HEAT TREATMENT EFFECTS ON RIPENING AND DISEASE INFECTION OF PHILIPPINE BANANAS AND MANGOES

Hot water dip (HWD) of 47-52°C for 10-20 min inhibited ripening, anthracnose (Colletotrichum musae) and finger rot (Botryodiplodia theobromae and Fusarium spp.) in Musa AAB cv. ‘Latundan’ and Musa BBB cv. ‘Saba’ bananas held at ambient (26-32°C, 68-90% RH). When fruits were enclosed in plastic bag during dipping (indirect HWD), 47-49°C was as effective as 50-52°C direct HWD. In ‘Indian’ and `Carabao’mangoes, HWD did not affect ripening but reduced anthracnose (C. gloeosporioides), stem-end rot (Diplodia natalensis) and soft rot infections. Preheating ‘Carabao’ mangoes in 40°C water for 10-20 min prior to 54-56°C HWD gave better disease control than the previously established HWD (51-54°C, 10 min). HWD had no adverse effect on fruit quality.