A SHORT HOT WATER RINSE AND BRUSHES: A TECHNOLOGY TO REDUCE POSTHARVEST LOSSES – 4 YEARS OF RESEARCH

A unique method for simultaneously cleaning and disinfecting fresh agricultural produce has been developed (Israeli patent 116965). The fresh harvested produce is placed on several moving brushes and simultaneously rinsed and disinfected for 10 to 30 seconds with recycled hot water at temperatures between 50-65°C, depending on the type of produce.
This method was developed primarily to remove the dust from the calyx area of bell peppers in order to export the fruit to Europe and the USA. In addition to improving the general appearance of the fresh produce, hot water brushing also causes a 3 to 4 log reduction of the epiphytic pathogen population, thus significantly reducing decay development during storage and marketing.
Treated fruits lost significantly less weight due to melting of the natural surface wax, which seals natural openings or invisible cracks on the peel.
The short hot water rinse also increased fruit resistance against chilling injury and decay development.
Today this technology is used commercially on sweet bell peppers, melons, mangoes, sweet corn, kumquats, litchi, and tomatoes.
Currently more than 140 units are operated in packinghouses, with a capacity of 500 kg to 30 tonnes of fresh harvested produce an hour.
Postharvest losses have been reduced to less than 2%, thus saving Israeli farmers more than $15 million.
In addition, new markets in Europe and northern America have been opened for Israeli commodities.

IV International Conference on Postharvest Science

E. Fallik, S. Tuvia-Alaklai, A. Copel, A. Wiseblum, R. Regev

Heat treatment, mode of action, ripening

https://doi.org/10.17660/ActaHortic.2001.553.94