Effect of Maleic Hydrazide and Waxing on Quality and Shelf-Life of Mango Fruits

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Date
2015-06-16
Authors
Aida Eesa Muddather Sid, Ahmed
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Publisher
UOFK
Abstract
The effect of post-harvest treatment of maleic hydrazide and waxing on quality and shelf-life of ‘Kitchner’ and ‘Abu-Samaka’ mango fruits at 18 ±1°C and 85-90% r.h.. was evaluated. Maleic hydrazide (MH) and wax treatments delayed fruit ripening, reduced losses, maintained quality and extended shelf-life of mango fruits. MH at 500 and 1000 ppm delayed fruit ripening by two and four days, respectively, compared to the untreated fruits in both mango cultivars. Waxing in addition to MH treatment resulted in six days more delay in fruit ripening, compared to MH treatment alone. The effect of MH treatment and waxing was indicated in retarded respiratory climacteric, delayed peel color development and total soluble solids accumulation, decreased fruit flesh firmness and weight loss, and retained ascorbic acid content
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Effect of Maleic Hydrazide and Waxing on Quality and Shelf-Life of Mango Fruits
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