Hot water treatment (HWT) is a common method used to control fruit fly infestation in mangoes. This process involves immersing the mangoes in hot water for a specific duration at a specific temperature to eliminate any pests and insect larvae that may be present on the fruit. Here is a detailed description of the hot water treatment process for mangoes:
Selection of Mangoes:
Only healthy and mature mangoes are selected for hot water treatment. Damaged, immature, or overripe mangoes are removed as they may not survive the process.
Pre-Treatment Cleaning
Before the hot water treatment, the mangoes are cleaned thoroughly to remove any dirt or debris. The mangoes are washed in clean, cool water and dried.
Heating the Water
The water for hot water treatment are heated to the desired temperature. The optimal temperature and duration of the hot water treatment depends on the species of fruit fly and the sensitivity of the mango cultivar to heat treatment. Generally, the water temperature is between 46°C to 50°C and the duration of the treatment is between 60 to 90 minutes.
Immersing the Mangoes
The mangoes are then carefully immersed in the hot water for the required duration. The mangoes are then submerged completely to ensure that all parts of the fruit are treated.
Cooling the Mangoes
After the hot water treatment, the mangoes are immediately transferred to cool water to prevent them from cooking and to rapidly reduce their temperature. The cooling water is between 20°C to 25°C and the mangoes are cooled for 10 to 15 minutes.
Drying and Grading
Once the mangoes are being cooled, they are dried and graded according to size, shape, and quality. Mangoes that are damaged or discolored are discarded.
Packaging and Storage
The mangoes are packed in clean, dry cartons or boxes and stored in a cool, dry place. Mangoes that have undergone hot water treatment have an extended shelf life compared to untreated fruit.
At O&J Enterprise we give great focus on Hot water treatment to effectively control fruit fly infestation in mangoes by following the desired temperature and duration of the treatment to give best quality mangoes as per the food quality European standards.
