The fruit was then stored at 5 degrees C and then at room temperature, both for varying lengths of time. With the apricots, heat treatment usually resulted in lower disease incidence and severity for both inoculated and noninoculated fruit. Similarly, brown rot on peaches was greatly reduced, however, some skin browning did occur as a result of the heat treatment. Unlike many chemicals, she notes, hot water treatments do not leave a residue for prolonged control. The potential for extended storage is therefore dependent on the degree of sanitation and other conditions after the dip.
Hot water can also reduce storage life if fruit injury occurs, as noted above.
Energy costs are also an issue, but Mitcham believes that some of the heat produced during the cooling process could be diverted to heat the water baths. According to Mitcham, hot water baths are already practiced for decay and insect control on oranges, mangoes, and papayas. However, she has encountered widely varying reactions from growers and handlers of temperate zone fruits. The idea of heating the fruit first takes some getting used to. Chemicals have been the cornerstone of postharvest quality in the past.