Effect of Wax Coatings on Postharvest Quality and Shelf Life of Mango (Mangifera indica L.) cv. ‘Manila'

Mango (Mangifera indica L.) is considered as one of the favorite fruits in the world due to its attractive color, delicious taste, pleasant fragrance and nutritional value. Mexico is the sixth biggest producer and first exporter to USA market with Tommy Atkins, Haden, Ataulfo, Keitt and Kent varieties. However, the Manila variety (the second more important variety in Mexico) does not be included in the market exportation because of high weight and firmness loss. This variety has a high sensory quality and is preferred by consumers. However, due to its accelerated ripening process and high metabolic activity its shelf life is short. An alternative to resolve this problem is the use of wax coatings as an alternative to prevent weight loss and maintain firmness mango fruit, allowing it to maintain quality during postharvest handling and increase its shelf life. The aim of this study was to evaluate the effect of two wax coatings on postharvest quality and shelf life of mango cv. ‘Manila’. A sample of 250 fruits harvested at ¾ ripeness maturity were treated at 53 °C for 6 min (to anthracnose control), after that, the fruits were waxed with two types of waxes “Charol Mango^®" (fatty acids, sucrose, and polypropylene glycol) (W1) and “Saltillo^®” (W2) (carnauba and candelilla wax), another set was maintained as control. The fruits were stored for 22 days at 13°C and transferences from 13°C to 20°C. At 15 days of storage, the firmness was higher in fruits treated with W1 (18N) compared with control (8N) and W2 (9N). At the end of storage, 22 days, at 13 ° C, the fruits treated with W1 had less weight loss (5.5 %) compared with control (17%) and W2 (15.5 %) and had better visual quality. The application of wax coating with W1 can be an alternative to avoid dehydration and wilting in mango 'Manila'.