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Zhengke Zhang, Zhaoyin Gao, Min Li, Meijiao Hu, Hui Gao, Dongping Yang, and Bo Yang

. Sci. 101 397 400 Promyou, S. Ketsa, S. van Doorn, W.G. 2008 Hot water treatments delay cold-induced banana peel blackening Postharvest Biol. Technol. 48 132 138 Rugkong, A. McQuinn, R. Giovannoni, J.J. Rose, J.K.C. Watkins, C.B. 2011 Expression of

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Marja Rantanen and Pauliina Palonen

-Cepeda et al., 1992 ; Snir, 1983 ; Williamson et al., 2002 ). Furthermore, sublethal stress caused by hot water treatment seems to be an effective method to break dormancy. Water at 50 °C released dormancy in grapevine ( Vitis vinifera L.) buds ( Orffer

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Cristina Besada, Alejandra Salvador, Lucía Arnal, and Jose María Martínez-Jávega

was observed when fruit were treated with hot air treatments (HTs) ( Woolf et al., 1997a , 1997b ) or with hot water treatments (HWTs) ( Burmeister et al., 1997 ; Lay-Yee et al., 1997 ). Moreover, other positive effects of HWT on persimmon fruit such

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Jorge A. Osuna-Garcia, Jeffrey K. Brecht, Donald J. Huber, and Yolanda Nolasco-Gonzalez

.7%, respectively, while for the control weight loss was 5.1%. Fig. 1. Cumulative weight loss of ‘Kent’ mango fruit treated with aqueous 1-methylcyclopropene (1-MCP) with or without quarantine hot water treatment (QHWT). Data are means ± se (n = 10, except for A

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Warren E. Copes and Eugene K. Blythe

. Stem cutting preparation. Terminal stem cuttings, 3 cm in length, were used to evaluate leaf damage in response to hot water treatments. These cuttings were collected from the same ‘Gumpo White’ azalea plants from which stem pieces were obtained for

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Sarunya Yimyong, Tatsiana U. Datsenka, Avtar K. Handa, and Kanogwan Seraypheap

ranging from 37 to 255 kD ( A ) and 12 to 31 kD ( B ) in the pulp of ‘Okrong’ mango fruit during low-temperature storage (8 and 12 °C) for up to 15 d and subsequent ripening at 30 ± 2 °C for up to 5 d with (T) and without (C) hot water treatment (HWT) as

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Pavlos Tsouvaltzis, Angelos Deltsidis, and Jeffrey K. Brecht

h, and placed in a refrigerated storage room at 20 °C for 0 or 24 h before being processed (peeled and sliced). Preliminary experiments with 50 and 55 °C hot water treatments and pre-processing delays at 20 °C for up to 8 h were performed using

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Liping Kou, Yaguang Luo, Wu Ding, Xinghua Liu, and William Conway

for 8 min and 55 °C for 5 min provided, respectively, the best hot water and hot air treatments for table grapes. They also discovered that hot water treatment was preferable to hot air treatment ( Kou et al., 2007 ). Although grape berries are

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Zisheng Luo

Mei (Prunus mume `Daqinghe') fruit were immersed in 20 °C (control), 47 °C (HWT47), 50 °C (HWT50), or 53°C (HWT53) water for 3 min after harvest, then stored at 20 °C. Firmness, peel color, chlorophyll, chlorophyllase activity, soluble solids content (SSC), titratable acidity (TA), respiration, ethylene production, and pectinmethylesterase (PME) and polygalacturonase (PG) activity were monitored to determine the effects of hot water treatment in delaying fruit ripening. Control fruit displayed a typical climacteric pattern of respiration and ethylene production. Peak CO2 production and ethylene production were observed 6 days after harvest. Fruit softening was accompanied by decreases in hue angle, chlorophyll content, SSC, and TA and increases in chlorophyllase and PME and PG activity. Hot water treatment delayed the onset of the climacteric peaks of CO2 and ethylene production. The delays were associated with delays in fruit softening, consistent with lags in the rise of PME and PG activity; delays in yellowing and chlorophyll breakdown, consistent with lags in the rise of chlorophyllase activity; and delays in loss of SSC and TA. The shelf life of fruit increased by 6 days, or 60%, with HWT47, and by 8 days, or 80%, with HWT50 or HWT53.

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Allan B. Woolf and William A. Laing

Longitudinal halves of freshly harvested avocado fruit (Persea americana Mill. `Hass') were pretreated at 38C for 1 hour in a water bath, while the other half remained at 20C in air. Then the entire fruit was either treated from 1 to 10 minute at 50C, or held at 20C (controls). Fruit quality (daily evaluation of browning and internal quality when ripe), and pulse amplitude modulated (PAM) fluorescence measurements, were made on the skin of each fruit half 1 hour after hot water treatment (HWT), 3 hours later, and each subsequent day until ripening. The pretreated half of the fruit showed almost no development of external browning during the ripening period, while the nonpretreated halves were severely damaged by HWTs. External browning increased with longer HWT duration. Heat damage was also evident as hardening of the skin when fruit ripened, and such damage was reduced by pretreatment and increased with longer HWT duration. HWT had a rapid and marked effect on chlorophyll fluorescence (Fv/FM ratio) of avocado skin. Whereas fluorescence of control fruit remained constant over the first 5 days, in both pretreated and nonpretreated fruit, within 1 hour of HWT, the Fv/FM ratio had dropped to near minimal levels, with little further change. The value of Fv/FM 3 to 6 hours after the HWT was directly related to the duration of the HWT (P <0.0001). Although pretreatment almost eliminated browning, little effect of pretreatment could be detected in the Fv/FM ratio. There was a strong negative correlation (r = 0.93, P < 0.0001) between external browning and Fv/FM for nonpretreated fruit, but this correlation was not significant for pretreated fruit. We conclude that chlorophyll fluorescence clearly reflects effects of heat on the photosynthetic systems in avocado fruit, but does not detect the alleviation of heat damage by pretreatments.