Ripening changes during storage of wax-coated mango fruits.
Zambrano J., Briceño S., Méndez C., Manzano J., Castellanos E.
Author Affiliation: Universidad de Los Andes, Núcleo Universitario Rafael Rangel, ULA - NURR, Apdo. 23, Trujillo, Venezuela.
Agronomía Tropical (Maracay) 47 : 5-15
Abstract : Mango fruits (cultivars Palmer and Keitt) were treated with 2 commercial wax coatings. Fruits were dipped fully in 1% aqueous suspensions of Prolong (sucrose esters) or Primafresh C (original concentration). Fruits were placed in 20-litre plastic containers, stored at 15°C, and 85-95% RH. The following parameters were monitored: peel and pulp colour (lightness, chroma and hue), fresh weight loss, total soluble solids, and titratable acidity. Three fruits were analysed, at 3-day intervals, for 18 days. Non-significant effects were observed in the external colour parameters, but coatings affected internal colour parameters. Analysis indicated that the composition was affected to some extent in coated fruits. Wax treatments reduced weight loss as compared with uncoated fruits.