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Fruits that have pores tend to mold and it has been an ancient practice by fruit cultivators (Himalayan hilly regions ) to preserve fruits from forming molds by dipping it in hot water to kill any fungus mold and dry it for preservation without spoiling the freshness or taste. Modern agricultural scientists (pomologists) have experimented with this technique and termed it 'thermotherapy'.This method is now being showcased as science projects in schools.
Wiki User
∙ 13y ago
Wiki User
∙ 12y agoNo thermotherapy does not affect the taste or quality of strawberries. I have just completed a science experiment on thermotherapy for strawberries and found it's really effective in inhibiting mould growth and extending shelf life. The batch that lasted the longest were treated to a 75 second submersion in 60 degrees celsius water and after 7 days most were still in perfect condition.
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