Reduction of postharvest losses of Galia melon by a short hot‐water rinse

Abstract

A rapid method for simultaneously rinsing and disinfecting fresh harvested produce using a hot‐water rinse and brushes (HWRB) was tested on Galia melon (Cucumis melo cv. reticulatus) fruit. The optimal treatment to reduce decay while maintaining fruit quality after prolonged storage and marketing simulation was 59 ± 1°C for 15 s. Trial shipments by sea transport to Europe demonstrated that treating melon with a commercial‐scale HWRB machine (3 tonnes fruit h−1) maintained significantly better overall quality of treated fruit compared with untreated fruit. Exposing spores of Alternaria alternata and Fusarium solani to 60°C for about 15 s in vitro reduced germination by 48% and 42%, respectively. Employing HWRB resulted in a 3‐log reduction in total colony‐forming units (CFU) of the epiphytic microbial population, compared with untreated fruit. Scanning electron microscopy (SEM) showed that HWRB removed soil, dust and fungal spores from the fruit surface, and partially or entirely sealed natural openings in the epidermis.