Abstract Purpose of review: Heat treatment has been used for quarantine and decay co ntrol in an increasing variety of crops, and its use has been extended to the inhibition of the ripening processes or the induction of resistance to chilling injury. Through a brief ov erview of certain studies about the physiological, pathological and physical principles of heat treatment with emphasis on the physical o r engi-neering aspects, an effort is made to determine the focus of further research. Main findings: Research effort on heat treatment in the postharvest stage has been increasing steadily in recent years, with successful laboratory investigations and some scale-up development of the us e of hot water, radio frequencie s, microwaves and hot air in d isinfes-tation, disinfection, chilling injury control and the slowing down of the ripening process in various fresh horticultural crops. Several aspects of the mechanisms of heat treatment in terms of decay control, induction of thermotolerance, and heat transfer under un iform heating media have been thoroughly evaluated. The threshold te mperature and uniformity in space throughout the entire duration of the process are the two most important factors that should be take n into account during heat treatment process development on an in dus-trial scale. Directions for future research: The challenge for heat treatment lies in the scale-up of some treatment methods by optimising the temperature range and duration, improving the uniformity of heat treatment, and conducting research into a protocol for the ado ption of different heat treatments as part of the postharvest chain. Keywords: none Abbreviations *Correspondence to: Jianbo Lu, McGill University, Mac-donald Campus, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, Quebec, Canada Stewart Postharvest Review 2007, 3: 4 Published online 01 June 2007 doi: 10.2212/spr.2007.3.4 Symbols k Thermal conductivity (W /m °C) h Heat transfer coefficient (W/m °C) r Radial coordinate originating from the fruit centre r
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