Agriculture Reference
In-Depth Information
16.12.1 HOT WATER TREATMENT
Fruits may be dipped in hot water before marketing or storage to con-
trol various postharvest diseases and improving peel color of the fruit. In
mangoes, the hot water treatment is recommended at 50-52°C for 5 min
to reduce the fungal infection during ripening or storage. This treatment
helps in attaining uniform ripening within 5-7 days. Fruits should not be
handled immediately after heat treatment. Cool water showers or forced
air should be provided to help return the fruit to their optimum temperature
as soon as possible after completion of the treatment. Hot water treatment
has been very useful in several other fruits (Table 16.5).
TABLE 16.5 Recommended Hot Water Treatments for Controlling Different Pathogens
in Fruits and Vegetables
Commodity
Pathogens
Temp. (°C)
Time
(min)
Possible injuries
Apple
Gloeosporium sp.
Penicillium expansum
45
10
Reduced storage
life
Grapefruit
Phytophthora citrophthora
48
3
Green beans
Pythium butleri
Sclerotinia sclerotiorum
52
0.5
Lemon
Penicillium digitatum
Phytophthora sp.
52
5-10
Mango
Collectotrichum gloeospo-
rioides
52
5
No stem rot control
Melon
Fungi
57-63
0.5
Orange
Diplodia sp.
Phomopsis sp.
Phytophthora sp.
53
5
Poor degreening
Papaya
Fungi
48
20
Peach
Monolinia fructicola
Rhizopus stolonifer
52
2.5
Motile skin
Pepper (bell)
Erwinia sp.
53
1.5
Slight spotting
 
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