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Articles

EFFECT OF WAX COATING METHODS ON QUALITY AND STORAGE LIFE OF ‘CAT HOA LOC’ MANGO FRUIT

Article number

1088_17

Pages

131 – 136

Language

English

Abstract

The quality and shelf life of Cat Hoa Loc mango fruit were determined in response to wax coating methods.
Mature green fruits harvested at 75-84 days after fruit set were selected for uniformity in shape, color and density and then washed and air-dried.
Fruits were coated with 6% bee-carnauba wax emulsion by dipping, spraying using a spray bottle, or wiping using a smooth sponge before storage at ambient (29-33°C) for ripening.
At the end of storage, fruits were assessed for total soluble solids (TSS), titratable acidity (TA), weight loss, storage life and sensory quality.
The results showed that fruits waxed by dipping for 20 s had the longest storage life (9.3 days) and highest appearance quality but lowest in TSS (19.6%), taste and flavor quality.
Dipping in the wax emulsion for 8 s appeared to be the most promising treatment based on storage life (8.2 days), TSS content (22.7%), appearance, taste and flavor.
This treatment had comparable effects as that of waxing by spraying or wiping.

Publication

II Southeast Asia Symposium on Quality Management in Postharvest Systems

Authors

D.C. Thinh, J. Uthaibutra, A. Joomwong

Keywords

beeswax, carnauba, coating, layer, wax

Full text

https://doi.org/10.17660/ActaHortic.2015.1088.17

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D.S. Mai | T. Duy

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112. EFFECT OF MEMBRANE PROCESSING ON QUALITY OF COCONUT WATER

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113. MATHEMATICAL MODELS OF SWEET BASIL (OCIMUM BASILICUM LINN.) DURING MICROWAVE DRYING

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