Essential Principles of Postharvest Heat Treatments in Fruit Crops

In recent years, the field of heat treatment for commodities, particularly in the context of pest control and pathogen reduction, has advanced significantly. Hot water treatments (HWT) have emerged as a promising solution, addressing a range of postharvest challenges, from insect control to preventing fungal development and storage disorders like chilling injury. These treatments involve diverse time and temperature conditions, spanning from extended exposure at temperatures around 35 - 39°C in hot air to brief bursts at temperatures up to 63°C in hot water. Historically, much of the research in this field has been focused on solving specific problems, with less attention given to understanding how commodities themselves respond to these treatments. However, since the beginning of the 21st century, several research groups have taken an active interest in exploring the molecular responses and changes that occur within commodities subjected to heat treatment. By investigating these responses, researchers aim to not only optimize heat treatment strategies but also gain a deeper understanding of how commodities interact with these processes. In essence, this review provides valuable insights into the molecular dynamics of commodities undergoing heat treatments, shedding light on the intricate biochemical processes that influence their postharvest quality and safety.