Spongy tissue disorder of Alphonso mango has been plaguing both domestic and export marketing. Indian Institute of Horticultural Research, Bengaluru, for the first time in the world, developed an environmentally-safe formulation ‘Arka Saka Nivarak’ for prevention of spongy tissue. "Arka Saka Nivaraka’ liquid formulation needs to be applied twice at pre-harvest stage between 40 to 60 per cent maturity, either by dipping the fruits (while on the tree) in solution or by spray on the fruits, @ 100 to 125ml/ litre. Dipping ensures 100 per cent prevention of spongy tissue, while, spray results in 95 to 98 per cent success as a few fruits may escape contact with the formulation. Dipping uses up lesser quantity of the formulation and is economical, while, spray consumes more volume of the formulation and is, thereby, slightly more expensive. Pre-harvest dip treatment of fruits twice between 40-60 per cent maturity stage @100 - 125ml/litre costs around 0.50 paisa/fruit, including labour charges. Fruit-dippers of various capacities have also been developed by IIHR for ease of dipping fruits while on the tree, and these dippers reach a height of upto 20' to 25' .

An ecofriendly integrated management of B. dorsalis in mango has been standardized, which is mentioned below
45 days before harvest, the following precautions need to be taken.  
Destroy all fallen fruits at weekly intervals.
Install six methyl eugenol plywood traps per acre.
Plough the soil at the tree basin at frequent intervals.
Three weeks before the harvest, spray decamethrin 2.8 EC @ 0.5 ml/l + Azadirachtin (0.3%) 2 ml/lt and take up timely harvest.
If fruit fly is very serious (> 5/Surveillance trap), give bait sprays on the tree trunks at weekly interval: (Bait spray is prepared by mixing 100g of jaggery in one litre of water to which 2 mL of deltamethrin (2.8 EC) is added). The harvested fruits may be treated with hot water for 1 hour at 48°C.

The trap works on a simple Male Annihilation Technique (MAT). The trap consists of a small plastic container with a piece of plywood treated with methyl eugenol and dichlorovos which in hung on the tree. This trap attracts the male fruit fly. In the absence of males, females fail to procreate and hence the fruit will be free from infestation. Six to eight traps are required for each acre.
There is substantial decrease in losses consequent to adoption of this technology. This has facilitated export of mangoes to several countries like USA, Japan, New Zealand and Australia which had previously banned Indian Mangoes because of fruit fly.

• Osmotically dehydrated products are shelf-stable, highly nutritious, with good natural colour, flavour and texture.
• Osmotically dehydrated mango is nearer to fresh fruit with enhanced nutrient and taste.
• It involves dehydration of mango slices in two stages. The first phase is the removal of water using sugar syrup as an osmotic agent. The second phase is dehydration of osmosed slices in hot air drier.
• The process is simple and involves operations like selection of fruits, cleaning, washing, peeling, curing and slicing/dicing. The prepared fruit slices are soaked in sugar solution (50-70° Brix) to remove water by osmotic pressures.
• Then the slices are drained and dried in hot air drier at 55-60°C temperature till the moisture content in final product reaches to 13-15%. The dried fruit is packed in flexible pouches.
• Osmo-air dried sample can be stored at room temperature for one year.
• Mango varieties Alphonso, Dushehari, Arka Anmol and Totapuri are suitable for osmotic dehydration.
• To get 1 Kg of osmo-air –dried slices, about 3 Kg of fresh mango slices are needed while 7-8 Kg fresh mango fruits are required to make 1 Kg finished product.
• This is a dehydrated product suitable for manufacture under micro/ small and medium size industries.
• The product can be used alone as dried fruit (snack) or as a adjuvant with other dried fruits like dates, cashew, almond etc. it can also be used in ice-cream industry, confectionary, fruit salads, kheer, cakes and bakery products.
• This is highly suitable for children, mountaineers, defense forces in difficult areas where carrying and delivering bulky and perishable fresh fruits is difficult. 

• Mango fruit bar is a concentrated fruit product with good nutritive value. It can be consumed as a confectionary product.
• The product is a dehydrated one and can be packed in pouches and possess a good shelf life.
• The process is simple and involves operations like selection of ripe fruits, cleaning, washing, extraction of pulp, preservation of pulp. Alternatively, chemically preserved pulp, canned or ascetically preserved pulp can also be used for making fruit bar.
• Process involves mixing of sugar and citric acid to pulp, addition of permitted preservatives followed by drying in hot air drier (55-60°C) temperature till the moisture content in the final product is around 15%.
• Final product yield depend on the initial brix of pulp and amount of sugar added. Generally from 1 kg pulp we can get 300-400g of dehydrated product.
• This is a dehydrated nutritious product suitable for manufacture under micro/ small and medium size industries.
• This is highly suitable for children, mountaineers, defence forces in difficult areas where carrying and delivering bulky and perishable.