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`Manila' mangoes (Mangifera indica) were immersed in 46C water for 65 or 75 minutes, or exposed to 45, 50 or 52C moist, forced-air (MFA) for 240, 100, and 98 minutes, respectively Mangoes exposed to 50 or 52C MFA had a significantly higher incidence of internal cavitation than mangoes exposed to 45C MFA; mangoes immersed in 46C water for 65 or 75 minutes, or control fruit. Shrink wrapped and nonshrink wrapped mangoes were exposed to 45C MFA for 240 minutes or 52C MFA for 98 minutes to evaluate whether the concentration of oxygen and carbon dioxide inside the fruit influenced cavitation development. Shrink wrapping per se had no significant effect on cavitation development Mangoes heated in 45C MFA for 240 minutes, 52C MFA for 98 minutes, or 46C water for 65 minutes were hydrocooled in 23C water or air cooled at 23C to evaluate whether heat dose influenced cavitation development. Hydrocooling had no significant effect per se on cavitation development though it significantly reduced the heat dose. The above results suggest that tolerance of 'Manila' mango to disinfestation heat treatments is more influenced by a maximum flesh temperature threshold than the heating method, heat dose, or fruit internal atmosphere.

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