Changes in Peaches After Hot-Water Treatment. Douglas J. Phillips, Plant Pathologist, Market Quality and Transportation Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Fresno, CA 93747. Rodney K. Austin, Agricultural Research Technician, Market Quality and Transportation Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Fresno, CA 93747. Plant Dis. 66:487-488. Accepted for publication 25 August 1981. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. The American Phytopathological Society, 1982. DOI: 10.1094/PD-66-487.

Injury to peaches treated with hot water was examined in 24 tests during 1978 and 1979. Peaches were immersed in 45, 50, or 55 C water for 1.5, 2.5, or 5 min. Hot-water treatment increased staining by fast green dye, weight loss, and surface browning of the fruit. The increase of fast green dyeing indicates that hot-water treatment caused a subtle change in the surface tissues of the fruit.

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