"Steam heat treatment" involves applying steam heat at 46.5C to fruit for 30 minutes and then cooling the fruit down. The temperature and time are strictly controlled. The heat does not cook the fruit, but destroys almost all larvae of the oriental fruit fly (Bactrocera dorsalis), which was introduced from overseas several decades ago. This meets the demands of countries that are free of the fly.
所謂「蒸熱處理」，就是將水果以攝氏 46.5 度的高溫持續 30 分鐘蒸熱、冷卻，溫度和時間皆經嚴格控制，不會把水果蒸熟，卻可以把幾十年前由境外移入的「東方果實蠅」的卵消滅殆盡，以符合非果實蠅疫區國家的要求，只是風味難免受到影響，遠不如生鮮芒果那樣香甜。