Heat treatments for the control of postharvest decay of fresh fruit: Case studies of peach brown rot, kiwifruit gray mold and citrus green and blue molds

The increase in restrictions on the use of synthetic fungicides has led to the adoption of new eco-friendly strategies that guarantee high quality and food safety standards, such as heat treatment (HT). This review focuses on the main HTs used to preserve peach, kiwi and citrus fruits from fungal infections during the postharvest phase. The mechanisms of action of HTs on fruits rely on induced resistance through genes regulation, and with a direct inhibition of fungal pathogens. Among the HTs, hot water (HW) and air treatments are mainly considered alongside 'curing' to manage postharvest infections caused by Monilinia spp., Botrytis cinerea, and Penicillium spp. The HTs were effective in controlling fungal diseases and improving fruit quality, nutritional value and shelf life. Consumer safety is ensured by HT, but this strategy should always be considered as part of an integrated management of postharvest fungal diseases, since HT alone does not provide complete decay control. The development of time × temperature combination remains the main challenge of HTs, to keep fruit quality and resistance during postharvest stage, even considering the evolution of the effects of agronomical approaches and of the phytosanitary management.