Each fruit was then inoculated with both pathogens, one on each wound, by placing a 100L aliquot of the appropriate pathogen suspension on the wound. Fruit were left overnight at ambient temperature before dipping into either of the following: distilled water, carnauba, Mangoshine, carnauba plus L. scaberrima oil (2000L/L), or Mangoshine® plus L. scaberrima oil (2000L/L). Each dip treatment consisted of 16 mangoes. Treated fruit were packed into fruit cartons (count 6–8) and stored for 6 days. The diameter of each observed lesion was measured using digital calipers