Effects of different pre-storage heat treatments on the shelf quality and mold control of strawberry fruit

Fresh harvested Strawberries (Fragaria x ananassa Duch. cv. YongFeng) were subjected to heat treatments. Based on preliminary experiments, four treatment conditions were applied to strawberries by exposure to hot air (46 degrees C, 1 h and 48 degrees C, 30 min) and immersion in hot water (44 degrees C, 20 min and 46 degrees C, 15 min). Afterwards, the fruits respiration and quality were monitored after 1 day of cold storage (1 degrees C) and during 3 days of shelf life (18 degrees C) conditions. It was found that fruits with heat treatments had weaker respiration. Hot water immersion was effective in control of Rhizopus stolonifer which is one category of mold often causing postharvest decay of strawberry. Fruits heated at 48 degrees C, 30 min with hot air and 44 degrees C, 20 min with hot water had higher quality values than others.