NATURAL & ORGANIC FARMING

By: Rex A. Rivera, Agronomist

The author designed and fabricated a simple HWT tank madeout of one sheet
stainless steel plate heated by LPG. Dimension is20 x 30 inches and 18 inches high.
It has a capacity of 2 crates of 20 kilos per crate per loading. The unit can easily be
transported tothe site of harvest. It cost P8,000 to P10,000 per complete unit
withstand, gas stove burner, LPG tank with hose, regulator andthermometer. A
bigger stainless steel tank with 6 crates capacitycost P20,000.00 fabricated by a
machine shop in Gen. Santos City.
3.
Extended Hot Water Treatment (EHWT)
Dipping the fruit in46 - 48 degrees Centigrade for 90 minutes. This treatment
ispracticed in Mexico for mango exported to the USA.
4.
Vapor Heat Treatment (VHT)
where fruits are subjected toheated vapor until the inner flesh of the fruit reaches
46degrees for 10 minutes. This treatment is required for mangoes exported to
Japan, and Korea. It is non toxic andnon chemical disinfectant.
5.
Chemical Treatment
Using fungicide to control fruit rot.Fungicides are dissolved in water where the
fruits are dipped.Benomyl (500-1000 ppm) and other suitable fungicides areused.
6.
Fumigation with Ethylene dibromide (EDB) at the rate of 16grams per cubic meter
for 2 hours at 25oC is done for mangoes exported to Australia and New Zealand.
This willcontrol and destroy the insect eggs in the fruit. The Australiangovernment
has now banned the use of EDB. The Philippinegovernment is negotiating to replace
ir with VHT to control fruitfly. Irradiation seems to be more favored by Australia.
7.
Irradiation
This is a new introduction to access fruits andfood preparation to USA and other
countries requiring suchquarantine procedure.These treatments tend to control fruit
born diseases likeAnthracnose and Stem End Rot as well as kill insect eggs like
FruitFly. Be sure to fully dry the fruits after treatment, before packing