[Ripening of Haden and Kent mangos covered with Tag wax in different ripening stages]

Abstract

Mangos at different maturity stages were waxed with TAG and allowed to ripe at 23 degrees C and 16 degrees C, with a relative humidity of 60-70%. Unwaxed fruits held under the same conditions were used as controls. Results showed that in both varieties the waxing of the fruits extended their shelf life, improved their appearance and reduced their weight losses. Some internal characteristics like color and pH were also improved in waxed fruits, but TSS tended to be reduced in those treated fruits. It was concluded that maximum shelf life extention and best improvement in the internal qualities were achieved when fruits at the green maturity stage were treated. The significance of these findings and their possible application are discussed.