Prestorage hot water treatments (immersion, rinsing and brushing)

Abstract This review summarizes the latest developments in hot water immersion treatment (HWT) and hot water rinsing and brushing (HWRB) technologies. These treatments kill pathogens that cause surface decay, while maintaining fruit quality during prolonged storage and marketing. They also are relatively easy to use, have a short operating time, and are efficient in heat transfer. The cost of a typical hot water technology commercial system is significantly less than that of a commercial vapor heat treatment system. The physiological responses of cultivars of different fruit species to heat treatments vary according to season, growing location, soil type, production practices and fruit maturity. In general, the higher the temperature, the shorter the treatment in order to avoid heat damage. HWT is applied at temperatures between 43 and 53 °C for periods of several minutes up to 2 h for quarantine treatments, while HWRB is employed commercially for 10–25 s at temperatures between 48 and 63 °C. The time and temperature of exposure that benefits fresh harvested quality depends on cultivar, fruit maturity, fruit size and condition during the growing season. Both HWT and HWRB inhibit ripening, reducing decay incidence and in several commodities induce resistance against pathogens and against chilling injuries.

[1]  G. D’hallewin,et al.  Storage performance of Fortune mandarins following hot water dips , 1997 .

[2]  M. Lay-Yee,et al.  Response of 'Royal Gala' apples to hot water treatment for insect control , 2000 .

[3]  Y. Aharoni,et al.  Nested modified-atmosphere packages maintain quality of trimmed sweet corn during cold storage and the shelf life period , 2000 .

[4]  E. Macrae,et al.  Effect of fruit maturity on the response of 'Kensington' mango fruit to heat treatment , 2001 .

[5]  J. Pons,et al.  Storage performance of clementines treated with hot water, sodium carbonate and sodium bicarbonate dips , 2002 .

[6]  A. Woolf.  Reduction of chilling injury in stored 'Hass' avocado fruit by 38 °C water treatments , 1997 .

[7]  Zhao-qi Zhang,et al.  The link between heat-induced polypeptides and chilling tolerance in mangoes (Mangifera indica L.), with evidence from the same fruit partially heated , 2003 .

[8]  J. Ogawa,et al.  THE CHEMICAL CONTROL OF POSTHARVEST DISEASES: Deciduous Fruits, Berries, Vegetables and Root/Tuber Crops , 1988 .

[9]  G. D’hallewin,et al.  Response of Tarocco Oranges to Picking Date, Postharvest Hot Water Dips, and Chilling Storage Temperature , 1997 .

[10]  J. Peretz,et al.  Induction of resistance to Penicillium digitatum and chilling injury in ‘Star Ruby’ grapefruit by a short hot-water rinse and brushing treatment , 2000 .

[11]  Susan Lurie,et al.  Postharvest heat treatments of horticultural crops , 1998 .

[12]  Dong Sun Lee,et al.  Effect of minimal processing operations on the quality of garlic, green onion, soybean sprouts and watercress , 1998 .

[13]  R. Paull,et al.  Heat treatment and fruit ripening , 2000 .

[14]  R. G. Mcguire.  Market Quality of Guavas after Hot-water Quarantine Treatment and Application of Carnauba Wax Coating , 1997 .

[15]  Y. Xi,et al.  Polyamine accumulation following hot-water dips influences chilling injury and decay in 'friar' plum fruit , 2002 .

[16]  Peter A. Follett,et al.  Longan Quality after Hot-water Immersion and X-ray Irradiation Quarantine Treatments , 2002 .

[17]  R. Paull,et al.  Postharvest Handling of Heliconia, Red Ginger, and Bird-of-Paradise , 2003 .

[18]  R. Porat,et al.  A hot water treatment induces resistance to Penicillium digitatum and promotes the accumulation of heat shock and pathogenesis‐related proteins in grapefruit flavedo , 2001 .

[19]  Ryan T. Kaneko,et al.  Postharvest heat treatment of red ginger flowers as a possible alternative to chemical insecticidal dip. , 1996 .

[20]  P. Follett,et al.  Comparison of rambutan quality after hot forced-air and irradiation quarantine treatments. , 2000 .

[21]  M. Akerman,et al.  Post-harvest retention of the red colour of litchi fruit pericarp , 1991 .

[22]  Elazar Fallik,et al.  Ripening characterisation and decay development of stored apples after a short pre-storage hot water rinsing and brushing , 2001 .

[23]  R. Paull,et al.  Effect of hot water on red ginger (Alpinia purpurata) inflorescence vase life , 1998 .

[24]  R. Paull,et al.  Heat treatment prevents postharvest geotropic curvature of asparagus spears (Asparagus officinalis L.). , 1999, Postharvest biology and technology.

[25]  C. Wang,et al.  Polyamines induced by hot water treatments reduce chilling injury and decay in pepper fruit , 2000 .

[26]  E. Baldwin,et al.  Temperature of water heat treatments influences tomato fruit quality following low-temperature storage , 1999 .

[27]  J. Peretz,et al.  Postharvest application of hot water treatment in citrus fruits: the road from the laboratory to the packing-house. , 2000 .

[28]  B. Sylvander.  CONVENTIONS ON QUALITY IN THE FRUIT AND VEGETABLES SECTOR : RESULTS ON THE ORGANIC SECTOR , 1995 .

[29]  T. Suslow,et al.  Heat Treatments Control Extension Growth and Enhance Microbial Disinfection of Minimally Processed Green Onions , 2001 .

[30]  J. Lammertyn,et al.  Inactivation of conidia of Botrytis cinerea and Monilinia fructigena using UV-C and heat treatment. , 2002, International journal of food microbiology.

[31]  E. Mitcham,et al.  Postharvest heat treatments: introduction and workshop summary. , 2000 .

[32]  G. D’hallewin,et al.  Mode of action of hot-water dip in reducing decay of lemon fruit. , 2001, Journal of agricultural and food chemistry.

[33]  Y. Aharoni,et al.  Reduction of postharvest losses of Galia melon by a short hot‐water rinse , 2000 .

[34]  F. Nigro,et al.  Effect of short hypobaric treatments on postharvest rots of sweet cherries, strawberries and table grapes , 2001 .

[35]  T. Hata,et al.  Hot-air induced thermotolerance of red ginger flowers and mealybugs to postharvest hot-water immersion , 1997 .

[36]  R. Merker,et al.  Hot water immersion to eliminate Escherichia coli O157:H7 on the surface of whole apples: thermal effects and efficacy. , 2001, Journal of food protection.

[37]  Gustavo A. González-Aguilar,et al.  Storage quality of bell peppers pretreated with hot water and polyethylene packaging , 1999 .

[38]  A. Wiseblum,et al.  A SHORT HOT WATER RINSE AND BRUSHES: A TECHNOLOGY TO REDUCE POSTHARVEST LOSSES – 4 YEARS OF RESEARCH , 2001 .

[39]  P. Hofman,et al.  Hot water treatments improve ‘Hass’ avocado fruit quality after cold disinfestation , 2002 .

[40]  E. Macrae,et al.  Postharvest heat disinfestation treatments of mango fruit , 2001 .

[41]  H. M. Couey.  Heat Treatment for Control of Postharvest Diseases and Insect Pests of Fruits , 1989, HortScience.

[42]  R. Porat,et al.  Reduction of postharvest decay in organic citrus fruit by a short hot water brushing treatment , 2000 .

[43]  Arnold H. Hara,et al.  Hot-water Immersion Unit for Disinfestation of Tropical Floral Commodities , 1995 .

[44]  W. Laing,et al.  Avocado Fruit Skin Fluorescence following Hot Water Treatments and Pretreatments , 1996 .

[45]  G. D’hallewin,et al.  Host–pathogen interactions modulated by heat treatment , 2000 .

[46]  G. Raghavan,et al.  Hot water dipping to enhance storability of potatoes , 1998 .

[47]  Stanley J. Kays,et al.  Postharvest physiology of perishable plant products , 1997 .

[48]  Robert E. Brackett,et al.  Incidence, contributing factors, and control of bacterial pathogens in produce , 1999 .

[49]  E. Fallik,et al.  A short prestorage hot water rinse and brushing reduces decay development in tomato, while maintaining its quality , 2001 .

[50]  R. Mangan,et al.  Hot Water Immersion as a Quarantine Treatment for Large Mangoes: Artificial versus Cage Infestation , 2002 .

[51]  J. Smilanick,et al.  Impact of a Brief Postharvest Hot Water Drench Treatment on Decay, Fruit Appearance, and Microbe Populations of California Lemons and Oranges , 2003 .

[52]  Elazar Fallik,et al.  Hot water brushing: an alternative method to SO2 fumigation for color retention of litchi fruits , 2000 .

[53]  H. Beres,et al.  A unique rapid hot water treatment to improve storage quality of sweet pepper , 1999 .

[54]  M. Akerman,et al.  Effect of hot water brushing, prochloraz treatment and waxing on the incidence of black spot decay caused by Alternaria alternata in mango fruits , 1999 .

[55]  G. González-Aguilar,et al.  Temperature and duration of water dips influence chilling injury, decay and polyamine content in `Fortune' mandarins , 1997 .

[56]  M. T. Lafuente,et al.  Catalase enzyme activity is related to tolerance of mandarin fruits to chilling , 2000 .