Effects of hot water treatment (HWT) on metabolism of mango (Mangifera indica cv. Okrong) fruit during low-temperature storage (LTS) and subsequent room temperature fruit ripening (RTFR) were examined. Maturegreen 'Okrong' mango fruit were treated by immersing in hot (50 ± 1 °C) or ambient (30 ± 1 °C) water for 10 min, stored either at 8 or 12 °C for 15 days, followed by transfer to room temperature (30 ± 2 °C) for 5 days. Rate of ethylene production was significantly reduced by HWT during LT...