Effect of Waxing and Gum Arabic Coating on Quality andShelf-Life of Mango Fruits
The aim of the experiment was to evaluate the effect of waxing and gum Arabic coating, in aqueous solutions, on the quality and shelf-life of 'Kitchner' and 'Abu-Samaka' mango fruits in 'Abu-Gebeha' Area. Coating of fruits with gum Arabic in aqueous solution significantly delayed the onset on the climacteric peak of respiration and fruit ripening, reduced weight loss, fruit softening, peel color development, TSS accumulation and titertable acidity changes, retained ascorbic acid, maintained quality and extended shelf-life of mango fruits. Waxing in addition to the gum Arabic coating was more effective than gum coating alone in all parameters studied. Gum Arabic coating at 5% and 10%, without waxing reduced weight loss by 3.6% and 7.7% and peel color development by 3.8% and 9.6% in 'Kitchner' and 'Abu-Samaka', respectively, compared with the control. Gum Arabic coating at 5% and 10%, with waxing reduced weight loss by 13.5% and 19.6% and peel color development by 10.5% and 21.0% in 'Kitchner' and 'Abu-Samaka', respectively, compared with the control.
Kitchner' and 'Abu-Samaka' Mango Fruit, Wax, Gum Arabic, Quality and Shelf-life
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