Quality and decay of mangos treated with hot water for quarantine control of fruit fly

Immersion in water for 60-90 min at 46°C of mature-green mango fruit (Mangifera indica L. cvs. Tommy Atkins and Keitt) ― a possible quarantine treatment that destroys immatures of the Caribbean fruit fly (Anastrepha suspensa (Loew)) ― did not damage market quality. Mangos immersed in water for 60-120 min at 46°C, then stored for 3 days at 13°C and ripened at 24°C, exhibited a higher percentage of ripe peel colour compared with untreated fruit