Effect of Waxing and Potassium Permanganate on Quality and Shelf-Life of Mango Fruits
[1]
Mohamed M. Elzubeir, Faculty of Natural Resources and Environmental Studies, University of Kordofan, Elobeid, Sudan.
[2]
Abu-bakr A. Abu-Goukh, Faculty of Agriculture, University of Khartoum, Shambat, Sudan.
[3]
Osman A. Osman, Faculty of Natural Resources and Environmental Studies, University of Kordofan, Elobeid, Sudan.
[4]
Ahmed Ismail Ahmed Safi, Faculty of Natural Resources and Environmental Studies, University of Kordofan, Elobeid, Sudan.
The aim of this experiment was to investigate the effect of waxing and potassium permanganate (KMnO4) on quality and shelf-life of 'Kitchner' and 'Abu-Samaka' mango fruits. Waxing significantly delayed fruit ripening in both mango cultivars. Potassium permanganate in addition resulted in more delay in fruit ripening and better quality of the fruits. Waxing with 0.0, 1.0 and 2.0 g potassium permanganate, delayed fruit ripening in both cultivars by one, three and four days, respectively, compared with the control. Weight loss reduced by 29.1%, 38.1% and 46.0% in fruits packed in carton boxes with 0.0, 1.0 and 2.0 g potassium permanganate, respectively, compared with the control.
Mango Fruits, Wax, Potassium Permanganate, Quality and Shelf-Life of Fruits
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