Treatment with acid dips resulted in the retention of red pericarp color. Among the acids tested, oxalic acid was the most effective in color retention. Prior to acid dipping, HWT was more effective in the retention of the red color. The pericarp of treated by HWT, followed by acid dipping, had more red than those treated with acid dip alone and control fruits. These results indicated that HWT, followed by acid dips, facilitated reduction of pericarp browning and maintenance of red pericarp color. All treatments resulted in fruit softening after 4 or 5 days of storage (data not shown).