[Effects of Flavorseal and Tag waxes on the ripening and texture of Kent mangos]

Abstract

Mangos KENT at the green maturity stage were waxed with Tag or Flavorseal and were allowed to ripe at 23+/-2 degrees C and 16+/-1 degrees C. The relative humidity was 60-70%. Unwaxed fruits held under the same conditions were used as controls. It was found that both waxes prolonged the shelf life of the mangos. The results also showed that Tag treated fruits developed their internal and external coloration normally, whereas mangos with Falvorseal coating did not develop their external coloration nor their red internal coloration. The content of Total Saluble Solids (T.S.S.) was higher in control fruits than in Tag treated fruits but it was lowest in Flavorseal coated mangos. As evident from the penetration and compression tests, the texture of Tag treated fruits was softer than the texture of the control and Flavorseal treated mangos. However, the texture of the control mangos was also much softer than the texture of the Flavorseal treated mangos. The patterns of the penetration and compression curves were similar in control and TAG treated fruits while in Flavorseal coated mangos the curves were uncharteristic. The significance of the results is discussed and a possible explanation for the differences between the effects of the two waxes is given.