Effect of waxing and of a number of waxes on weight loss, shelf-life and fruit quality of mangoes after four weeks of cool-storage.
Oosthuyse S. A.
Author Affiliation: HortResearch SA, P.O. Box 3849, Tzaneen 0850, South Africa.
Yearbook - South African Mango Growers' Association 17 : 105-110
Abstract : Keitt, Kent and Sensation mango fruits were washed (1% Bi-Prox solution), rinsed, hydro-heated at 50°C for 5 min, dipped in prochloraz (180 ml Omega per 100 litre H2O) for 20 s and waxed with standard concentrations of Shellac, Carnauba (natural wax), Citrishine-green, Citrishine-orange, TAG (polyethylene wax) or Self Cote (anti-transpirant). Evaluation took place after 4 weeks of storage at 12.5°. Waxing reduced weight loss and shrivel, and increased shelf life. In Keitt, Shellac and TAG were most effective in extending shelf life. Shellac depressed ground skin colouration in Sensation. Waxing generally increased ground skin colouration in Kent and Keitt. Disease incidence was generally enhanced, and total soluble solids (TSS) content generally depressed by wax treatment of Sensation fruits, which were relatively immature at harvest. In Keitt, a reduction in TSS was apparent following treatment with TAG. In Sensation, taste was poor following treatment with Shellac. In Kent, taste was poor following treatment with Shellac or Citrishine-green. When all of the quality parameters quantified were collectively considered, treatment with Citrishine-orange or TAG was generally associated with the highest percentages of good quality fruits present on ripening. The results did not clearly indicate a difference in effect between the non-polyethylene waxes used (Shellac and Carnauba).