Heat Treatment of Fruits and Vegetables

Abstract

Almost one-third of the 1.3 billion tonnes of food produced is wasted or lost in the complicated journey from field to consumers. Improper postharvest handling, unfavorable environment and storage regimes, insect pests, and diseases are some important factors that cause this huge loss. Synthetic chemicals have been popularly commercialized for the control of postharvest pathogens and insect infestations. However, growing concerns due to potential health hazards have restricted the use of chemicals in postharvest management. Researchers have, therefore, felt the urgent need to develop safe, effective, and nondamaging physical treatments for disinfection and disinfestation of horticultural produce. This chapter discusses the beneficial uses of heat treatment of fruits and vegetables for maintaining produce quality and reducing postharvest losses.