Author : Prasert Preechagul

Summary : The response of carabao mango harvested at 80, 85, 90 and 95 days, after bloom to waxing Johnson wax and Shellac and stored under ambient condition where the temperature ranges from 28 to 33 deg centigrade and in an air-conditioned room where the temperature was maintained at 20 deg centigrade was evaluated. Waxed fruits retained weight ranging from 164 to 307 percent over the unwaxed fruits at full ripening. Storing fruits in an air-conditioned room likewise decreased weight loss over fruits stored under ambient condition. Both waxing and low temperature were found very effective in reducing weight loss. Number of days to C1 (subscript 2) (breaker stage) significantly decreased with delayed harvesting. Waxing and low temperature storage further delayed the onset of the breaker stage. Waxing was more dominant factor in delaying the onset of the breaker stage than temperature. Beyond C1 (subscript 2), color change was rapid and independent of the external factors. Waxing accelerated softening of fruits regardless of age of fruits at harvest and temperature. Firmer fruits were observed at low temperature storage but only at C1 (subscript 2). Waxing was more dominant than temperature. Titrable acidity consistently declined with ripening. Waxing and temperature showed and inconsistent influence on titrable acidity. As ripening progressed, total soluble solid increased. Waxing decreased total soluble solid while low temperature increased the value with ripening. pH of fruit at harvest was very low which gradually increased with ripening. Higher pH was noted in unwaxed fruits while temperature did not show any definite pattern. Early shrivelling was noticed in unwaxed fruits while internal breakdown occured in waxed fruits.