Prusky, D., Dept. Postharvest Sci. Fresh Produce, Inst. Technol. Storage Agric. P., Bet Dagan, Israel
Fuchs, Y., Dept. Postharvest Sci. Fresh Produce, Inst. Technol. Storage Agric. P., Bet Dagan, Israel
Kobiler, I., Dept. Postharvest Sci. Fresh Produce, Inst. Technol. Storage Agric. P., Bet Dagan, Israel
Roth, I., Dept. Postharvest Sci. Fresh Produce, Inst. Technol. Storage Agric. P., Bet Dagan, Israel
Weksler, A., Dept. Postharvest Sci. Fresh Produce, Inst. Technol. Storage Agric. P., Bet Dagan, Israel
Shalom, Y., Dept. Postharvest Sci. Fresh Produce, Inst. Technol. Storage Agric. P., Bet Dagan, Israel
Fallik, E., Dept. Postharvest Sci. Fresh Produce, Inst. Technol. Storage Agric. P., Bet Dagan, Israel
Zauberman, G., Dept. Postharvest Sci. Fresh Produce, Inst. Technol. Storage Agric. P., Bet Dagan, Israel
Pesis, E., Dept. Postharvest Sci. Fresh Produce, Inst. Technol. Storage Agric. P., Bet Dagan, Israel
Akerman, M., Dept. Postharvest Sci. Fresh Produce, Inst. Technol. Storage Agric. P., Bet Dagan, Israel
Ykutiely, O., Dept. Controlled Agric. Environ. E., Inst. Agric. Eng., Volcani C., Bet Dagan, Israel
Weisblum, A., Dept. Controlled Agric. Environ. E., Inst. Agric. Eng., Volcani C., Bet Dagan, Israel
Regev, R., Dept. Controlled Agric. Environ. E., Inst. Agric. Eng., Volcani C., Bet Dagan, Israel
Artes, L., Postharvest Hort. Train. Res. Ctr., Univ. Philippines Los Banos, C., Laguna, Philippines

A combined hot water spray and fruit brushing (hot water brushing-HWB) treatment for 15-20 s was developed for reducing the incidence of postharvest disease caused by Alternaria alternata and improving mango fruit keeping quality. The efficacy of the hot water treatment was tested over a range of temperatures from 48 to 64°C, in combination with prochloraz treatment and fruit waxing. Hot water brushing of fruits significantly reduced decay (infected area) development by A. alternata. But after storage for 3 weeks at 12°C and another week at 20°C, the reduction of disease incidence by HWB and prochloraz treatment (900 μg ml-1) was more effective than by HWB alone. HWB treatment for 15 s improved colour development and was more effective than the common, commercial 5 min dip treatment at 55°C. The combination of fruit HWB and waxing yielded high quality fruits with less decay development.