Use of wax in storage of mangoes (Mangifera indica L.) cv. Piqueño.
Alache G. J., Muñoz A. C.
Author Affiliation: Universidad de Tarapacá, Instituto de Agronomía, Casilla 6-D, Arica, Chile.
IDESIA 15 : 15-19
Abstract : Mango fruits harvested at the green stage of ripeness were immersed or not in hot water (as a quarantine treatment), then treated with Primafresh 50-E wax. The use of wax perceptibly reduced fruit dehydration and allowed fruits to be stored for at least 21 days at ambient temperature and humidity, maintaining quality and acceptability, whereas unwaxed fruits suffered perceptible quality deterioration.