Post-harvest ripening in wax-coated Bocado mango.
Castrillo M., Bermúdez A.
Author Affiliation: Departamento de Biología de Organismos, Universidad Simón Bolívar, Caracas 1080A, Venezuela.
International Journal of Food Science and Technology 27 : 457-463
Abstract : Mango fruits harvested at the firm green preclimacteric stage were coated with the commercial waxes Primafresh C or Primafresh 31 at 20% (original concentration), 10% or 5% solids, and ripened at room temperature (25-27°C) and 80% RH. Control fruits were not waxed. Waxing, particularly at the 2 higher concentrations, reduced the rate of FW loss during ripening. Chlorophyll degradation of the exocarp and the increase in mesocarp pH normally occurring during ripening were retarded at the 2 higher concentrations of both waxes. Primafresh C was more effective than Primafresh 31 at similar concentrations. Waxing had no effect on mesocarp chlorophyll, sugar or starch content.