Heat Treatment of Fruits and Vegetables

Pongener, Alemwati; Sharma, Swati; Purbey, S. K.

doi:10.1016/b978-0-12-812698-1.00009-1

Cited by 5 publications

(9 citation statements)

References 71 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The PL germicidal effect has been mainly attributed to the damage in microbial DNA induced by the UV-C portion of the light spectrum (photochemical effect), and/or to localized overheating of cells (photothermal effect) and/or to structural damage (photophysical effect) (Gómez-López et al, 2007;Romero-Bernal et al, 2019). In addition, both pulsed light and thermal treatment can activate defense responses on the fruit tissue at specific doses, which can lead to the induction of antifungal substances (e.g., phytoalexins), pathogenesis-related (PR) proteins such as chitinase and β-1,3 glucanase, and/ or the inhibition of the synthesis of cell wall hydrolyzing enzymes (Duarte de Sousa et al, 2019;Pan et al, 2004;Pongener et al, 2018;Urban et al, 2018). Due to the mild temperatures applied in this study, the reduction of the infection levels in TT-treated fruit would be mainly associated to the elicitation of the defense response mentioned above.…”

Section: Fungal Incidencementioning

confidence: 99%

“…Temperatures and exposure times that can be applied in soft fruit like strawberries without impair damage in its nutritional and sensory attributes are main limitations of heat treatments (Pongener et al., 2018). In addition, short heat applications (up to few minutes) are optimal to facilitate fruit handling in packinghouses (Spadoni et al., 2014).…”

Section: Introductionmentioning

confidence: 99%

“…It involves the use of very short (1µs-0.1 s) high intensity pulses of a broad spectrum range (200-1,100 nm) supplied by xenon lamps (Gómez-López et al, 2007). Both thermal and pulsed light treatments may involve two modes of action against microorganisms: one is the direct effect on target cells, and the other is related to defense responses triggered in the fruit matrix (Duarte de Sousa et al, 2019;Duarte-Molina et al, 2016;Pongener et al, 2018;Urban et al, 2018). Applied doses, cultivar, fruit physiological status at the time of treatment, and storage environment, condition the defense mechanisms in response to physical abiotic stresses (Urban et al, 2018).…”

mentioning

confidence: 99%

See 2 more Smart Citations

Efficacy of mild thermal and pulsed light treatments, individually applied or in combination, for maintaining postharvest quality of strawberry cv. Albion

Contigiani

Castro

Gómez

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

The effect of mild thermal (TT) and pulsed light (PL) treatments, individually applied or in combination, on fungal spoilage, mechanical properties, weight loss, and microstructure of strawberries (cv. Albion) stored at 5 °C was evaluated. TT (2.5 and 5.0 min in water at 46 ± 0.4 °C) was more effective than PL (fluence: 11.9 J/cm2) to reduce fungal decay. TT for 5 min delayed the onset of infection for 6 days and maintained the lowest percentage of infected fruit along storage, showing the best performance among the strategies evaluated. Combined treatments did not achieve greater fungal inhibition than individual TT. Non significant differences in weight loss among control and treated fruit were observed up to 8 days of storage. TT for 5 min and its combination with PL significantly enhanced firmness, stiffness, and resistance to deformation as compared to untreated fruit, in concordance with the reinforcement of cell walls. Practical applications This work aimed to compare the effect of mild thermal and pulsed light treatments, individually applied or in combination, on strawberries storage life. The evaluation of the impact of these technologies on selected quality parameters (fungal growth, weight loss, and mechanical properties) and their correlation with modifications at microstructure level, would contribute to the selection of postharvest strategies for prolonging the shelf life of strawberries.

show abstract

Section: Fungal Incidencementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

Efficacy of mild thermal and pulsed light treatments, individually applied or in combination, for maintaining postharvest quality of strawberry cv. Albion

Contigiani

Castro

Gómez

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Heat transfer and its tolerance by fruits have been demonstrated in previous studies to be dependent on several factors, including fruit origin, cultivar, maturity, size, shape, and weight [38,60,61]. These factors may therefore influence the efficacy of hydrothermal treatments and fruit quality post-treatment [21,31]. In the current study, there were no visible signs of heat injuries or accelerated skin color development over the 11-day storage period post-HWT.…”

Section: Discussionmentioning

confidence: 53%

“…Some of these methods have been shown to be effective depending on the host crop, albeit with challenges, including several safety-and health-related obstacles [27][28][29]. Among these methods, hot water treatment (HWT) stands out as an effective, viable chemical-free, and environmentally friendly phytosanitary option for B. dorsalis on mango [30][31][32].…”

Section: Introductionmentioning

confidence: 99%

Hot Water Treatment for Post-Harvest Disinfestation of Bactrocera dorsalis (Diptera: Tephritidae) and Its Effect on cv. Tommy Atkins Mango

Mwando

Ndlela

Meyhöfer

et al. 2021

Insects

View full text Add to dashboard Cite

Mango production and trade in sub-Saharan Africa is hampered by direct damage and the high quarantine status of B. dorsalis and the paucity of effective post-harvest phytosanitary treatments. The current study reports the development of a quarantine treatment protocol using hot water to disinfest B. dorsalis and assess its effect on cv. Tommy Atkins mango quality. We first determined the development of the eggs and all larval stages of B. dorsalis in cv. Tommy Atkins mango and used the information to establish a time–mortality relationship of the immature stages after subjecting infested fruits to a regimen of eight, time instances of hot water at 46.1 °C. Using probit analysis, we estimated the minimum time required to achieve 99.9968% mortality of each stage. Our results indicate that the egg was the least heat tolerant, followed by the first, second, and third instar. The time required to achieve 99.9968% control of the third instar in cv. Tommy Atkins mango (400–600 g) was determined to be 72.63 min (95% Cl: 70.32–74.95). In the confirmatory trials, the hot water treatment schedule of 46.1 °C/72.63 min was validated, and none of the 59,120 most heat-tolerant individuals treated survived. Further, there were no significant differences between hot water-treated and untreated mangoes recorded in weight loss, fruit firmness, pH, total soluble solids, moisture content, and titratable acidity eleven days post-treatment. These findings demonstrate an effectively optimum post-harvest disinfestation treatment against B. dorsalis in cv. Tommy Atkins mango that should be adopted commercially to facilitate access to profitable but strict export markets globally.

show abstract

Efficacy of hot water treatment for postharvest control of western flower thrips, Frankliniella occidentalis, in French beans

Mwando

Ndlela

Subramanian

et al. 2022

Pest Management Science

View full text Add to dashboard Cite

Background: The western flower thrips, Frankliniella occidentalis, is a quarantine pest of French beans that requires phytosanitary treatment to meet quarantine requirements for strict lucrative markets. In this study, the efficacy of hot water treatment against F. occidentalis eggs and its effects on the postharvest physicochemical quality parameters of French beans was evaluated.Results: The immersion time of 8.01 min (95% critical limits CL 7.77-8.24) was predicted by the probit model as the minimum time required to achieve a 99.9968% control level. Confirmatory tests with a large number of F. occidentalis eggs were performed to validate the estimated time to achieve probit-9 control level, and there were no survivors from the 50 103 eggs treated. Likewise, none of the 55 364 eggs exposed to 45 ± 0.2 °C for 7 min (observational time) survived. The effect of the treatment schedule on French beans quality parameters was assessed and there were no differences in weight loss, moisture content, total soluble solids, titratable acidity, pH, and reducing sugars between treated and untreated samples. Conclusion:Our results indicate that hot water treatment (at 45 ± 0.2 °C for a duration of 8.01 min is an effective phytosanitary treatment for the control of Frankliniella occidentalis on French beans, with no significant impact on pods quality.

show abstract

Heat Treatment of Fruits and Vegetables

Cited by 5 publications

References 71 publications

Efficacy of mild thermal and pulsed light treatments, individually applied or in combination, for maintaining postharvest quality of strawberry cv. Albion

Efficacy of mild thermal and pulsed light treatments, individually applied or in combination, for maintaining postharvest quality of strawberry cv. Albion

Hot Water Treatment for Post-Harvest Disinfestation of Bactrocera dorsalis (Diptera: Tephritidae) and Its Effect on cv. Tommy Atkins Mango

Efficacy of hot water treatment for postharvest control of western flower thrips, Frankliniella occidentalis, in French beans

Contact Info

Product

Resources

About