To control postharvest decay and insects, moist heat treatments of strawberries are studied
AuthorsFrank T. Yoshikawa
F. Gordon Mitchell
Authors AffiliationsF. T. Yoshikawa is UC Farm Advisor, Fresno County; F. G. Mitchell, Cooperative Extension, is Posthamest Pomologist, UC Davis; G. Mayer is Staff Research Associate, UC Davis.
Hilgardia 46(2):26-28. DOI:10.3733/ca.v046n02p26. March 1992.
Experiments with moist heat treatments of 'Chandler' strawberries at temperatures ranging from 99° to 115° F for durations of 20 to 100 minutes showed that fruit heated up to 104° F for 30 minutes were still judged marginally marketable. Although some decay can apparently be controlled with heat, it is doubtful that fruit can tolerate the amount of heat required for insect quarantines.
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