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Effect of Postharvest Hot-Water Treatments on Spoilage of Cranberries in Storage

Author

Listed:
  • Anderson, R. E.
  • Smith, Wilson L., Jr.

Abstract

Report Summary: Hot-water treatments to reduce the development of spoilage of cranberries during or after storage were tested for 3 years. Treating berries before storage in 110°, 115°, 120°, or 125° F. water for 20, 10, 5, and 2 1/2 minutes, respectively, reduced the number of pathogens that survived, but did not always reduce the total spoilage of the berries. Generally the hot-water treatments reduced the development of spoilage better in early-harvested than in late-harvested berries. Hot-water treatments apparently increased the amount of physiological breakdown in late-harvested berries. The early-harvested berries developed less spoilage than the late-harvested ones.

Suggested Citation

  • Anderson, R. E. & Smith, Wilson L., Jr., 1971. "Effect of Postharvest Hot-Water Treatments on Spoilage of Cranberries in Storage," Marketing Research Reports 313255, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    • Handle: RePEc:ags:uamsmr:313255
    DOI: 10.22004/ag.econ.313255
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