Hot-water treatment for insect disinfestation and reduction of chilling injury of ‘Fuyu’ persimmon

Hot water treatments combined with cold storage as a tool for Ectomyelois ceratoniae mortality and maintenance of Deglet Noor palm date quality

“…The HWT applied were based on previous experiments that were effective in controlling E. postvittana and P. longispinus on Fuyu persimmons, with LT 99 mean values (estimated treatment times for 99% insect mortality) ranging from 31.3 to 66.9 min, respectively, when 44 C were used. However, that time was reduced to 8.1 min for E. postvittana and 13.3 min for P. longispinus when the temperature increased to 54 C (Lester et al, 1995;Lay-Yee et al, 1997). In sweet cherries, HWT provided 100% C. pomonella larvae mortality using 50 C for 10 min and 54 C for 6 min (Feng et al, 2004).…”

“…HWT have been effective in controlling Epiphyas postvittana and Pseudococcus longispinus on Fuyu persimmons (Lester et al, 1995;Lay-Yee et al, 1997), Ceratitis capitata in mango fruit (Jacobi et al, 2001) and Cydia pomonella in sweet cherries, maintaining overall acceptable fruit quality (Feng et al, 2004). The mean lethal time (LT) values (estimated treatment  mortality) was dependent on the type of insect and fruit.…”

Combined effects of hot water treatment (HWT) and modified atmosphere packaging (MAP) on quality of tomatoes

“…7 Heat treatment has been used as a disinfestation treatment for fruits and vegetables and also for increasing the resistance of fruit to chilling injury in low temperature storage. [8][9][10] In addition, MAP has been effective in reducing chilling injury symptoms in chilling-sensitive crops such as avocados, 11 cucumbers, 12 and mangos. 4 Moreover, D'Aquino et al 13 reported that the combination of film wrapping with imazalil reduced weight loss and the severity of chilling injury of 'Nova' tangelo fruit during cold storage.…”

Harvest and Postharvest Quality of Persimmon Fruit:physicochemical and Nutritional Aspects.

“…In persimmon fruits, heat treatments have been evaluated mainly in 'Fuyu', a non-astringent cultivar, in which these treatments reduced the flesh gelling and flesh softening associated with CI. This effect has been observed when fruits were treated at temperatures of around 50ºC by hot air treatments (HTs) (Woolf et al, 1997a(Woolf et al, , 1997b and hot water treatments (HWTs) before being cold-stored Lay-Yee et al, 1997). Other positive effects of HWT, such as disinfestations, have been reported .…”

“…In general, shorter heat treatments run at higher temperatures are required to alleviate CI. However, heat damage incidence may be a factor that limits heat treatment conditions Lay-Yee et al, 1997;Besada et al, 2008b). It should also be considered that its application may be an issue for companies from a logistical viewpoint.…”