Effects of heat treatment on postharvest quality of peaches Original Research Article

“Hujin” and “Baihua” peaches (Prunus persica (L.) Batsch.) were treated at temperatures ranging from 37 to 43 °C for 1–3 h with hot water and for 3–48 h with hot moist air, respectively. Heat treatment with hot water caused heat injury to Hujin peach, and therefore is not suitable for Hujin peach. Hujin peaches were heated by moist air at 37 °C for 3–48 h. Heating of Hujin peach at 37 °C for 12 h was most effective in maintaining hardness and reducing mass loss, while for Baihua peach, the most effective treatment was heating at 37 °C for 16 h.