Heat elicitor treatment reduces water loss of fruits during storage
Role of heat shock proteins in fruit storage
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In recent years, many researchers have shown the importance of pre-storage heat stress for maintaining fruit freshness longer during storage at non- chilling temperatures. This technique has successfully been applied on a number of fruits and vegetables storage process. In the present research project, amanatsukan orange and mature green tomato (cvs. Momotaro and Carousel) were treated by a single heat stress [hot air (HA) or hot water (HW)] and a double heat stress (combination of HA+HW or HW+HA) before storage. The pre-storage heat treatment decreased the rate of water loss of the fruits dur...
In recent years, many researchers have shown the importance of pre-storage heat stress for maintaining fruit freshness longer during storage at non- chilling temperatures. This technique has successfully been applied on a number of fruits and vegetables storage process. In the present research project, amanatsukan orange and mature green tomato (cvs. Momotaro and Carousel) were treated by a single heat stress [hot air (HA) or hot water (HW)] and a double heat stress (combination of HA+HW or HW+HA) before storage. The pre-storage heat treatment decreased the rate of water loss of the fruits during storage as compared to the untreated control. The combination of double heat stress had a substantial effect in delaying fruit color development. Therefore by making certain adjustments in time/temperature regimes, such treatments can facilitate postharvest handling and enable a longer period of storage before the fruit are put on display at a retailer.
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