In conclusion, the data presented here show that a combination
of hot water and UV-C treatments significantly reduced anthracnose
disease and increased the expression and specific activities of
the defense-related enzymes PAL, POD, CHI and GLU in mango
fruits. Fruits treated with hot water showed the most rapid
ripening, similar to that in the control fruits. However, a combination
of hot water treatment followed by UV-C irradiation delayed
fruit ripening. The combination of UV-C and hot water treatment,
therefore, enhanced the benefits of applying each treatment
separately. This application could be a promising technology and
innovative approach to control anthracnose disease and maintain
quality in mango fruits.