A note on the effect of wax emulsion treatment on mango cv. Lucknow Safeda.
Garg R. C., Ram H. B.
Author Affiliation: Government Fruit Preservation and Canning Institute, Lucknow, India.
Progressive Horticulture 5 : 35-39
Abstract : Fruits dipped in 6% wax emulsion containing 0.4% SOPP for 30-60 sec, and untreated fruits were stored at 29-30 deg C and RH 90-95%. Waxing reduced weight losses but only to a significant degree after 9 days, and lessened spoilage to 1/3 at the 6th day. That it retarded ripening was shown by slower increases in TSS and sugar contents, better retention of ascorbic acid and a reduction in respiration rate. The economic storage life of waxed fruit was 8 days, an extension of 3 days.