Mango Hot Treatment System

A Mango Hot Water Treatment (HWT) System is a specialized setup designed to control post-harvest diseases and eliminate fruit pests, such as fruit fly larvae, before export or storage. This system involves immersing mangoes in temperature-controlled hot water (typically between 46°C to 48°C) for a specific duration (usually 30 to 60 minutes).

Eliminating pests and pathogens without using harmful chemicals.
Extending shelf life by reducing fungal infections.
Meeting international export standards, ensuring compliance with phytosanitary regulations.

Modern mango hot treatment systems are equipped with automatic temperature control, water circulation, and efficient drainage systems to maintain uniform heating and prevent overexposure. This method is widely used in the mango export industry to ensure high-quality, pest-free produce.