TY - JOUR AU - Pennock, William AU - Maldonado, Gilberto PY - 1962/10/01 Y2 - 2024/03/29 TI - Hot-Water Treatment of Mango Fruits to Reduce Anthracnose Decay JF - The Journal of Agriculture of the University of Puerto Rico JA - JAUPR VL - 46 IS - 4 SE - Articles DO - 10.46429/jaupr.v46i4.12346 UR - https://revistas.upr.edu/index.php/jaupr/article/view/12346 SP - 272-283 AB - 1. Anthracnose damage was greatly reduced in mango fruit picked at shipping maturity and immersed in hot water before storage and subsequent ripening. 2. The equipment and method of treating the fruits are described and discussed. 3. A precise technique which was devised for measuring anthracnose damage before and after storage is also described. 4. Immersion of the fruit for 15 minutes in water held at temperatures between 51° C. and 51.5° C., with a safety margin of 0.5° C., is recommended for commercial practice before packing and shipment. Water temperature must be kept below 52° C. to prevent possible scalding of the fruit. ER -