Decay Control and Quality Maintenance after Moist Air Heat Treatment of Individually Plastic-wrapped Nectarines

Abstract

Abstract Moist air heat treatment at 52C for 15 min prevented decay in individually plastic-wrapped or naked nectarine [ Prunus persica (L.) Batsch var. nectarina (Ait.) Maxim.] fruit puncture-inoculated with Monilinia fructicola (Wint.) Honey. Heat treatment for 5 or 10 min slowed decay development, but did not prevent it. In treatments where decay occurred, the wrap increased decay. Heat treatment tests at 52C for 15, 30, 45 min slowed softening and ethylene production of fruit. Wrapping alone reduced ethylene production 75% and respiration 12%, but did not significantly influence softening. The wrap reduced or eliminated undesirable skin browning associated with heat treatments.