The extended hot water dip (EHWD) is a less costly quarantine treatment that was developed by the UPLB Postharvest Horticulture Training and Research Center (PHTRC) in collaboration with the Bureau of Plant Industry of the Department of Agriculture and the Philippine Nuclear Research Institute. The Chinese quarantine authorities approved the EHWD protocol (heating the fruit pulp to 46 °C for 15 minutes followed by 10 minutes air cooling then 30 minutes cooling in water), which is currently used on a commercial scale by exporters to China.