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Postharvest Biology and Technology of Fruits, Vegetables, and Flowers

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HEAT TREATMENT FOR ENHANCING POSTHARVEST QUALITY 255<br />

heated in moist forced air remained cooler than the air. The authors suggest that the latent<br />

heat <strong>of</strong> condensation may be responsible for the hotter surface temperature during vapor<br />

forced-air heating, <strong>and</strong> that evaporative cooling may result in the lower surface temperatures<br />

in moist forced air. These data indicate that the water vapor pressure during forced-air<br />

heating influences the surface heat transfer coefficient (Shellie <strong>and</strong> Mangan, 2000) <strong>and</strong> has<br />

a tremendous influence on the potential to develop skin scalding.<br />

11.7 Internal damage<br />

Internal injury to fruit can also occur as a result <strong>of</strong> heat treatment, sometimes in the absence<br />

<strong>of</strong> any external damage. Internal damage can include flesh darkening in avocado, citrus,<br />

lychee, nectarine, <strong>and</strong> sapote mammey (Jacobi et al., 1993; Shellie et al., 1993; Lay-Yee<br />

<strong>and</strong> Rose, 1994; Diaz-Perez et al., 2001; Follett <strong>and</strong> Sanxter, 2003). Internal damage can<br />

appear in mango <strong>and</strong> papaya as poor color development, abnormal s<strong>of</strong>tening, the lack <strong>of</strong><br />

starch breakdown, <strong>and</strong> the development <strong>of</strong> internal cavities (An <strong>and</strong> Paull, 1990; Mitcham<br />

<strong>and</strong> McDonald, 1993). Jacobi et al. (1996) observed injuries to mango fruit from hot water<br />

treatment, which included surface damage but also internal cavities <strong>and</strong> starchy layers<br />

beneath the skin (Fig. 11.8). Traditional heat treatments naturally contain a controlled<br />

atmosphere effect because <strong>of</strong> the modification <strong>of</strong> internal atmospheres during treatment.<br />

Mitcham <strong>and</strong> McDonald (1993) demonstrated that CO 2 increased to 13% <strong>and</strong> O 2 decreased<br />

to 6% in mangoes subjected to high-temperature forced-air treatments <strong>and</strong> was related to the<br />

development <strong>of</strong> internal cavitation in the mango fruit. Esquerra <strong>and</strong> Lizada (1990) showed<br />

a similar modification <strong>of</strong> the internal atmosphere <strong>of</strong> “Carabao” mangoes following vapor<br />

heat treatment. Vapor heat-treated mangoes increased in internal cavitation from a range <strong>of</strong><br />

Fig. 11.8<br />

Internal injury in mango fruit caused by hot air treatment.

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