How can ticks be removed from strawberries after harvest? - briefly
After picking, rinse the berries under running water while gently agitating them, then soak briefly in a diluted vinegar solution (approximately 1 % acetic acid) to detach any attached arachnids. Rinse again and pat dry before storage.
How can ticks be removed from strawberries after harvest? - in detail
Ticks that adhere to strawberries after picking represent a safety and quality concern. Effective elimination requires a sequence of controlled actions that preserve fruit integrity while ensuring complete removal.
Mechanical separation is the first line of defense. The process includes:
- Gentle shaking of trays to dislodge loose arthropods.
- Passage through a low‑velocity air stream that carries insects away without bruising the berries.
- Use of a vibrating conveyor that creates micro‑movements, encouraging ticks to fall into a collection bin.
- Final inspection on a calibrated sieve that retains any remaining specimens for disposal.
Thermal methods provide an additional barrier. Immersion in water heated to 55 °C for 30 seconds kills ticks without damaging the fruit’s texture or flavor. An alternative is exposure to saturated steam for 20 seconds, followed by rapid cooling to prevent over‑ripening.
Chemical interventions are limited by residue regulations. Approved dip solutions contain a dilute concentration of food‑grade acaricide, typically 0.1 % active ingredient, applied for no more than 2 minutes. After treatment, thorough rinsing with potable water removes excess chemical and any dislodged insects.
Biological agents can be employed in post‑harvest storage. Spraying a suspension of entomopathogenic fungi (e.g., Beauveria bassiana) at 1 × 10⁸ spores ml⁻¹ creates an environment hostile to surviving ticks. This method requires a holding period of 24 hours at 20 °C before packaging.
An integrated protocol combines the above steps: initial mechanical sorting, followed by a brief hot‑water dip, optional acaricide rinse, and final fungal spray. Continuous monitoring using optical sensors detects residual movement, triggering re‑processing if necessary. Packaging in breathable films maintains fruit quality while preventing re‑infestation.