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This work evaluated the efficacies of different coatings: chitosan, gelatin and chitosan-gelatin applied layer-by-layer (LbL), for maintaining the quality of sweet peppers that were stored for 3 weeks at a sub-optimal temperature (1.5 °C) and at an optimal storage temperature (7 °C). After the cold-storage period, fruits were kept under marketing conditions (21 °C) for 3 more days. An edible chitosan coating (2%) effectively alleviated chilling injury and the incidence of decay, and also preserved the nutritional quality of sweet peppers that were kept for 3 weeks at 1.5 °C plus 3 more days at 21 °C. The chitosan coating was more effective than the two other coatings. All three coating treatments significantly reduced external CO2 production, as compared to uncoated control fruit. Storage temperatures did not significantly affect external CO2 production, although CO2 production was slightly higher at 1.5 °C. The chitosan coating exhibited good CO2 gas permeability properties and the peppers coated with that material had lower respiration rates than those in the other two experimental treatments or the control. From a practical point of view, chitosan coating could replace the plastic bags previously found to alleviate chilling injury in peppers that are stored at 1.5 °C as a quarantine treatment.

This study examined the effects of stem-pruning and fruit-thinning on the yield of marketable watermelon fruit (&gt, 5 kg) and watermelon quality after four days of postharvest storage at 22 &deg, C (marketing simulation). We examined the fruits from non-grafted and grafted plants (TZ and Nurit rootstocks) for two consecutive years. Grafting increased the number of marketable fruit per m2. The weight of the average marketable fruit was increased by pruning, but was not affected by thinning or by the choice of rootstock. The level of total soluble solids was higher among fruits from Nurit rootstock. Flesh texture was improved by grafting, but was not affected by thinning or pruning. Thinning improved the taste of the fruit significantly better than stem-pruning did. Grafting (both rootstocks) was associated with crispier fruits. The fruits from Nurit-grafted plants tasted best. The combination of grafting + fruit-thinning increased the fruit lycopene content. The highest levels of vitamin C were found among the fruit from Nurit-grafted plants and the pruned + Nurit-grafted plants, in particular. Overall, fruit quality was affected mainly by grafting onto Nurit rootstock in combination with fruit-thinning and less by stem-pruning. However, not all internal and nutritional quality parameters were significantly affected by the grafting + fruit-thinning treatment.

Yellow sweet peppers (Capsicum annuum L. cv. Dinamo) are generally more susceptible than red sweet peppers to physiological and pathological deterioration after harvest. Yellow peppers also fetch higher prices at market. In this study, we examined the external and nutritional quality attributes of yellow pepper fruits stored at suboptimal temperatures of 1.5 and 4 &deg, C for 3 weeks, followed by a 3-day shelf-life simulation. Notably, yellow peppers kept in plastic (Xtend&reg, Stepac, Tefen, Israel) bags at 4 &deg, C maintained their external quality just as well as peppers stored at the optimum temperature of 7 &deg, C. In addition, nutrient content (namely ascorbic acid) and total phenolic and hydrophilic antioxidant contents were not reduced when the peppers were kept at suboptimal storage temperatures of 4 or 1.5 &deg, C in Xtend&reg, plastic packaging. Thus, the external and nutritional qualities of yellow pepper fruits can be preserved at suboptimal temperatures of 4 &deg, C with Xtend&reg, plastic packaging. This is particularly significant in light of the fact that storage at such temperatures is sometimes used as a quarantine method to eliminate pests on produce imported into Israel.

Interaction of grafting and shading on tomato physical properties and chemical composition after 15 days of storage at 10 &deg, C and 90% relative humidity was investigated in ungrafted and grafted tomato cultivars &lsquo, Optima F1&rsquo, and &lsquo, Big beef F1&rsquo, grown under shading nets (red and pearl net) and nonshaded conditions. For grafted plants &lsquo, Maxifort&rsquo, rootstock was used. The effects of two weeks of storage was statistically significant when taking into account the effects of grafting, shading and variety for all tomato fruit composition parameters, except total phenols. A principal component analysis demonstrated that the changes in tomato fruit traits during the studied storage period were the main source of differentiation in tomato fruit quality. Beside a slight loss of firmness, tomato fruits were generally expected to have lower lycopene, sugar, malic and citric acid contents, higher succinic acid content, more elastic fruit skin and higher ascorbic acid content. Additionally, after storage, fruits from grafted plants had lower total phenol, higher ascorbic acid and higher succinic acid contents compared to fruits from ungrafted plants. Storage diminishes the differences in quality achieved through convenient grafting and shading combinations.

Summary Quality of produce cannot be improved after harvest, only maintained. Postharvest handling depends on the specific conditions of production, season, method of handling, and distance to market. Under organic production, growers harvest and market their produce at or near the peak ripeness more commonly than in many conventional systems. Organic production often includes more specialty varieties whose shelf life and shipping traits are reduced or even inherently poor. Harvesting and handling techniques that minimize injury to the commodity, as well as increased care with field and packinghouse sanitation, (chlorine, ozone, calcium hypochlorite, sodium hypochlorite and chlorine dioxide, acetic acid, peroxyacetic acid, vinegar, ethyl alcohol, hydrogen peroxide, etc.) during postharvest processes are vital components of a postharvest management plan for organic products. Sodium carbonate, sodium bicarbonate, and physical treatments such as heat treatments (as hot water treatment or dips, short hot water rinsing and brushing or hot air) can significantly lower the disease pressure on the harvested commodities. These sanitation practices are very easy to implement in the organic food production chain. They start in the field and continue during harvesting, sorting, packing, and transportation and continue even in the consumer’s home. All those treatments reduce rot development, provide quarantine security, and preserve fruit quality during cold storage and shelf life. In addition, the use chitosan, propolis, methyl jasmonate, essential oils, carnuba wax, biocontrol agents and modified atmosphere packaging can also reduce decay development during prolonged storage. All these treatments can be applied alone or in combination with each other in order to improve decay control after harvest and provide a healthy and safe product to the consumer. The aim of this chapter is to shed more light on the latest information on permitted treatments for organic products and on the possible mode-of-action of these treatments. This chapter summarizes technologies developed over the past five years that explore special physical treatments applied either directly, or in combination with other means to control rot development and insect infestation on fresh produce.

Modification of spectral quality via coloured shade nets can act as a physiological tool to modify the crop microenvironment and advance plant growth and yield. This literature review presents data on the physiological responses in vegetables linked to light quality under different coloured shade nets. The physiological parameters discussed in the review include: vegetable growth parameters (leaf area, leaf chlorophyll), tissue structure, fruit ripening, physiological disorders, pest and disease incidence, fruit quality parameters (soluble solids content and titratable acidity), phytochemicals (antioxidant activity, ascorbic acid, carotenoid and flavonoid contents) and aroma volatile compounds at harvest. Also, it is evident in the reviewed literature that light quality influences the biosynthesis, accumulation and retention of vegetable phytochemicals, as well as the decay development during storage. These new strategies to modulate light quality should be conveyed to vegetable producing farmers, thus allowing them to preserve the freshness and post-harvest quality of vegetables for an extended period of time, and to meet the consumers demand for vegetables with high nutritional value all year round. Research on light manipulation in horticultural systems is necessary for a sustainable and market-oriented open field and greenhouse vegetable production in the future.

Grafting of vegetable plants is done primarily to reduce the potential for damage caused by soil-borne diseases. Most of the watermelons (Citrullus) grown in the Mediterranean Basin, including in Israel, are grafted, mainly on interspecific hybrid pumpkin (Cucurbita) rootstocks. Biblical law (Leviticus 19:19) does not allow intergeneric grafting, so in recent years, great efforts have been made in Israel to find or breed watermelon rootstocks. Both interspecific and intergeneric grafting can have negative or positive effects on fruit yield and quality after harvest. The inconsistencies in fruit quality and shelf-life parameters can be attributed to differences in production environments. However, many farmers are grafting and planting the same rootstock-scion combination all over the country, regardless of local soil, water, and climactic conditions. We studied the effect of similar rootstock-scion combinations on watermelon yield and fruit quality in three regions of Israel differing in soil type and altitude. Fruit-quality parameters were evaluated after 4 days at 21 °C (local marketing simulation). Fruit quality was significantly affected, mainly by the growing region, based on factorial analysis, but also by rootstock-scion combination, regardless of rootstock vigor. Therefore, the best rootstock-scion combination needs to be found and adopted for each growing region. Grafting was essential for watermelon crop survival in contaminated soils and improved both plant performance and postharvest fruit quality, but was not a factor in non-contaminated soils.

The aim of this research was to evaluate postharvest cherry tomato (Solanum lycopersicum (L.) Mill.) yield and fruit quality as affected by grafting and irrigation water quality in the desert region of Israel. Tomato plants (scion cv. Lorka) were grafted onto 3 commercial tomato rootstocks (Resistar, Beaufort and TRS2) and were irrigated with 2 water qualities: fresh water (electrical conductivity (EC)-1.6 dS m&minus, 1) and salty water (EC-4.0 dS m&minus, 1). Fresh water significantly increased fruit yield by an average of 17% and fruit size, regardless of plant grafting and rootstock, but there were no significant differences in fruit size between the water treatments. However, salty water, but not grafting, significantly improved several quality parameters of fruit stored for 12 d at 12 &deg, C followed by 2 d at 20 &deg, C in simulated sea transport of produce from Israel to Europe and marketing. Fruit harvested from plants irrigated with salty water showed higher sweetness, sourness and, especially, better general taste, and significantly reduced off-flavor, compared with those irrigated with fresh water. The combination of &lsquo, Lorka&rsquo, on &lsquo, Resistar&rsquo, rootstock and resulted in the best external, internal, and sensory quality parameters at the end of storability and marketing simulation, while the lowest-quality parameters were in fruit harvested from &lsquo, Beaufort&rsquo, rootstock.

Fresh fruits and vegetables have always made an important contribution to the human diet [...]

Red pepper fruits cv. Cannon stored at suboptimal temperatures of 1.5 or 4 °C for 3 weeks followed by 3 days of shelf-life simulation were evaluated by analyzing selected quality traits and quantifying candidate aroma-related volatiles with a Gas Chromatograph-Mass Spectrometer to understand the quality associated with nutritional level and aroma. Analysis of variance showed that storage temperature and containment in microperforated Xtend® bags significantly influenced the nutritional qualities, with significant interaction between temperature and packaging material. Vitamin C, total phenolic and hydrophilic antioxidant contents were not significantly reduced (α = 0.05) at suboptimal storage temperatures of 4 or 1.5 °C in Xtend packaging, compared with those stored at the optimum storage temperature of 7 °C in Xtend® packaging. Aromatic volatiles, which create fruity, spicy, pungent, floral sweet, floral green and bell pepper-like odor notes, were observed. Most of the volatiles decreased in quantity at reduced storage temperatures when Xtend packaging was used. Particularly, 2-isobutyl-3-methoxypyrazine – the source of bell pepper-like aroma notes was found to decrease at lower storage temperatures but the fruits did not lack aroma. Thus quality and aroma of red pepper fruits can be maintained at suboptimal temperatures of 4 or 1.5 °C, which can serve as a quarantine treatment that would simultaneously eliminate Mediterranean fruit fly (Ceratitis capitata).

Grafting is a rapid, effective alternative to the relatively slow methodology of breeding, to provide crop plants with increased tolerance to environmental stress and better yield and quality of fruit vegetables. We evaluated the effect of grafting and soil disinfestation on pre- and postharvest parameters in two consecutive years. In both 2013 and 2014, soil disinfection significantly improved the viability of nongrafted plants compared to the same plants grown in nontreated soil. In both years, plants which were grafted on “Nurit” or “TZ” rootstocks showed significantly better vine vigor, with no evidence of disease in either disinfested or nontreated soil. The yield of marketable watermelon fruit was significantly higher in grafted versus nongrafted plants. Grafting significantly influenced watermelon rind color and flesh color, and strongly influenced taste and texture. Watermelon fruit harvested from plants grafted on “Nurit” were tastier and had better flesh texture than fruit harvested from “TZ”-grafted plants. Disinfection during those two years affected only seed formation. The year factor highly influenced rind color, total soluble solids (TSS) near the rind, TSS at the fruit's heart, taste, and texture. An interaction between grafting and year was found on flesh and TSS near the rind. No grafting × disinfection × year interaction was found.

Citron (Citrus medica, L.) fruits (“etrog” in Hebrew; plural “etrogim”) are used ritually in the Jewish holiday of Sukkot (Tabernacles), and can command as much as US$100/fruit, depending on quality. The etrog is unique among citrus fruits in that only the external attributes are of commercial importance. Maintaining physical fruit quality mandates the use of protective cushioning on the tree, at harvest, and in packaging. Growers use a wide range of chemical treatments post-harvest to reduce to a minimum the possibility of disfiguring insect or disease infestations. Most etrog varieties are highly susceptible to chilling injury if stored at less than 12°C. Etrogim lose water readily during storage, so fruit are stored and almost always marketed in plastic bags that limit water loss. Skin color is regulated with applications of ethylene or gibberellin, depending on whether specific markets prefer fruit that are greener or more yellow.

Acorn squash (Cucurbita pepo) is a familiar fruit vegetable in North America, appreciated for its attractive appearance, good flavor, nutritional content and long storage life. A breeding program in Israel has produced three new acorn squash hybrids of enhanced sweetness and flavor. Presently, we evaluated productivity, quality, and storability of these new cultivars in fall plantings. The plants were grown trellised, in an insect-proof greenhouse, for fruit production during the winter to meet consumer demand. The plants were highly productive and bore fruits of superb quality, but there was a high incidence of fungal rots during postharvest cold storage. Pre-treating the fruits with hot water brushing and rinsing before storage was found effective in reducing rot incidence of the fruits stored at 15 &deg, C, but only for one cultivar. Storing the fruits at 10 &deg, C with reduced humidity (Rh 70%) enabled a 3-month shelf life with significantly reduced fruit-rot incidence and minimal effect on fruit quality of all three cultivars. Storage at 20 &deg, C with reduced humidity was suitable for a 1-month period. These protocols for prolonging storage life will help attain controlled, gradual year-round marketing of quality acorn squash at uniform, reasonable price levels for farmers and consumers, and could facilitate overseas export.

Consumers worldwide have become more and more concerned about the quality of fresh, fresh-cut fruits, and vegetables. Product quality is a complex issue: it encompasses visual characteristics, such as size, color, shape, and defects, all encompassed in general appearance; physical and chemical properties, such as texture, and mineral and vitamin contents; and flavor and other organoleptic characteristics. Thus, fruits and vegetables are also appreciated for their beneficial health effects in humans. Once produce is harvested, postharvest handling practices do not improve the quality attained in the field; they can only slow down the rate at which deterioration occurs. Appearance, freshness, and sensory qualities of a product can play a principal role in a consumer’s decision to purchase, and can influence their perception by other senses.

Grafting of vegetable seedlings is a unique horticultural technology, practised for more than 50 years, to overcome problems associated with intensive cultivation on limited arable land. Grafting vegetables can protect against soil-borne diseases and nematodes, against abiotic stresses such as high/low temperatures, salinity, drought or excessive soil-water content, and against elevated soil concentrations of heavy metals and organic pollutants. In addition, the grafted plant takes up water and nutrients from the soil more efficiently and retains its vitality for longer periods during the growing season. However, rootstock/scion combinations may affect and alter the final size, yield, and quality of fruits from grafted plants, both immediately postharvest and during prolonged storage. These alterations may be attributed in part to differing production environments and methods, the type of rootstock/scion combinations used, and harvest date. The aim of this paper is to review the most recent literature on the effects of grafting on postharvest quality of fruits/vegetables: tomato, watermelon, melon, eggplant, cucumber and pepper. The review will conclude by identifying several prospects for future research aimed at improving the quality of grafted fruit/vegetable products.

For the first time, a composite chitosan–gelatin (CH–GL) coating was applied to peppers and its effects on fruit quality and storability were examined. Pure chitosan (CH) and gelatin (GL) coatings were studied for comparison. The CH coating inhibited microbial spoilage and prolonged the possible storage period. The GL coating contributed to fruit firmness, but did not allow for prolonged storage. The composite CH–GL coating was associated with a two-fold decrease in microbial decay, significantly ( p ≤ 0.05) enhanced fruit texture and prolonged the possible period of cold storage up to 21 days and fruit shelf-life up to 14 days, without affecting the respiration or nutritional content of the fruit.

There are gaps in our knowledge of the effects of irrigation water quality and amount on yield and postharvest quality of pepper fruit (Capsicum annuum L.). We studied the effects of water quality and quantity treatments on pepper fruits during subsequent simulated storage and shelf-life. Total yield decreased with increasing water salinity, but export-quality yield was not significantly different in fruits irrigated with water of either 1.6 or 2.8 dS/m, but there was a 30&ndash, 35% reduction in export-quality yield following use of water at 4.5 dS/m. Water quantity hardly affected either total or export-quality yield. Water quality but not quantity significantly affected fruit weight loss after 14 days at 7 &deg, C plus three days at 20 &deg, C, irrigation with water at 2.8 dS/m gave the least weight loss. Fruits were significantly firmer after irrigation with good-quality water than with salty water. The saltier the water, the higher was the sugar content. Vitamin C content was not affected by water quality or quantity, but water quality significantly affected antioxidant (AOX) content. The highest AOX activity was found with commercial quality water, the lowest with salty water. Pepper yield benefited by irrigation with fresh water (1.6 dS/m) and was not affected by water quantity, but post-storage fruit quality was maintained better after use of moderately-saline water (2.8 dS/m). Thus, irrigation water with salinity not exceeding 2.8 dS/m will not impair postharvest quality, although the yield will be reduced at this salinity level.

Postharvest decay and insect infestation are two major causes that contribute towards higher postharvest losses during the fresh produce supply chain. Although decay and pest infestation could be controlled successfully via pesticide applications, the use of chemicals at the postharvest stage is becoming limited due to the strict regulations regarding pesticide residue levels enforced by importing countries. Heat treatments are environmentally friendly and recommended as alternative treatments to replace pesticide applications, especially with regard to fresh produce. These treatments help to eradicate pathogens or pests that are present on the fruit surface while maintaining the overall quality of the fresh produce during the supply chain. Browning is regarded as an economically important physiological disorder that causes detrimental effects on the quality maintenance of fresh-cut produce. Contamination of fresh produce by foodborne pathogens could occur at any stage during the production, harvesting, p...

Red sweet pepper (Capsicum annuum L. cv. Vergasa) was grown under Pearl or black (control) nettings with 35% shading to compare their effects on postharvest fruit quality. Fully colored fruits were harvested four times from October to December, and after each harvest they were stored at 7 °C for 16 days, followed by 20 °C for 3 days. Compared with black netting, the Pearl netting significantly reduced water loss, decay incidence and titratable acidity, and increased fruit firmness, elasticity, ascorbic acid level and antioxidant activity, but did not change the external quality, except for a decrease in chroma. The effects of the Pearl netting were most pronounced on late-season-harvested fruits. Significant interactions were obtained between the shade netting type and harvest date. Analysis of correlations among the quality traits indicated that increased antioxidant activity and ascorbic acid content were tightly associated with the postharvest fruit quality attributes affected by the Pearl netting. Comparison between climatic parameters under the two netting treatments revealed no significant difference in air temperature and humidity, but the Pearl netting increased not only transmittance of long-waveband light but also light intensity within plant canopy. The findings suggest that the Pearl netting is more effective in maintaining postharvest sweet pepper fruit quality than the traditional black netting, especially at late-season harvests. The effects of the Pearl netting can be related to alteration of antioxidant levels induced by the pre-harvest light environment manipulation.

Grafting of vegetable transplants is a unique horticultural technology, which was adapted from the practice in perennial crops. However, rootstock/scion combinations may affect and alter the final size, yield, and quality of fruits of grafted plants, both immediately postharvest and during prolonged storage. We evaluated the effect of two rootstocks [TZ148 and Nurit (commercial Cucurbita spp. hybrids)] grafted on one scion (seedless watermelon cv. 1262) in two plant stands (2500 and 5000 plant ha-1), on plant viability, number of marketable fruits (fruits weight above 5 kg) and fruit quality after one week storage at 20°C, in non- or disinfested soil. Soil disinfection significantly improved the viability of non-grafted plants. All grafted plants significantly performed better vine vigor, with no wilt or vine decline symptoms, in either disinfested or non-treated soil, regardless of the type of the rootstock. Plant stand did not affect plant viability. The number of marketable watermelon fruits per m2 was 75 to 700% higher in grafted plants than in non-graft ed. Grafting on Nurit produced significantly more marketable fruits than grafting on TZ148. The quality of fruits harvested from grafted plants was significantly better than non-grafted fruit in both plant stands and soils. Watermelons harvested from Nurit-grafted plants had better taste and texture and almost seedless compared to control and TZ-148-grafted plant.

Postharvest decay caused by fungal pathogens is one of the most important factors causing economic losses for the worldwide industry of fresh horticultural produce. Despite the positive results of the use of conventional chemical fungicides, alternatives for decay control are needed because of increasing concerns related to their widespread and continued use. Low-toxicity chemical alternatives evaluated for control of postharvest diseases of temperate, subtropical and tropical fruit, and fruit-like vegetables are reviewed. These compounds should have acceptable antifungal activity with known and very low toxicological effects on mammals and minimal impact on the environment. In addition, they should be exempt from residue tolerances on agricultural commodities. Authorities confirm these characteristics by approving them as food additives or preservatives or as generally regarded as safe (GRAS) substances. Among these, the most important are inorganic or organic salts, e.g. carbonates, sorbates, benzoates, paraben salts, etc., and composite edible coatings formulated with antifungal ingredients. Hydrocolloids (polysaccharides such as cellulose derivatives, alginates, pectins, or gums, and various plant proteins) and food-grade lipids are the main components of the matrix of composite coatings. Interesting antifungal ingredients for edible coatings include GRAS salts, essential oils, and antagonistic microorganisms. Low-toxicity chemicals of natural origin include plant extracts and essential oils, antifungal peptides and small proteins, and coatings based on chitosan or plant gels like those from Aloe spp. Efficacy and overall performance, advantages, disadvantages, limitations, and potential combinations of these alternatives in hurdle technologies for postharvest decay control are discussed.

Sweet pepper (Capsicum annuum L.) is one of the most important fruit crops in Israel and other Mediterranean countries. Various pepper-importing countries, such as the USA, demand quarantine security protocols to diminish the risk of accidental introduction of the Mediterranean fruit fly (medfly) Ceratitis capitata (Wiedemann) on imported fruit. Effective quarantine treatment protocols must combine complete insect kill, minimal damage to plant tissue, and reasonable cost. Recently, we developed a method for the successful artificial infestation of sweet pepper fruit with medfly eggs, and improved this protocol to allow medfly larvae to proceed to the L1, L2 and L3 stages, and then to subject them to cold-treatments tests. Our results showed that all tested stages (egg, L1, L2 and L3) were totally killed by simulated in-transit cold quarantine treatments at 1.5 °C or 4 °C for 21 d, which represents an average ship journey from Israel to distant markets such as Japan or the USA. Based on emerging pupae in the control, average numbers of viable organisms under the different treatments were approx. 6235 eggs, and 1000–1250 organisms in each of the treatments with advanced stages (L1–L3). These two cold quarantine treatments, especially the one at 1.5 °C, caused very little chilling redcution in fruit quality of the bag-packed pepper fruit, i.e., chilling injury complied with a commercially required reasonable level of overall quality. In contrast, unbagged peppers suffered significantly higher chilling injury than bagged ones, with accelerated decay and water loss. In conclusion, our results provide the basis for the future establishment of an export quarantine treatment protocol for bell pepper fruit. It should be based on in-transit storage at temperatures of 1.5 °C for 21 d to eliminate the medfly eggs and larval instars from pepper fruit while maintaining the commercial quality of the fruit.

The goal of this research was to evaluate the efficiency of 1-methylcyclopropene (1-MCP) on maintaining the quality parameters and antioxidant activity of bell pepper cv. Selika (an original red cultivar) and cv. H1530 (“ever-green” line) after 18 days storage at 7°C and 3 days at 20°C. Fruits were harvested at green color, from a commercial shade net house in the desert region in Israel. In both cultivars, 600 nL L−1 1-MCP reduced weight loss and maintained firmness more than control or 900 nL L−1 1-MCP. Overall, 1-MCP treatment had a pronounced effect on delaying ripening processes as shown by inhibiting color changes, decreasing decay, and maintaining quality of non-climacteric green pepper fruit. 1-MCP treatment reduced the lipophilic antioxidant activity of this fruit, but the hydrophilic antioxidant activity remained similar to that observed at harvest.

Satsuma mandarin is the earliest variety to appear at the beginning of the citrus harvesting season. However, the fruit cannot be harvested until its internal quality meets the minimum criteria required for export and marketing, i.e., total soluble solids (TSS) levels above 9.0%, acidity levels below 1.3% and ripening ratio (TSS/acidity ratio) ≥ 7. In a previous study [Burdon et al., 2007. Postharvest conditioning of Satsuma mandarins for reduction of acidity and skin puffiness. Postharvest. Biol. Technol. 43, 102–114], high-temperature conditioning (HTC) at 30 °C for 3–5 d significantly reduced juice acidity levels. In the present study, we confirmed that HTC for 5 d at 30 °C reduced juice acidity levels in early-season ‘Miho’ Satsuma mandarins by 0.3–0.5%, which resulted in an increase in ripening ratio from 5.5–6.0 at harvest to 7.5–8.0. Furthermore, we evaluated the possible combination of HTC and ethylene degreening treatments, in order to enable simultaneous acceleration of peel color development and reduction in juice acidity levels. Initial laboratory experiments revealed that peel color change was controlled solely by exposure to ethylene, whereas exposure to high temperatures primarily controlled the decrease in juice acidity levels. Packinghouse experiments in commercial degreening rooms confirmed the effectiveness of the combination of HTC and degreening treatments in accelerating peel color development, reducing juice acidity, and improving fruit sensory quality. The combined treatment did not cause any negative effects regarding incidence of decay and peel disorders, but did increase fruit weight loss. Overall, we showed that combining HTC at 30 °C for 5 d with ethylene degreening provides several major benefits for early-season mandarins: (1) it enables earlier harvesting, thus extending the marketing season; (2) it ensures that the fruit will meet the strict minimum-standard criteria and thus reduce the risk of quality rejection; (3) it improves fruit sensory quality and, therefore, consumer acceptance of early-season fruit. Nevertheless, special care must be taken to avoid excessive weight loss caused by exposure to high temperatures.

BACKGROUND: Mandarins suffer from accumulation of off-flavours after harvest. In this study the sensory quality and aroma profile composition of homogenised segments of untreated (control) and wax-coated ‘Mor’ mandarins after 7 days at 20 °C or 3 or 6 weeks of cold storage at 5 °C were examined. RESULTS: Fruit taste score decreased during storage and following wax coating, and this was attributed to decreases in sourness and mandarin flavour and accumulation of off-flavours. Aroma profiling identified 31 volatiles that decreased by at least 50% during storage and after waxing and thus may be involved in the observed flavour loss. In contrast, 13 volatiles, mostly belonging to ethanol fermentation and fatty acid and amino acid catabolism pathways, significantly increased at least twofold and probably contributed to off-flavour enhancement. CONCLUSION: The results showed that after harvest there was a progressive decrease in sensory quality of ‘Mor’ mandarins. It is proposed that observed decreases in contents of sesqui- and monoterpenes and short-chain oxygenated fatty acids may contribute to the decrease in mandarin flavour, whereas increases in the contents of ethanol fermentation metabolites and derivates of fatty acid and amino acid catabolism are most likely involved in causing the enhanced sensation of off-flavours. Copyright © 2010 Society of Chemical Industry

The goal of this three-year study was to develop a quarantine-like treatment for two commercial sweet pepper (Capsicum annuum L.) cultivars, based on physical treatments and packaging materials, and to understand, in part, the chilling resistance-mode-of-action. This research has revealed that individual shrink packaging following prestorage-HWRB treatment, significantly reduced chilling injuries and chilling severity, as shown by very low percentage of CI and a very low CI index, while maintaining a good overall quality (less decay incidence and weight loss) after 21 d at 1.5°C plus 3 d at 20°C (sea transport to USA and Japan from Israel + marketing simulation). 88 Prevention of chilling injury in pepper The chilling injury reduction is mainly due to a significant water loss reduction by the shrink film, while HWRB treatment contributed mainly to a significant decay reduction, and to some degree of inhibition of chilling development. Cultivar ‘Selika’ was found less susceptible to chilling then cultivar ‘7158’. Abbreviations: chilling index CINX chilling injury CI hot water rinsing and brushing HWRB hot water dip HWD shrink packaging SP tap water rinsing and brushing TWRB. INTRODUCTION Sweet bell pepper (Capsicum annuum L.) is an important vegetable crop worldwide and can be consumed in many colours (Frank et al. 2001). Pepper is rich in vitamins, especially A and C, and is low in calories (Howard et al. 1994). The storage life of pepper fruit is limited by pathological deterioration (Ceponis et al. 1987), rapid water loss during prolonged storage (Diaz-Perez et al. 2007), and susceptibility to chilling injury (CI), which limits storage to temperatures above 7°C (Paull 1990). At temperatures below 7°C, within several days chilling injuries appear and are associated with severe pitting, weight loss, calyx darkening and decay development (Lim et al. 2007). Cold-based quarantine treatments (exposure to 1.1-2.2°C for 14-18 d) (Palou et al. 2008), or heat-based quarantine treatments, commonly followed by cold storage to extend shelf-life (Neven 2003), against quarantine pests, such as the Mediterranean fruit fly Ceratitis capitata Wiedemann (Diptera: Tephritidae), must be currently applied to fresh fruits and vegetables exports to pest-free markets such as the United States or Japan. However, cold-based quarantine treatment is not feasible for bell peppers due to its susceptibility to chilling at temperatures below 7°C (Lim et al. 2007). Several technologies have been reported to induce fresh produce tolerance to cold temperature and to reduce the development of CI symptoms during cold storage and cold quarantine treatments; postharvest heat treatments (Sapitnitskaya et al. 2006, Ghasernnezhad et al. 2008) and/or plastic materials (Kehr 2002, Kosson 2003). E. Fallik, A. Bar-Yosef, S. Alkalai-Tuvia, Z. Aharon, Y. Perzelan, Z. Ilic, S. Lurie 89 The goal of this three-year study was to develop a quarantine-like treatment for sweet pepper based on physical treatments and packaging materials, and to understand, in part, the chilling resistance-mode-of-action. MATERIAL AND METHODS Plant material Two red sweet bell pepper cultivars (Capsicum annuum L. ‘Selika’ and ‘7158’), of uniform size (about 190 ± 10 g each), without defects or diseases were harvested at 90% coloration, during the growing season from late December to April in 2005, 2006 and 2007, from the Arava valley in the south of Israel. Four harvests were conducted during each year. Treatments and years of studies The following treatments have been conducted: 1. TWRB Fruits were rinsed over brushes with tap water (~22°C) for 15 s. This treatment served as control; 2005, 2006, 2007, 2. HWRB (commercial treatment) Fruits were rinsed over brushes with hot water at 55°C for 15 s (Fallik et al. 1999); 2005, 2006, 2007, 3. HWD Hot water dips at 52°C for 2 min; 2005, 4. Curing Incubation at 44°C for 8.5h (US-APHIS, 1994/6); 2005, 5. HWRB + Curing 6 h incubation at 38°C and 85% RH; 2006, 6. HWRB + SP Individual shrink packaging (Cryovac ® D-940, 19 μm thick, shrink tunnel oven temperature 170°C for 2-3 s); 2005, 2006, 2007, 7. TWRB + SP; 2007. Quality traits Fruit quality parameters were evaluated at the end of 21 day-storage at 1.5°C and relative humidity (RH) of 93% followed by 3 days at 20°C, RH 70% (marketing simulation). Weight loss was expressed as percentage of weight loss from the initial weight of ten fruits per carton. Fruit firmness was evaluated on ten fruit per carton by placing each fruit horizontally between two flat surfaces and 2 kg weight loaded (Fallik et al. 1999). Fruit was considered very firm with 0-1.5 mm residual deformation; firm = 1.6-3.0 mm deformation; soft = 3.1-4.5 mm deformation; very soft = more than 4.6 mm deformation. Fruit was considered decayed once fungal mycelia appeared on the peel or calyx. Decay was expressed as a percentage of the total initial fruit number. Chilling injury – a fruit with a sunken pitting of more than 2 mm on the skin or calyx was considered as a damaged fruit. CI was expressed as 90 Prevention of chilling injury in pepper a percentage of damaged fruits from the total initial fruit number. The severity of the chilling injury was expressed as chilling index (CINX) – on a scale of 0 to 3 with 0 = no chilling injury; 1 = minor damage of less than 10% covering the fruit peel; 2 = moderate damage with 10 to 30% of damage covering the peel, and 3 = severe damage with more than 30% chilling damage. The index was calculated as follows: (number of fruits without damage X 0 + number of fruits with minor damage X 1 + number of fruits with moderate damage X 2 + number of fruits with severe index X 3) / total number of fruit. Chilling injury development The development of CINX was monitored for TWRB-treated fruit and HWRBtreated fruit stored 21 days at 1.5°C plus 3 days at 20°C. CINX was evaluated every 3 days and each treatment consisted of four boxes with 5 kg fruit. The results are shown for ‘Selika’ only as similar results were obtained also for cultivar ‘7158’. The experiment was repeated twice. Statistical analysis Four experiments were conducted each year, from late December to late March, once a month. Each treatment consisted of four export cartons with 5 kg fruit. Angular transformation was applied before the analysis of the incidence of decay. All data were subjected to one or two-way statistical analysis at p = 0.05 using JMP6 Statistical Analysis Software Program (SAS Institute Inc. Cary, NC., USA). RESULTS Chilling injury development Chilling injury became visible at day 6, in both TWRB and HWRB (Fig. 1). Until day 15 th , the CINX was similar. From day 15 and onward, CINX of HWRB-treated fruit increased more slowly than TWRB-treated fruit. Quality evaluation 2005 – After 21 d at 1.5°C plus 3 d at 20°C, HWRB + shrink (SP) in both cultivars, significantly maintained fruit quality as shown by lower weight loss and firmer fruit, a relative low decay incidence, and low percentage of CI which was associated with a low CINX (Tab. 1). Except for HWRB + SP, all other treatments significantly lost more weigh and fruits were soft. TWRB-treated fruit and ‘curing’ had a significant higher decay incidence. The pepper cultivar ‘7158’ was found to be more susceptible to CI than ‘Selika’. Fruit kept at 44.5°C for 8 h (Curing) and E. Fallik, A. Bar-Yosef, S. Alkalai-Tuvia, Z. Aharon, Y. Perzelan, Z. Ilic, S. Lurie 91 fruit treated at 52°C for 2 min (HWD) suffered from severe heat damage (data not shown). 2006 – Based on the 2005 results, instead of 44.5°C for 8 h, fruit were kept at 38°C for 6 h (Curing) and HWD was omitted. In both cultivars, HWRB + SP significantly maintained fruit quality based on weight loss, firmness, decay incidence, CI and CINX (Tab. 2). Cultivar ‘7158’ was more susceptible to CI than ‘Selika’, however the chilling severity (CINX) was similar. The fruits treated with WRB and curing lost significant weight which also affected fruit firmness, and had a significantly higher decay incidence. 2007 – TWRB + SP and HWRB + SP-treated fruits, in both cultivars, had the lowest weight loss and firmer fruits after 21 d at 1.5°C plus 3 d at 20°C. These two treatments significantly reduced CI and CINX compared to the other treatments (Tab. 3). A high decay incidence was monitored in TWRB + SP-treated fruits, in both cultivars, while HWRB + SP-treated fruit had low to moderate decay incidence. Nonshrink-packed fruit of cultivar ‘7158’ was significantly more susceptible to CI, then ‘Selika’. Day 0 3 6 9 12 15 18 21 24 27 C h il li n g I n ju ry I n d e x 0.0 .2 .4 .6 .8 1.0 1.2 1.4 TWRB HWRB Figure 1. The effect of tap water rinsing and brushing (TWRB) and hot water rinsing and brushing (HWRB) on pepper ‘Selika’ chilling index during 21 day storage at 1.5°C + 3 days at 20°C 92 Prevention of chilling injury in pepper T ab le 1 . T h e in fl u en ce o f v ar io u s p h y si ca l tr ea tm en ts i n c o m b in at io n w it h s h ri n k p ac k ag in g , o n f ru it q u al it y a ft er 2 1 d s to ra g e at 1 .5 °C p lu s 3 d a t 2 0 °C i n 2 0 0 5 , th e re su lt s ar e th e m ea n o f 3 e x p er im en ts

The main goal of this research was to evaluate the efficacy of 1-methylcyclopropene (1-MCP) on chlorophyll degradation, antioxidants activity and quality parameters of two bell peppers ( Capsicum annuum L.) cultivars; cv. Silica (an original red cultivar) and cv. H1530 ("ever-green" line) after 18 d storage at 7°C and 3 d at 20°C. Immediately after harvest, fruits were rinsed over brushes at 55°C for 15 s and were exposed to 1-MCP at concentrations of 300 nl/L or 450 nl/L for 24 h at 20°C prior to storage and shelf-life simulation. In both cultivars, 1-MCP at concentration of 450 nl/L was significantly more effective in reducing weight loss, maintaining firmness, reducing decay incidence, and inhibiting color development, than 300 nl/L and untreated control fruit. However, the color inhibition of green-harvested red cv. Silica was significantly more affected by 1-MCP at 450 nl/L, then 'ever-green' cv. H1530.1-MCP treatment reduced the rate of lipophilic antioxidant activity (LAA). The hydrophilic antioxidant activity (HAA) remained practically unchanged after storage period in comparison on the beginning of storage. In green pepper fruits, the HAA:LAA ratio was 1:5 and 1:8 depending on postharvest treatment (1-MCP, 300 or 450 nl/L) and cultivars differences. INTRODUCTION

Fruit of pepper (Capsicum annuum L.) is hollow by nature, which limits its water reservoir capacity, and as such, small amounts of water loss result in loss of freshness and firmness, which reduce fruit quality, shelf life, and market value. In order to understand the basis for water loss from fruit, 10 pepper accessions with wide variation in water loss rate were used to study physiological and biochemical factors associated with postharvest water loss in ripe pepper fruit during storage. Postharvest water loss rate in ripe pepper fruit stored at 20 °C, and 85% relative humidity, was found to be associated with cell membrane ion leakage, lipoxygenase activity, and total cuticular wax amount. Total cuticular wax amounts were highest in the high-water-loss pepper fruit, and lowest in the low-water-loss fruit. However, total cuticle amount (isolated enzymatically and quantified gravimetrically), total cutin monomer amount, and the amount of individual cutin monomer and wax constituents (determined using gas chromatography mass spectrometry) indicated no direct association with postharvest water loss rates. Fruit fresh weight, pericarp weight, pericarp surface area, pericarp thickness, initial water content, and dry matter were highly associated with each other, but less so with water loss rate. Fruit of accessions displaying high fruit water loss rate matured and ripened earlier than fruit of accessions displaying low-water-loss rate. Cell membrane ion leakage and lipoxygenase activity were higher after storage than immediately after harvest. Pepper fruit total cuticle wax amount, lipoxygenase activity, and cell membrane ion leakage were directly related to postharvest water loss rate in pepper fruit during storage.

The goal of this work was to evaluate the external, internal and sensory traits of ‘Galia’-type melon fruit coated with three polyethylene-based waxes with different solid matter and shellac contents (‘Zivdar’, ‘Tag’ and ‘Tag-A’) or with natural beeswax (‘Beeswax’). After 14 days at 5 °C plus 3 days at 20 °C, the polyethylene-based wax ‘Tag’ was found to maintain both external and internal fruit quality as evaluated by weight loss, firmness, colour development, decay incidence, and soluble solids content. Tag-treated melons also had better sensory quality, as evaluated by organoleptic tests and aroma volatiles. Treatment with the waxes ‘Zivdar’ and ‘Tag-A’, which contain high amounts of shellac in proportion to ‘Tag’ and ‘Beeswax’, significantly increased off-flavour in the melon fruit due to high-internal levels of CO 2 , ethanol, acetaldehyde and ethyl acetate. Untreated fruit, or fruit that were coated with ‘Beeswax’ had the best taste and enhanced ethyl butanoate—(responsible for fruity-pleasant notes), butyl acetate and 2-methyl propyl acetate. Despite the improved organoleptic quality, control and ‘Beeswax’-treated fruit suffered from high-decay incidence and soft texture. Overall good quality and sensory attributes of ‘Galia’-type melon can be achieved by using waxes that contain no, or very low amounts, of shellac. These waxes reduce water loss, improve the general appearance and maintain pleasant, sweet and fruity aroma notes of the fruit even after prolonged storage.

This review summarizes the latest developments in hot water immersion treatment (HWT) and hot water rinsing and brushing (HWRB) technologies. These treatments kill pathogens that cause surface decay, while maintaining fruit quality during prolonged storage and marketing. They also are relatively easy to use, have a short operating time, and are efficient in heat transfer. The cost of a typical hot water technology commercial system is significantly less than that of a commercial vapor heat treatment system. The physiological responses of cultivars of different fruit species to heat treatments vary according to season, growing location, soil type, production practices and fruit maturity. In general, the higher the temperature, the shorter the treatment in order to avoid heat damage. HWT is applied at temperatures between 43 and 53 °C for periods of several minutes up to 2 h for quarantine treatments, while HWRB is employed commercially for 10–25 s at temperatures between 48 and 63 °C. The time and temperature of exposure that benefits fresh harvested quality depends on cultivar, fruit maturity, fruit size and condition during the growing season. Both HWT and HWRB inhibit ripening, reducing decay incidence and in several commodities induce resistance against pathogens and against chilling injuries.

Tomato fruit cracking occurs both during ripening and after harvest. Cracked fruits cannot be marketed and the cracks form sites for fungal penetration and infection. An assay based on immersion of the fruit in water was developed to study factors involved in fruit cracking. Adding calcium to the water reduced cracking whereas chelating agents increased cracking. Mineral analysis of the fruit following calcium treatment demonstrated an increase in bound calcium, while CDTA reduced the amount of soluble calcium. Decrease in fruit weight associated with water loss during storage was correlated with a decrease in the cracking potential of the fruit. Conversely, ripening during storage resulted in an increase in the cracking potential. Immersion of the fruit in acidic phosphate or citrate buffers promoted cracking whereas neutral or basic buffers prevented cracking. The cracking potential of cherry tomatoes was high after morning harvest, and it declined at noon and was low after evening harvest. It is anticipated that this study will assist to evaluate positive or negative practices which may influence cracking of cherry tomatoes after harvest.

The production of acetaldehyde, ethanol, ethylene and carbon dioxide by ripening tomatoes at 22 °C was measured following inoculation with a spore suspension of Botrytis cinerea. The aim was to determine whether infections could be detected before the disease symptoms became evident. Decay became visible between days 2 and 3 following inoculation. However, ethylene could be detected more than 24 h before the first decay symptom was visible. A marked increased in CO 2 could be detected only at day 4 from inoculation and was associated with decay development. Acetaldehyde evolution in Botrytis -inoculated fruit increased from day 3 to 5 from inoculation and then declined, while a marked increase in ethanol evolution was detected from day 5 only. Ethylene might be used as an early marker for infection in harvested fresh produce.

The aroma development in two Israeli ‘Galia’ melon cultivars ( Cucumis melo var .reticulans , cv. C8 and cv. 5080), was monitored. Sensory assessment was also performed, along with measurements of firmness, colour, total soluble solids, and decay incidence. A new kind of mass spectrometric sensor measurement for aroma analysis was coupled with the headspace SPME-GC method. Generally, cv. C8 fruit had higher levels of aroma volatiles than cv. 5080 fruit, but a shorter shelf life. However, cv. 5080 fruit was firmer and had higher sugar contents and therefore, was more acceptable to consumers. In order to get the best quality, fruit should be harvested when light yellow with some green areas (colour 3). During maturity, 2-methylbutyl acetate, hexyl acetate, butyl acetate, 3-hexenyl acetate, and isobutyl acetate levels increased when the peel colour turned from green to light yellow. After applying multivariate statistics to the mass spectrometric sensor data obtained from the individual melon samples, separated factor groups were obtained from different postharvest examinations. A rapid and reliable prediction of the optimal harvest date is possible for both melon cultivars, based on the measured aroma profiles.

A rapid method for simultaneously rinsing and disinfecting fresh harvested produce using a hot-water rinse and brushes (HWRB) was tested on Galia melon (Cucumis melo cv. reticulatus) fruit. The optimal treatment to reduce decay while maintaining fruit quality after prolonged storage and marketing simulation was 59 ± 1°C for 15 s. Trial shipments by sea transport to Europe demonstrated that treating melon with a commercial-scale HWRB machine (3 tonnes fruit h−1) maintained significantly better overall quality of treated fruit compared with untreated fruit. Exposing spores of Alternaria alternata and Fusarium solani to 60°C for about 15 s in vitro reduced germination by 48% and 42%, respectively. Employing HWRB resulted in a 3-log reduction in total colony-forming units (CFU) of the epiphytic microbial population, compared with untreated fruit. Scanning electron microscopy (SEM) showed that HWRB removed soil, dust and fungal spores from the fruit surface, and partially or entirely sealed natural openings in the epidermis.

Distribution of high-quality litchi ( Lychee chinensis Sonn.) fruits to global markets depends exclusively on postharvest treatments to suppress peel browning. The current standard treatment of litchi fruits in Israel includes fumigation with sulfur dioxide (SO 2 ) followed by dipping the fruits in hydrochloric acid containing the fungicide prochloraz. As part of the effort to reduce the use of potentially hazardous chemicals in agriculture, we developed a new procedure that may enable SO 2 to be avoided. Instead of fumigation, litchi fruits are sprayed with hot water while being brushed in a revolving drum, after which the fruits are subjected to hydrochloric acid treatment. Fruits that are processed in this way maintain a uniform red color for at least 35 days, without apparent deterioration in external or internal quality, or taste. Physiological studies demonstrate that polyphenol oxidase (PPO) activity is reduced by the hot water brushing (HWB) procedure as compared with controls but not to the same extent as inhibition by SO 2 treatments. In addition to its effect on PPO activity, HWB may lead to reduced pH of the pericarp, or more uniform distribution of the acid in it. This result suggests that HWB may act by bruising the external layer of the pericarp allowing the peel to be uniformly exposed to the acid which may inhibit PPO activity and maintain the anthocyanins in their red-pigmented form.

The marketing of organic citrus fruit has markedly increased during the last few years. However, these fruits are not treated with chemical fungicides and suffer from relatively high rates of decay. In this study, we examined the possible use of a new hot water brushing (HWB) treatment, to disinfect the fruits and reduce decay development during postharvest storage. Preliminary observations have shown that a minimum exposure period of 20 s at 56°C was required to inhibit Penicillium digitatum (Pers.: Fr.) Sacc spore germination in vitro. In vivo studies, carried out by rinsing and brushing the fruit 24 h after artificial inoculation with a P. digitatum spore suspension, indicated that HWB at 56, 59 and 62°C for 20 s, reduced decay development in the infected wounds to only 20, 5 and less than 1%, respectively, of that in untreated control fruits or fruits treated with tap water. The effects of HWB at 56, 59 and 62°C for 20 s on epiphytic microflora, was further confirmed by the reduction of the microbial counts (CFU) on the fruit surface to only 24, 12, and less than 1%, respectively, of those on fruit that had been rinsed and brushed with tap water. Scanning electron microscopy showed that HWB at 56°C for 20 s had smoothed the fruit epicuticular waxes and thus covered and sealed stomata and cracks on the fruit surface, which could have served as potential pathogen invasion sites. Postharvest storage experiments using various organically grown citrus cultivars such as ‘Minneola’ tangerines, ‘Shamouti’ oranges and ‘Star Ruby’ red grapefruit, showed that HWB at 56°C for 20 s reduced decay development by 45–55%. The HWB treatment at 56°C did not cause surface damage, and did not influence fruit weight loss or internal quality parameters.

A combined hot water spray and fruit brushing (hot water brushing–HWB) treatment for 15–20 s was developed for reducing the incidence of postharvest disease caused by Alternaria alternata and improving mango fruit keeping quality. The efficacy of the hot water treatment was tested over a range of temperatures from 48 to 64°C, in combination with prochloraz treatment and fruit waxing. Hot water brushing of fruits significantly reduced decay (infected area) development by A. alternata. But after storage for 3 weeks at 12°C and another week at 20°C, the reduction of disease incidence by HWB and prochloraz treatment (900 μg ml−1) was more effective than by HWB alone. HWB treatment for 15 s improved colour development and was more effective than the common, commercial 5 min dip treatment at 55°C. The combination of fruit HWB and waxing yielded high quality fruits with less decay development.

Postharvest heat treatments have been proposed as non-chemical means for enhancing storage of fruits and vegetables. Various regimes of time and temperature in either hot air or hot water maintain fruit firmness and diminish the incidence and severity of pathological diseases. Treatment with calcium, alone or in combination with heat, has similar beneficial effects. Little attention has been paid to the organoleptic effect of these treatments, upon which consumer acceptability ultimately rests. We heated (38°C, 3 d) mature-green or pink tomatoes (Lycopersicon esculentum, L., cv. 'Daniella') and measured overall consumer preference after the fruit were stored at 12°C for 10 d. Heated and non-heated fruit were rated similarly for acceptability by a taste panel, with no off-flavours being detected. Apples (Malus domestica, Borkh., cv. 'Golden Delicious') were infiltrated with 2% calcium chloride, or heated (38°C, 4 d), or heated and then infiltrated prior to 6 months' storage in air at 0°C. A range of flavour and texture attributes were then rated by tastes panellists. Heated and/or calcium-treated fruit were perceived as crisper, sweeter, and overall more acceptable than untreated fruit. We conclude that, in addition to conferring physiological benefits on stored tomatoes and apples, heat and calcium treatments do not damage and may even improve consumer acceptability.

The efficacy of a prestorage dry heat treatment and a hot water dip was investigated for reducing storage rots on bell peppers and tomatoes. The best results were obtained with hot air at 38°C for 48 to 72 h or hot water at 50 to 53°C for 2 to 3 min. Under these conditions in vitro germination and growth of Alternaria alternata and Botrytis cinerea were weakened or prevented. The effect of the heat treatment in vivo was more pronounced, and fungal development was prevented on inoculated fruits. Following the heat treatment the produce could be stored at low temperature without developing chilling injury. The dry heat treatment was also effective in preventing the development of insect pests such as Ceratitis capitata Weidmann (medfly). This is the first report of a single heat treatment being able to control fungal and insect pests and beneficially affect fruit physiology.