Glossary

Hot water treatment is a controlled postharvest process in which mangoes are exposed to a specified water temperature for a specified time. Commercial protocols may target insect quarantine requirements or decay management, and the schedules are not interchangeable. Fruit size, maturity, equipment control, and the approved protocol affect safety and quality. Excess heat can scald fruit or disrupt ripening. It is not a general instruction to soak homegrown mangoes in hot water or a substitute for required phytosanitary certification.

Hydro-cooling is removing field heat from produce with suitably controlled cool water. With mangoes, water sanitation, fruit condition, exposure time, and temperature are important because contaminated water can spread decay and excessively cold treatment can injure sensitive fruit. It is not the same as a hot-water quarantine treatment and does not replace one. A commercial cooling process needs validation for the crop and handling system; plunging every freshly picked mango into ice water is not a generally safe quality recommendation.