HOT WATER TREATMENTS FOR THE POSTHARVEST CONTROL OF FRUIT FLY AND ANTHRACNOSE IN THE CARIBBEAN MANGO 'JULIE'
Stringent quarantine and quality requirements in importing countries have posed major difficulties in developing a viable mango industry in the Eastern Caribbean where the major problems are anthracnose and, for some islands, fruit fly infestation. The internationally accepted hot water treatment recommendation of 46.1°C for 65 minutes to satisfy fruit fly quarantine requirements does not effectively control postharvest disease in mango cv. Julie. Studies carried out in Dominica investigated a range of hot water treatment temperatures from 45°C to 55°C for varying time durations of 5 to 65 minutes. The results indicated that increasing temperatures above 46°C for shorter durations (less than 65 minutes) can give control of fruit fly (Anastrepha obliqua) and reduce anthracnose (Colletotrichum gloeosporioides) in Julie mangoes. There were no deleterious effects on fruit quality including peel colour, texture, weight loss, total soluble solids, acidity, and shrivalling.
McIntyre, A., Wickham, L.D., Wilson, L.A. and Malins, A. (1993). HOT WATER TREATMENTS FOR THE POSTHARVEST CONTROL OF FRUIT FLY AND ANTHRACNOSE IN THE CARIBBEAN MANGO 'JULIE'. Acta Hortic. 341, 533-539
Anastrepha obliqua, Colletotrichum gloeosporioides, Mangifera indica, postharvest quality