Influence of Heat Treatments on Quality Retention of Fresh and Fresh-Cut Produce

Postharvest decay and insect infestation are two major causes that contribute towards higher postharvest losses during the fresh produce supply chain. Although decay and pest infestation could be controlled successfully via pesticide applications, the use of chemicals at the postharvest stage is becoming limited due to the strict regulations regarding pesticide residue levels enforced by importing countries. Heat treatments are environmentally friendly and recommended as alternative treatments to replace pesticide applications, especially with regard to fresh produce. These treatments help to eradicate pathogens or pests that are present on the fruit surface while maintaining the overall quality of the fresh produce during the supply chain. Browning is regarded as an economically important physiological disorder that causes detrimental effects on the quality maintenance of fresh-cut produce. Contamination of fresh produce by foodborne pathogens could occur at any stage during the production, harvesting, postharvest chain, or processing, and heat treatments could be recommended as an antibrowning or disinfection treatment for the fresh-cut industry. In light of the above, this review summarizes the effects of postharvest heat treatments on postharvest decay, insect infestation, physiological disorders, fruit ripening, retention of color, and bioactive compounds.