Exploring the role of plant doctor quizzes and social media on plant health services in Uganda: Focus on the Plantwise Uganda telegram in Uganda

Hot water treatment (HWT) is a common quarantine method used by mango exporters to control insect pests and fungal diseases. This study evaluated the effect of HWT on ascorbic acid content and overall acceptability of Tommy Atkins mangoes. Mature-green fruits were treated at temperature–time regimes according to weight classes: 47–48 °C for 90–100 min (571–700 g), 46–47 °C for 70–80 min (376–570 g), and 48–50 °C for 60–70 min (≤375 g). Vitamin C content was measured by iodometric titration, and sensory acceptability was assessed using a nine-point hedonic scale. Results showed slight reductions in vitamin C and acceptability with HWT, but differences were not statistically significant (p = 0.05). Longer treatment durations preserved vitamin C better and maintained acceptable sensory quality, with 48–50 °C for 70 min providing the optimal balance. These findings suggest that properly optimized HWT can meet quarantine requirements while minimizing nutritional and sensory losses.