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EFFECT OF A FUNGICIDAL WAX COATING ON THE STORAGE BEHAVIOUR OF MANGOES
Author(s) -
Mathur P. B.,
Subramanyam H.
Publication year - 1956
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740071007
Subject(s) - wax , ripening , fungicide , moisture , chemistry , food science , coating , horticulture , vitamin c , shelf life , aqueous solution , botany , biology , organic chemistry
Badami (Alphonso) mangoes were dipped in 1.7–2.7% aqueous emulsions of a fungicidal wax containing 5% of o‐phenylphenol * and after drying in a current of hot air the fruit was stored at 79–86° F and R.H. 55–87%. The treatment was found to lessen the physiological losses in weight, increase the retentions of vitamin C and moisture, delay ripening, decrease the percentage wastage and increase the storage life of the fruit.