Decay of Thermal Tolerance in Queensland Fruit Fly Eggs (Bactrocera tryoni, Diptera: Tephritidae) Following Non-Lethal Heat Hardening

Quarantine disinfestation treatments for Queensland fruit fly (Bactrocera tryoni (Froggatt)) have been developed which use high temperatures to kill preimaginal life stages within fruit prior to export. However, thermal tolerance of individuals can be increased if they are exposed to elevated temperatures before disinfestation treatment. The rate that this thermal conditioning decays after exposure, and the effect of temperature on this decay process, were investigated. Eggs of B. tryoni were exposed to a nonlethal hot water treatment at 38 degrees C for 15 min, 1 or 3 h, then held in air at 25 degrees C for times ranging from 15 min to 12 h, before being exposed to hot water disinfestation at 46 degrees C for various times. From each of these cohorts, the lethal time for 99% mortality (LT99) was calculated. The LT99 of B. tryoni eggs increased with longer conditioning times at 38 degrees C. For each conditioning time, the LT99 decreased with longer delay periods at 25 degrees C prior to disinfestation. The rate of decrease was greatest during the first hour of delay, after which the rate of decrease slowed and tended toward zero. This induction and decay was modeled using a double-exponential equation. These experiments show that thermal conditions prior to disinfestation, and the time delay before the procedure commences, both influence the response of the insect to the disinfestation treatment. These results have implications for the specification of postharvest quarantine treatments, which are usually expressed only in terms of a fruit-center target temperature.