Some effects of the postharvest use of commercial wax emulsions on common mango.
Brown B. I.
Author Affiliation: Sandy Trout Food Preservation Research Laboratory, Hamilton, Queensland, Australia.
First Australian mango research workshop. Proceedings. : 290-294
Abstract : Mature fruits were dipped or not in 0.5 g/litre benomyl and in 5% concentrations of Peerless citrus wax dip, Mobilcer C and Stayfresh and stored at 20°C. The treatments extended shelf life but disrupted respiration and ethylene production. Untreated and benomyl-treated fruits had a similar climacteric respiratory pattern. The application of Peerless to springy (pre-ripened) fruits extended the shelf life from 11 days (untreated controls) to 14 days, with comparabale quality.