After mango fruits are plucked from the trees, they are usually kept for ripening for about 10-12 days. Fruits at this stage are very susceptible to pest attack. To control this situation, Mr Venkataramana Bhat puts the fruits in hot water at 60-65°C for 10-12 minutes. The moth eggs laid on mangoes are destroyed, and the fruits remain fresh for longer period.
Crop Family: Anacardiaceae
Crop Scientific Name: (Mangifera indica)
Crop Vernacular Name: Mango Tree
Formulation: The fruits in hot water at 60-650°C for 10-12 minutes
Ingredients: Hot water at 60-65°C
"In order to minimize the postharvest losses and extend shelf life in Mango, postharvest treatments are given to the fruit after harvest. Among the postharvest treatments, hot water treatment is the one and should be applied at the beginning of the packing or packing process for improved quality and shelf life of mango. Mango anthracnose, a major postharvest disease, induces huge losses in mangoes and threatens mango export and consumption. [Obsa Neme Angasu, Olyad Gudissa Dessalgne and Tigist Nardos Tadesse, 2014. Effect of Hot Water Treatment on Quality and Incidence of Postharvest Disease of Mango (Mangifera indicia L.) Fruits. Asian Journal of Plant Sciences, 13: 87-92."
"Hot Water Rinsing and Brushing is commercially applied to several fruits and vegetables in order to reduce decay development and maintain fruit quality after subsequent prolonged storage and shelf-life (Fallik, 2010). This technology cleans and disinfects the freshly harvested produce at a relatively high temperature of 45-62°C, with the produce passing over revolving brushes for a very short time of 15-25 s (Fallik, 2010)"PAS 3:
Hot water treated fruits showed less disease incidence and weight loss compared to control (non-treated) fruits. In addition to that, hot water treatment help to improve the quality of mango fruits. The quality parameter such as pH and TA showed a significant difference among the treatment during the storage period. pH and TA of control treatments were found to be lower than in treated fruits. On the other hand, the effect of hot water treatment on the TSS was found to be non-significant difference among the treatments during storage period. Even, if there is no significant difference observation among the treatments in TSS, hot water treated mangoes had higher TSS than the control mangoes. [Obsa Neme Angasu, Olyad Gudissa Dessalgne and Tigist Nardos Tadesse, 2014. Effect of Hot Water Treatment on Quality and Incidence of Postharvest Disease of Mango (Mangifera indicia L.) Fruits. Asian Journal of Plant Sciences, 13: 87-92.]
"Eco-friendly hot water treatment reduces postharvest decay and elicits defence response in kiwifruit"