To clarify the green and efficient control technology of Fruit Flies (Bactrocera spp.) in pitaya orchards, this study systematically investigated four categories of control measures: physical, chemical, agronomic, and ecological, and analyzed their effects on fruit fly population, infested fruit rate, and orchard microenvironment. The results showed that physical high-temperature burning combined with sticky traps and lure traps could rapidly kill eggs, larvae, and pupae in the soil, reducing the infested fruit rate by 85.71% compared with the control, featuring both green safety and rapid efficacy. Chemical pesticide spraying exhibited a significant inhibitory effect on adults, decreasing the number of adults trapped by lure bottles by 77.53% with a long residual effect. The combined application of physical and chemical measures achieved both rapid and long-lasting control. Biodegradable film mulching significantly reduced soil surface temperature and destroyed the habitat of fruit flies, lowering the trap catch by up to 63.58%. Bagging young fruits blocked oviposition at the source and reduced the infested fruit rate by 88.41%, making it the preferred control method in production. Drip irrigation and low-level sprinkler irrigation increased orchard humidity and favored fruit fly infestation, requiring supporting control measures. Night supplementary lighting improved trapping efficiency but tended to aggravate insect aggregation, so it was recommended to be used in conjunction with film mulching. For ecological control, intercropping loofah with pitaya could construct an ecological barrier of “repellence + trapping”. Free-range poultry in orchards achieved a fruit fly reduction rate of 34.62% - 61.29% and reduced pesticide costs by 1710 - 2925 CNY/ha. The study confirmed that single control measures had limitations, and the coordinated integration of physical, chemical, agronomic, and ecological measures could realize the green and efficient control of fruit flies, providing technical support for pesticide reduction, quality improvement, and green high-quality development of the pitaya industry.
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