Heat Treatment for Enhancing Postharvest Quality - Postharvest Biology and Technology of Fruits, Vegetables, and Flowers - page 256

0-17% to 66-75% when heated to 46 ◦ C for 1 1 2 h (Esquerra and Lizada, 1990). Internal

cavitation has also been observed in “Hayward” kiwifruit heated at 40 ◦ C in controlled
atmosphere (0.4% O 2

/

+

20% CO 2 ) for 10 h when the fruits were not hydrocooled after
treatment (Lay-Yee and Whiting, 1996). Internal cavitation can also develop in mango fruit
from exposure to high temperatures in the field (Gunjate et al., 1982) or from exposure
to modified atmospheres, especially at ambient temperatures in the tropics (Gautam and
Lizada, 1984).

11.8 Conclusions

Application of heat treatments to plant materials as a means of controlling pests or pathogens
provides a nonchemical method of control. However, the tolerance to such treatments must
be carefully evaluated. Heat treatment can have beneficial effects beyond pest control such
as reducing susceptibility to chilling injury and reducing the rate of ripening. Heat damage
may be immediate or may develop after a period of storage. Tolerance to heat exposure is
influenced by species, cultivar, harvest maturity, growing conditions, and handling between
harvest and treatment. In addition, the method used to apply heat can greatly influence
product tolerance. In some cases, special treatments can be applied to increase product
tolerance to a heat treatment, but one must also consider if this will influence treatment
efficacy against insect pests or pathogens.

References

Abreu, M., Beirao-da-Costa, S., Concalves, E., Bierao-da-Costa, M.L., and Moldao-Marins, M. 2003. Use of mild
heat pre-treatments for quality retention of fresh-cut “Rocha” pear. Postharvest Biol. Technol., 30: 153-160.
An, J.F. and Paull, R.E. 1990. Storage temperature and ethylene influence on ripening of papaya fruit. J. Am. Soc.
Hort. Sci., 115: 949-955.
Antunes, M.D.C. and Sfakiotakis, E.M. 2000. Effect of high temperature stress on ethylene biosynthesis, respiration
and ripening of “Hayward” kiwifruit. Postharvest Biol. Technol., 20: 251-258.
Bai, J., Baldwin, E., Fortuny, R., Mattheis, J., Stanley, R., Perera, C., and Brecht, J. 2004. Effect of pretreatment
of intact “Gala” apple with ethanol vapor, heat, or 1-methylcuclopropene on quality and shelf life of fresh-cut
slices. J. Am. Soc. Hort. Sci., 129: 583-593.
Barrancos, S., Beirao-da-Costa, M., Moldao-Marins, M., Abreu, M., Concalves, E., and Beirao-da-Costa, S. 2003.
The effect of heat pre-treatment on quality and shelf lfie of fresh-cut apples. Acta Hort., 599: 595-601.
Burmeister, D., Ball, S., Green, S., and Woolf, A.B. 1997. Interaction of hot water treatments and controlled
atmosphere storage on quality of “Fuyu” persimmons. Postharvest Biol. Technol., 12: 71-78.
Cantwell, M.I., Hong, G., and Suslow, T.V. 2001. Heat treatments control extension growth and enhance microbial
disinfection of minimally processed green onions. HortScience, 36: 732-737.
Cantwell, M.I., Kang, J., and Hong, G. 2003. Heat treatments control sprouting and rooting of garlic cloves.
Postharvest Biol. Technol., 30: 57-65.
Chan, H.T. and Linse, E. 1989. Conditioning cucumbers for quarantine treatments. HortScience, 24: 985-989.
Civello, P.M., Martinez, G.A., Chaves, A.R., and Anan, M.C. 1997. Heat treatments delay ripening and postharvest
decay of strawberry fruit. J. Agric. Food Chem., 45: 4589-4596.
Delaquis, P., Fukumoto, L., Toivonen, P., and Cliff, M. 2004. Implications of water chlorination and temperature
for the microbiological and sensory properties of fresh-cut iceberg lettuce. Postharvest Biol. Technol., 31:
81-91.
Diaz-Perez, J.C., Mejia, A., Bautista, S., Zaveleta, R., Villanueva, R., and Gomez, R.L. 2001. Response of sapote
mamey [ Pouteriasapota (Jacq.) H.E. Moore & Stearn] fruit to hot water treatments. Postharvest Biol. Technol.,
22: 159-167.
Esquerra, E.B. and Lizada, M.C.C. 1990. The postharvest behavior and quality of “Carabao” mangoes subjected
to vapor heat treatment. ASEAN Food J., 5: 6-11.