Durrani Group has the largest hot water treatment plant of south Asia which process mangoes 10 tons per hour according to the standard of USDA.

Durrani’s hot water treatment has various advantages. It can postpone ripening and control rotting and fruit flies’ attacks. Hot water treatment can be connected as dry hot air damp hot air or as boiling water.

In Durrani’s hot water treatment facility, high temp water is usually utilized to sanitize mango from fruit flies. For this reason, the natural product is immersed in water at 48°C for 5-10 min, contingent upon type and weight of mango organic product (Brecht et al., 2004) to expand the pulp (the inside of the mango) temperature, and the time allotment in the water is dictated by the cultivar type and size of the mango.

After going through the hot water treatment, the mangoes are made to sit tight for 30 minutes preceding to any cold storage or hydrocooling, except if an additional 10 minutes is included to the high temp water treatment. After treatment, the mangoes are exchanged to a flies and bug-free zone in Durrani’s hot water treatment facility and mangoes remain there until the point that they are dispatched from the hot water treatment facility in the insect and bugs (flies) free vessels.

Durrani Group has the largest hot water treatment plant of south Asia which process mangoes 10 tons per hour according to the standard of USDA. Durrani’s hot water treatment has various advantages. It can postpone ripening and control rotting and fruit flies’ attacks. Hot water treatment can be connected as dry hot air damp hot air or as boiling water. In Durrani’s hot water treatment facility, high temp water is usually utilized to sanitize mango from fruit flies. For this reason, the natural product is immersed in water at 48°C for 5-10 min, contingent upon type and weight of mango organic product (Brecht et al., 2004) to expand the pulp (the inside of the mango) temperature, and the time allotment in the water is dictated by the cultivar type and size of the mango.
After going through the hot water treatment, the mangoes are made to sit tight for 30 minutes preceding to any cold storage or hydrocooling, except if an additional 10 minutes is included to the high temp water treatment. After treatment, the mangoes are exchanged to a flies and bug-free zone in Durrani’s hot water treatment facility and mangoes remain there until the point that they are dispatched from the hot water treatment facility in the insect and bugs (flies) free vessels.

Choices for keeping the fruit flies out of our insect free zones Durrani group incorporates window screen, mosquito netting, strong dividers (made of glass, solid, drywall or wood), and machine which makes the high-speed wind.

The heated water that is utilized as a part of the treatment is incorporated with a chlorine sanitizer. High temp water treatment is connected to the start of the packing procedure of the fruit. It is connected to a moving belt (most usual and practical) or in tanks. In any case, these medicines are utilized when the natural product is reaped over-develop or with genuine marks or mechanical damage since that warmth would expand these marks.

Mangoes are then cooled directly after the hot water treatment, normally with encompassing water taken after by constrained air cooling. Mangoes rotting control is refined with a satisfactory pre-harvest and it is an incorporated program.

In postharvest, washing water normally contains around 100 ppm of sodium hypochlorite. The water additionally can contain fungicides relying upon the degree of the issue. Cautious treatment of the organic product, evacuation of mechanically harmed, fast cooling, support of low (ideal) temperature and upkeep of clean conditions are basic for rotting control of mangoes.

Choices for keeping the fruit flies out of our insect free zones Durrani group incorporates window screen, mosquito netting, strong dividers (made of glass, solid, drywall or wood), and machine which makes the high-speed wind. The heated water that is utilized as a part of the treatment is incorporated with a chlorine sanitizer. High temp water treatment is connected to the start of the packing procedure of the fruit. It is connected to a moving belt (most usual and practical) or in tanks. In any case, these medicines are utilized when the natural product is reaped over-develop or with genuine marks or mechanical damage since that warmth would expand these marks. Mangoes are then cooled directly after the hot water treatment, normally with encompassing water taken after by constrained air cooling. Mangoes rotting control is refined with a satisfactory pre-harvest and it is an incorporated program. In postharvest, washing water normally contains around 100 ppm of sodium hypochlorite. The water additionally can contain fungicides relying upon the degree of the issue. Cautious treatment of the organic product, evacuation of mechanically harmed, fast cooling, support of low (ideal) temperature and upkeep of clean conditions are basic for rotting control of mangoes.