Effect of Forced, Hot-Air Treatment of Papaya Fruit on Fruit Quality and Incidence of Postharvest Diseases

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Abstract
Forced, hot-air (48.5 C for 3-4 hr) treatment of papaya fruit (Carica papaya), a recently developed quarantine treatment for fruit flies, did not significantly reduce incidences of postharvest diseases when compared with fungicide or hot-water treatments. However, when hot-air treatment was combined with thiabendazole (TBZ) (4 g a.i./L) application or hot-water immersion (49 C for 20 min), the incidence of most postharvest diseases was reduced. Although disease incidences were not significantly affected by the sequence of hot-air or hot-water application, degreening (lack of surface ripening), along with pitting and scalding symptoms significantly (P < 0.01) increased when hot-water preceded hot-air treatment, but these symptoms did not occur when hot-air preceded hot-water treatment. The hot-air treatment was associated with an increase in the incidence of internal lumpiness (hardened lumps of flesh in ripe fruit) when compared with untreated fruit.

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