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In recent years, many researchers have shown the importance of pre-storage heat stress for maintaining fruit freshness longer during storage at non- chilling temperatures. This technique has successfully been applied on a number of fruits and vegetables storage process. In the present research project, amanatsukan orange and mature green tomato (cvs. Momotaro and Carousel) were treated by a single heat stress [hot air (HA) or hot water (HW)] and a double heat stress (combination of HA+HW or HW+HA) before storage. The pre-storage heat treatment decreased the rate of water loss of the fruits during storage as compared to the untreated control. The combination of double heat stress had a substantial effect in delaying fruit color development. Therefore by making certain adjustments in time/temperature regimes, such treatments can facilitate postharvest handling and enable a longer period of storage before the fruit are put on display at a retailer.

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Dr. Safdar received M.Sc (Hons) degree with Gold Medal from Gomal Univ. Pakistan and M.S from Ehime Univ. Japan. He did Ph.D. in Agronomy and Postdoc in Reading Univ. UK. He is Editor and Reviewer in various intl. journals and published over 80 research papers. He is approved Ph.D. supervisor by HEC and a productive scientist by PCST Pakistan.

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