Prestorage heat stress to improve storability of fresh produce: a review

Abstract

Postharvest decay and insect infestation are two major causes of postharvest losses along the fresh produce supply chain. Although these problems can usually be controlled with pesticide applications, the use of chemicals postharvest is becoming limited due to increasingly strict regulations enforced by importing countries. Heat treatments are environmentally friendly and are being increasingly used for disinfestation and disinfection of a variety of crops. These treatments help to eradicate pathogens or pests on the fruit while maintaining the overall quality of the fresh produce during storage, shipment and marketing. Treatment times and temperatures range widely, from days at 35–39°C in hot air, up to 63°C in hot water for a few seconds. This review will discuss the heat treatments developed in the Department of Postharvest Science, Volcani Center Israel, for fresh produce to control fungal decay, insect damage and maintain produce quality during storage and marketing.