Table 3.
Hormetic effects of heat treatment in food

Food (Cultivar)	Experimental conditions	Hormetic effects
Asparagus (Atlas)	Hot water treatment Heated by immersion in water at 50°C for 5~25 min, 52.5°C for 2.5~12.5 min and 55°C for 1~5 min Optimal condition: 55°Cfor 3 or 2 min	•Inhibited postharvest anthocyanin synthesis(Siomos et al., 2005)
Leek (not mentioned)	Hot water treatment Heated by immersion in water at 50°C for 0~60 min, 52.5°C for 0~35 min, 55°C for 0~20 min and 57.5°C for 0~15 min	•Efficiently controlled postharvest leaf extension growth in stalks (Tsouvaltzis et al., 2006)
Potato (Superior)	Hot water treatment Erwinia carotovora and Fusariumsolani inoculation Heated by immersion in water at 52.5, 55 and 57.5°C for15, 20 and 25 min Optimal condition: 57.5°C for 20~30 min	•Inhibited sprouting or spoilage (Ranganna et al., 1998)
Satsuma mandarins (Gungchun)	Hot water treatment Heated by immersion in water at 52°C for 2 min, 55°C for 1 min and 60°C for 20 s Optimal condition: 60°C for 20 s	Disease resistance (Hong et al., 2007) No effect on the respiration rate, quality attributes, including pH, titratable acidity, soluble solids contents, weight loss, firmness and peel color
Grapefruit (Citrus paradisi)	Vaporheat treatment Fruit fly larvae infection Heated by immersion in hot water at 48°C, treated vapor-saturated-air (VFA), vapor-pressure deficit air (MFA) and moist, forced, controlled atmosphere (MFCA) at 48°C Optimal condition: MFCA	•Killed insect larvae (Shellie and Mangan, 2000)
Grapefruit (Citrus paradisi), Mango (Mangiferaindica), Orange(Citrus sinensis), Papaya (Carica papaya)	Vaporheat treatment Heated by immersion in water at 48°C, treated VFA and MFA 48°C	•Observed the highest thermal stress in VFA (Shellie and Mangan, 2000)
Apple (not mentioned)	Hot air treatment Penicillium expansum inoculation Heated at 38, 42 and 46°C	•Reduced decay (Fallik et al., 1996)
Dragon fruit (BinhThuan)	Hot air treatment Heated at 46.5°C (Fruit core temperatures) for 20 and 40 min and 48.5°C for 50, 70 and 90 min	No effect on shelf life (Hoa et al., 2006) Efficient for insect control
Almond (Nonpareil), Apple (Red Delicious, Golden Delicious), Grapefruit(Citrus paradisiMacfad), Orange (Citrus sinensis), Sweet cherry (Bing), Walnut (Juglansregia)	Radio frequency and microwave treatment Cydia pomonella, Plodiainterpunctella, Amyelois transitella and Anastrepha ludens infection Treated 1~1800 MHz at 20~60°C	•Decreased the dielectric loss factor of fruits and insects with increasing frequency at constant temperatures (Wang et al., 2003)
Peach (Prunuspersica)	Radio frequency and microwave treatment Botrytis cinerea and Penicillium expansum inoculation Treated 2,450 MHz for 2 min	•Disease resistance (Karabulut and Baykal, 2002)