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EXTENSION OF STORAGE LIFE OF TOMATOES CV. TROPIC AND CANTALOUPES CV. PMR-45 AND TOP MARK-S. R. USING NATURAL WAX CANDELILLA

Article number
62_36
Pages
335 – 344
Language
Abstract
A study was undertaken to learn the efficiency of candelilla water wax emulsion in the extension of storage life of tomatoes and cantaloupes in comparison with commercial waxes.
Tomatoes were washed, dried, treated and stored at room temperature 19 ± 1° and 80 ± 2 RH for 25 days; another comparative experiment with Penwalt Alamo Brut was run.

Cantaloupes were Hydroheated, dried, treated and stored at 10° during 17 days; another comparative experiment with Decco WT-42 was run at room temperature and at 4°.

Chemical analysis, storage losses and organoleptic evaluation, demonstrated that candelilla wax was competitive and in some cases better than the commercial products.

Publication
Symposium on Vegetable Storage
Authors
G. Siade, C. Pelayo, D. Castillo
Keywords
Full text
https://doi.org/10.17660/ActaHortic.1977.62.36
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