients and also very potential as export comodities. Every export comodities including melon need proper handlings of quarantine to disinfestation pests / diseases. One of quarantine technique which is appliable for melon is vapor heat treatment (VHT). Aims of this research are to make a simulation of heat distribution during VHT process inside melons, to observe VHT technique effects on melon qualities during storage, and to determine the optimum time of VHT process for melon. Finite difference method is used in designing the simulation using Visual Basic 6.0. To observe melon qualities, this research used complete randomized design (CRD) with 4 level of treatment based on VHT process duration which was 10 minutes, 20 minutes, 30 minutes and control every 4 days for 24 days. The result showed that finite difference method can be used for simulating heat distribution inside melon during VHT with coefficient determination (R2) value of 0.9903. Beside that, the result also showed that there were no signifficant difference between each treatments. Based on these results, VHT with 46.5oC temperature and 10 minutes duration time considered as the best treatment.

Heat treatment effects on chilling injury and disease incidence in sweet orange fruits stored at chilling and non-chilling temperatures

Citrus chilling injury causes 25% postharvest losses by shortening its storage life and lowers its market value in developed countries. In citrus fruits, chilling injury is characterized by increased moisture loss and disease susceptibility. The present study was conducted with the objective to evaluate the effects of pre-storage heat treatments (HTS: control, 5, 10, 15 and 20 min), heat treatment methods (HTM: wet heat treatment [WHT], vapor heat treatment [VHT]), and exposure temperatures (ET: chilled [2.5 °C], non-chilled [10 °C]) on citrus fruits (cv. Blood Red having sour orange rootstock) during 2015–2016 at the University of Agriculture, Peshawar, Pakistan. Sweet orange fruits and fruit discs of 10 mm diameter were simultaneously treated with WHT and VHT. The heat treated fruits and fruit discs were separated into two lots. One lot was held at non-chilling temperature (10 ± 1 °C), while the other lot was exposed to chilling temperature (2.5 ± 1 °C) for 75 days and packed in fiber board packages. The fruits and fruit discs after 75 days storage at both storage temperatures (10 ± 1 °C and 2.5 ± 1 °C) were incubated at ambient temperature for 7 days (simulated marketing time) and analyzed for different chilling injury parameters. Heat treatment periods (HTS), exposure temperature (ET) and their interactions (HTS × ET) showed significant (p ≤ 0.05) differences for the majority of the traits. The interaction of HTS × HTM was significant (p ≤ 0.05) for weight loss and surface pitting. However, heat treatment methods (HTM) and interaction of ET × HTM × HTS was significant for surface pitting and weight loss, respectively. The non-chilled (10 ± 1 °C) fruits revealed lower weight loss (6.80%), surface pitting (4.40%), disease incidence (7.07%), disease expansion (3.97 mm), ion leakage (15.77%) while the ascorbic acid increased (32.38 mg 100 g−1). However, chilling (2.5 °C) triggered the increase in weight loss (8.32%), surface pitting (16.13%), disease incidence (14.59%), lesion diameter (10.37 mm) and ion leakage (27.96%) in sweet orange. Heat treatments with WHT and VHT for 5–10 min resulted in reduced weight loss (6.07%), surface pitting (3.33%), disease incidence (2.00%), disease expansion (5.00 mm) and ion leakage (20.23%) in sweet oranges. Heat treatments with WHT and VHT for 15–20 min, accelerated the fruit senescence by increasing the weight loss (8.98%), surface pitting (15.67%), disease incidence (15.33%), disease expansion (8.33 mm) and ion leakage (23.62%). In comparison to heat treatment methods, highest weight loss (7.57%), surface pitting (11.53%), ion leakage (21.94%) and disease incidence (10.86%) were recorded in VHT, whereas WHT treatments had lowest weight loss (7.55%), surface pitting (9.00%), ions leakage (21.80%) and disease incidence (10.79%). Therefore, modest WHT pre-storage heat treatment (5–10 min) is recommended for storage of sweet orange.

Ripening characteristics of vapour heat treated ‘Frangi’ papaya (Carica papaya L. cv. Frangi) as affected by maturity stages and ethylene treatment

‘Frangi’ papaya is a F1 hybrid cultivar produced by Malaysian Agrifood Corporation Bhd in 2006. Since then, ‘Frangi’ papaya is a new hybrid and its physiology may differ from another cultivars. Several importer countries, such as Japan and China, have made the vapour heat treatment (VHT) an export requirement for disinfestation of fruit flies in Malaysia. The exporting country is also required to carry out ripening treatments with ethylene before export. Therefore, the objective of this work was to determine the effects of maturity stages (4, 5 and 6) and ethylene treatments on ripening characteristics of vapour heat treated papaya during storage at 25 °C. Papaya fruits were treated with VHT systems. After VHT, the fruits were exposed with 100 µL.L–1 ethylene gas at 20 °C for 24 h. Non-ethylene treated fruits (control) were kept separately at 20 °C for 24 h. After 24 h, the fruits were removed from the ripening rooms, and stored at 25 °C. The ripening characteristics of fruits that reached maturity stages 4, 5, and 6 were recorded. Results showed that the fruits ripened normally at 25 °C with or without ethylene following VHT with respect to peel and pulp color, edible firmness and soluble solids concentration (SSC). Fruits at maturity stage 5 were considered at the edible stage by taking into account the firmness, SSC, titratable acidity, and ascorbic acid contents. It is recommended that no ethylene treatment is needed to ripen vapour heat treated fruits, since the ethylene treatment did not affect the ripening process of the fruits.

Comparison of Three Populations ofBactrocera dorsalisfor Efficacy of Vapor Heat Treatment in Mangoes

Phytosanitary treatments approved by the International Plant Protection Convention (IPPC) generally are applicable worldwide without regard for the country of origin of the exported commodity. However, circumstantial evidence suggests that quarantine pests may vary in tolerance to phytosanitary treatments by geographic area. If different populations of the same pest species do vary significantly in tolerance to treatments, schedules in the IPPC phytosanitary treatment standard may need to be region-specific instead of globally applicable. This issue has delayed approval of some temperature treatment schedules. The availability of various tephritid colonies at the Insect Pest Control Laboratory of the Food & Agriculture Organization of the United Nations/International Atomic Energy Agency, at Seibersdorf, Austria, is an ideal opportunity to compare species and populations of tephritids for multiple factors including tolerance to phytosanitary treatments. This research compares 3 populations of Bactrocera dorsalis (Hendel) (Diptera: Tephritidae) (China, Kenya, and Thailand) for tolerance to vapor heat treatment (47 °C and 95% RH for 150–180 min) in mangoes. Although differences were observed at sub-lethal doses, they became non-significant at levels of control required for phytosanitary treatments, indicating that vapor heat treatments may be broadly applicable geographically.

Perlakuan Uap Panas dan Suhu Penyimpanan untuk Mempertahankan Mutu Buah Mangga Arumanis (Mangifera indica L.)

Perlakuan Uap Panas dan Suhu Penyimpanan untuk Mempertahankan Mutu Buah Mangga Arumanis (Mangifera indica L.)

Cu3Si-doped porous-silicon particles prepared by simplified chemical vapor deposition method as anode material for high-rate and long-cycle lithium-ion batteries

To provide a possible proposal for the large-scale production of a high performance silicon-based anode material in the lithium battery industry, a Cu3Si nanoparticle doped porous-silicon particles was prepared via a simplified chemical vapor deposition (CVD) process and heat treatment for the first time. In this work, the Cu3Si doping content was optimized by discharge/charge, transmission electron microscopy and electrochemical impedance spectroscopy tests. The results show that compared with the porous-silicon (PS) particles, the Cu3Si doping significantly enhanced the discharge capacity, coulombic efficiency, capacity retention, and high-rate performance of the silicon-based anode. The optimum performance with a discharge capacity of 3036.4 mA h g−1 and a coulombic efficiency of 90.49% at the first cycle (after the first three formation cycles) and a capacity retention of 58.72% after 100 cycles occurred at a Cu3Si doping content of 2 wt%. The reasons for this are as follows: the PS particles with a similarly silicon nanorod structure accommodated the volume change to maintain the mechanical stability of the electrode during the cycling process; during the simplified CVD process, the nanostructure of silicon was retained; the high conductivity due to Cu3Si doping decreased the formation resistance of the solid-electrolyte interphase (SEI) film and enhanced the diffusion coefficient of Li+ inside the silicon-based material; both fewer Cu3Si doping and aggregation particles resulting from excessive Cu3Si doping yielded insufficient electrical conductivity and decreased the formation resistance of the SEI film for the silicon-based material.

Adenosine triphosphate assay of Bactrocera dorsalis (Diptera: Tephritidae) eggs treated with low or high temperatures

A bioluminescent adenosine triphosphate (ATP) assay using a luciferin-luciferase reagent was conducted as a viability test for Bactrocera dorsalis (Hendel) (Diptera: Tephritidae) eggs treated with low or high temperatures to evaluate the potential into use for quarantine operations. ATP concentrations in B. dorsalis eggs treated with different temperatures, including freezing, cold treatment, and rapid and slow heating, simulating a hot water immersion treatment and vapor heat treatment, respectively, were measured. Mean ATP concentrations in untreated eggs decreased as egg age increased. For freezing and rapid heating, the mean ATP concentrations in treated eggs significantly decreased 24 h after the treatments, and the maximum ATP concentrations were lower than the minimum ones for untreated eggs. Most ATP concentrations in the cold treatment group exceeded the minimum ones in untreated eggs. Mean ATP concentrations in eggs treated with slow heating decreased less than those in eggs treated with rapid heating. There is potential to use ATP assays in plant quarantine operations for the rapid determination of the viability of fruit fly eggs treated with hot water immersion, although more validation research is first required. Verification tests should be performed by applying ATP assays during quarantine, by using flies and host fruit subjected to different temperature treatments.