Industrial process applied to fresh mango (post-harvest), aiming to control the fruit fly. It consists of immersing the fruit in hot water (46.1⁰C) for 75 minutes (for fruits weighing less than 425g) or 90 minutes (weighting greater than 425g). It is important that the temperature of the fruit pulp is close to 21⁰C, never lower, otherwise there may be negative effects on the quality of the pulp. After this treatment, the mangos must be taken to an area protected against the entry of any insect, especially fruit flies. This area, called the “clean zone”, must be protected with 25 mesh screens. This treatment allowed the opening of the Brazilian mango market to different countries.

This technological solution was developed by Embrapa in partnership with other institution(s).