Hot-water killing may consist of dipping the pods in hot water () for three minutes, or at for 10 seconds. In scratch killing, fruits are scratched along their length. Frozen or quick-frozen fruits must be thawed again for the subsequent sweating stage. Tied in bundles and rolled in blankets, fruits may be placed in an oven at for 36 to 48 hours. Exposing the fruits to sunlight until they turn brown, a method originating in Mexico, was practiced by the Aztecs.
