This research investigated the effects of hot water, UV-C irradiation and their combination on the induction
of resistance to anthracnose disease and on quality improvement in harvested mangoes.
Naturally infected mango fruits were harvested, surface-disinfested with a solution of 100 ppm sodium
hypochlorite and air dried. The fruits were then treated with UV-C irradiation at a dose 6.16 kJ m2
, with
hot water at 55 C for 5 min or with hot water followed by UV-C irradiation. Untreated fruits served as
the control. All fruit samples were kept at 13 C for 12 days. The combined treatment significantly
suppressed the severity of anthracnose symptoms compared with either single treatment.