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Control of crown rot in 'Santa Catarina Prata' and 'Williams' banana with hot water treatments

, : Control of crown rot in 'Santa Catarina Prata' and 'Williams' banana with hot water treatments. Postharvest Biology and Technology 14(1): 71-75

Clusters of Santa Catarina Prata and Williams banana fruits were held in water at 45, 50 or 55 degrees C for up to 40 min followed by a 20-min dip in ambient temperature water. Exposure of fruits to water at 55 degrees for 10 min or longer caused severe skin scald and resulted in a failure to soften. Scald generally only occurred on fruits treated for 30 min or longer at 50 degrees. Scald development on fruits treated at 45 degrees for 40 min varied with harvest date.


DOI: 10.1016/s0925-5214(98)00034-9

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