POSTHARVEST QUALITY OF VALENCIA ORANGE AFTER EXPOSURE TO HOT, MOIST, FORCED-AIR FOR FRUIT-FLY DISINFESTATION

'Valencia' oranges [Citrus sinensis (L.) Osbeck] were exposed to moist , forced air (MFA) at 46, 47, or 50C for 1, 2, 3, or 4 hours to identi fy the maximum temperature and duration of exposure for which there wa s no detectable reduction in fruit quality. The flavor of oranges expo sed to MFA at 47 or 50C was rated significantly inferior to that of or anges exposed to 46C. The degree minutes that accumulated in the cente r of the fruit between 2 and 4 hours and the maximum fruit center temp erature during the heat treatment were associated with inferior fruit flavor. Oranges exposed to MFA at 46C for up to 4 hours could not be d istinguished from the nonheated fruit. MFA at 46C is a promising quara ntine treatment for 'Valencia' oranges.