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.
: 105-110
Abstract : Tommy Atkins, Kent and Sensation mangoes were, respectively, washed (1% Bi-Prox solution), rinsed, hydro-heated at 50°C for 5 minutes, dipped in prochloraz (180 ml Omega per 1001 H2O) for 20 seconds and waxed. The standard concentration of Shellac, Carnauba, Citrishine-green, Citrishine-orange, TAG or Self Cote (anti-transpirant) was evaluated as a skin coating. Evaluation took place after four weeks of cool-storage at 12.5°C. 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 was generally enhanced, and total soluble solids content generally depressed by wax treatment of the 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, and 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 fruit present on ripening. The results did not clearly indicate a difference in effect between the non-polyethylene waxes used (Shellac and Carnauba).