Annex

Fruit fly management using hot water dip treatment (HWDT)

Mangoes must be treated prior to export by submersion in hot water under the supervision of an authorised DGSV officer according to the following schedule.

For rounded fruit varieties (e.g. Tommy Atkins, Kent, Hayden and Keitt), at a water temperature of 46.1°C:

*The dip time must be extended for an additional 10 minutes if hydro-cooling starts immediately after the hot water immersion treatment.

1. The temperature of 46.1°C or higher must be reached before the treatment time starts.
   

2. Fruit must be submerged at least 10 centimetres below the water surface.
   

3. The minimum temperature during the HWD treatment is 45.4°C.
   

4. For treatments lasting 75 minutes, temperatures may fall as low as 45.4°C for no more than 10 minutes.
   

5. For treatments lasting 90 minutes or more, temperatures may fall as low as 45.4°C for no more than 15 minutes.
   

6. HWD treated mangoes must be packed into cartons under insect proof conditions.
   

7. Only packing sheds with combined on-site packing and screened treatment facilities may pack fruit for Australia.
   

8. All activities within packing sheds will be subject to supervision of Secretaria de Agricultura, Ganaderia, Desarrollo Rural, Pesca y Alimentacion (SAGARPA) officers.
   

9. Treated mangoes that are directly exported or are transported via the United States in refrigerated vehicles before packing into air or sea containers must be transported under secure conditions.