IMA at high temperatures can eliminate many insects within a period of 2–4 h at >408C (Neven, 2004, 2008; Neven and Mitcham, 1996; Neven and Rehfield-Ray, 2006a,b; Yahia and Ortega, 2000a,b). Potential problems that hinder the possibility for developing this system for fresh horticultural commodities are possible fermentation (due to the use of anaerobic gas mixtures), and heat injury. However, the advantage of using this system at high temperatures is to achieve complete mortality of insects in a very short period. The potential development of quarantine insect control systems using MA at room or higher temperatures in several crops has been tested for several horticultural commodities (Delate and Brecht, 1989; Lay-Yee and Whiting, 1996; Mitchell et al., 1984; Navarro et al., 1998; Neven, 2004, 2008; Neven and Mitcham, 1996; Neven and Rehfield-Ray, 2006a, b; Pesis and Ben-Arie, 1986; Shellie et al., 1997b; Yahia and Ortega-Zaleta, 1999; Yahia et al., 1997, 1989). Different fruits and vegetables respond very differently to this stress. Mangoes were found to be sufficiently resistant to both gas and heat stress, and therefore this technique can be developed commercially for this fruit (Ortega-Zaleta and Yahia, 2000a,b; Yahia, 1998a; Yahia and Tiznado-Hernandez, 1993; Yahia and Vazquez-Moreno, 1993), however, several fruits such as papaya, avocado, guava, and pears were found to be sensitive to both types of stress (Ke et al., 1994a, 1995; Yahia, 1998a; Yahia and Carrillo-López, 1993; Yahia et al., 1992).
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