Cantaloupes treated with 135° F water for 15, 30, or 60 seconds had significantly less stem-scar mold and surface mold than melons treated with 71° water (wet check). A 30-sec immersion controlled stem-scar mold slightly better than a 15-sec immersion. The addition of 600 ppm captan to the water at 135° significantly reduced stem-scar mold and surface mold compared to the hot-water treatment alone. Alternaria, Fusarium, and Rhizopus spp. were the fungi most frequently associated with these infections. Quality was evaluated after holding the melons for 7 days at 46° plus an additional 3 days at 72°.
In 3 of the 6 tests, the hot-water treatments significantly increased suture browning of the melons compared to the wet check. The fungicide did not influence suture browning.
General appearance of the melons treated at 130°, 135° or 145° was significantly better than that of the wet check (71°) melons, because of mold control by the hot water.