Articles
COATING WAXES ON HADEN MANGO FRUITS (MANGIFERA INDICA L) CULTIVAR FOR EXPORT.
Fruits were covered with waxes ( Prolong, Fomesa and Primafresh), stored at 12, 18 and 25 °C during 5, 15 and 20 days.
Parameters such as color (L*, Hue and Chroma), soluble solid content, tritatable acidity, TSS/ Acidity ratio, pH, % dry matter and fresh weight loss during storage were determined.
Significative differences was observed for the parameter L* and Chroma in fruits trated with Prolong wax, while Fomesa and Primafresh waxes showed the lowest values.
Hue values were unconsistent.
Ethylene application increased L* values and also the fruit color at ripening stage.
TSS content did not repond to coating waxing applications.
Ethylene was significative for SST/Acity ratio.
Dry matter content and pH reached significative differences with the lowest fruit values at 20 days stored.
The TSS content decreased with storage time and in fruits stored at high temperature.
Fresh weight loss of 6.23% was reached when mango fruits were stored at 25 °C during 20 days.
Mango fruits for export should be treated to get longer shelf life Lakshminarayana (1975) studied the behavior of some mango cultivars during ripening and reported that fruits harvested at the mature green stage needed between 12 and 14 days to reach their ripening conditions with good flavor, texture and color characteristic at 25 °C . Lutz and Handerburg (1968) recomended 13 °C for mango fruits during 2 – 3 weeks in storage and 85–90% of relative humidity . For Haden cultivar wich was susceptible to chilling injury recomended to use between 21.1 to 23.7 °C . Maleveski et al (1977), working on Haden mango fruits observed that TSS content and the fresh weigth loss decreased with the storage time.
Nuñez – Elisa (1984) reported 14 % TSS content on ripe Haden mango fruits averaging 350 g, with low fiber content and more than 50% red color skin.
Sergent et al (1993) found that 2000 – 4000 ul/l of ethylene applyed to mango fruits, stored at room temperature increased the ripening process, as also the solid soluble content, the color and the flavor, while decreased texture and shelf life.
The objetive of this work was to evaluate the effect of coating on Haden mango fruits tratead with waxes coating, stored during 20 days at different temperatures, fruits were treated with 250 ppm of ethylene before waxing.