Mango production in Peru.
Milne D. L.
Author Affiliation: Merensky Technological Services, P.O. Box 14, Duivelskloof 0835, South Africa.
: 115-118
Abstract : The main objectives of the visit were to assess production conditions and processes that lead to Peru having particularly well-coloured fruit on the EU markets and to obtain information on the hot-water treatments used by Peru for control of fruit-fly as a phytosanitary measure for export to the USA and other countries. The production conditions accounting for Peru's good fruit colour van be summarised as follows: sandy soils low in nitrogen; virtually no rainfall (60 mm), little cloud cover, tropical, coastal desert climatic conditions at sea level with sufficiently cold nights in winter, no wind problems; appropriate cultivar choice (Haden and Kent) and generally low levels of fertilizer application and high levels of irrigation. The dry climatic conditions further result in the total absence of anthracnose, blossom blight, soft-brown rot, blossom-malformation and bacterial black-spot. The USDA-approved hot-water baths are used to treat fruit at 45.6°C for 90 minutes (fruit larger than 415 g) or 75 minutes (fruit smaller than 425 g) as a phytosanitary measure against fruit-flies, for export to the United States. After hydro cooling the fruit is packed and shipped at 10°C using integral containers, without controlled atmosphere.