Appendix B:- Summary of Fruit Quality
Characteristics for Pomelo and Mango to develop
quality guides for the Vietnamese pomelo and
Mango Industries. PHỤ LỤC

BƯỞI ‘DA XANH’: HÌNH DẠNG QUẢ, MÀU SẮC VỎ, THỊT QUẢ VÀ KHUYẾT TẬT THƯỜNG GẶP

Figure 1. Cleaned Fruit of the Mango cultivar “Cat Hoa Loc Mango”

Fruit were placed in a hot water fungicide dip of carbendazim for 5 minutes at a temperature of 52
o
C to
55
o
C then cooled.
Figure 2. Hot water fungicide dip treatment of
mango fruit
Figure 3. Cooling fruit after hot water
treatment Figure 4. Cleaned Fruit & Hot water Dipped Figure 5. Cleaned Fruit

Figure 6. Control treated fruit Figure 7. Anthracnose infection trials on fruit.
Fruit on right was treated to stop anthracnose
infection. From left to right Control cleaned and
cleaned and fungicide dipped fruit,

Cleaned hot water dipped fruit were not affected by Anthracnose but some skin scalding was evident