Hot Water Rinsing and Brushing of Fresh Produce as an Alternative to Chemical Treatment after Harvest—The Story behind the Technology

For decades, heat treatments have been known to reduce or eliminate decay-causing agents and slow the physiological deterioration of freshly harvested fruits vegetables. years, fungicides pesticides used control fungi on However, these chemicals can contaminate environment be hazardous those who consume fresh produce. Therefore, treatments, lasting only minutes up several days, developed insects pathogenic produce after harvest. In 1990s, hot water rinsing brushing (HWRB) technology clean disinfect at relatively high temperatures (50 62 °C) for seconds (12–20 s) was Volcani Institute in Israel. This has improved over time is currently commercially crops Israel elsewhere. article discusses development this prestorage technology, from 1996 2006, describes effects HWRB internal external characteristics vegetables, as well possible mode action examined literature published since 1996.