Pectolytic enzymes of fungal origin (mostly Rhizopus spp.) contaminating raw apricot fruits may not be completely inactivated during thermal processing (i.e., 100°C/18 minutes). The remaining enzymes may seriously macerate fruits over a 6-to-18 month period after canning. Inactivation of crude enzymes was near exponential over a 4-log-cycle reduction of activity after heating at 121°C for up to 20 minutes. Serious overcooking of fruit at elevated temperatures discouraged further studies of heat inactivation. Laboratory and cannery tests demonstrated that a dilute spray or dip of sodium hydroxide (i.e., 1n/1 minute) at ambient temperature offered an inexpensive, simple means of inactivating fungal enzymes contaminating apricot fruits. Crucial to success was accurate maintenance of solution concentration and contact times. For adequate penetration of solutions, the fruit skins over fungal lesions required breaking. Jet sprays broke the skin over the Rhizopus softrot lesions if they contacted all fruit surfaces.