Choosing of the efficient hot-dip treatment conditions for reducing decay of mango ripening

This study examined the effects of hot water treatments on reducing decay during after-ripening in mango, and obtained a high efficient condition of heat treatment. According to the thermal death points of Phomopsis mangiferae Ahmad and Collgtotrichumgloeosporioides Penz and the results of thermic damage experiment on mango´s cuticular surface. Mangos were treated under a hot water rinse at 60°C for 1-5 min and 65°C for 0.5-1 min. The control used the traditional condition of 55°C for 10 min. The hot water treated showed a significant effect on reducing decay during after-ripening in mango under both selected condition and traditional condition. However, 60°C 3-5 min and traditional condition (55°C 10 min) were more efficient than 65°C 0.5-1 min. Therefore, the hot water treatment condition of 60°C for 3 min could reach the commercial require, and also decrease time, increase efficiency remarkably.