Effect of Postharvest Heat Treatments for Insect Control on the Quality and Market Life of Peaches

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Abstract
The tolerance of peaches [Prunus persica (L) Batsch ‘Suncrest’] to different heat treatments, utilizing hot water and hot air at 38°, 40°, 42°, and 43°C was evaluated. Following treatment, and after 5 days at 20° (simulated marketing conditions), following 10 days at 0° (simulated holding and transit conditions), surface browning was the major symptom of heat injury. Significant injury occurred to fruit from all the treatments at 43°. However, some treatments, i.e., water dipped (40 min at 38°) + either 24 or 30 hr at 38° in air; and water dipped (40 min at 40°) + either 12 or 24 hr at 40° in air were tolerated by the peaches.

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