EFFECT OF SURFACE-COATINGS ON SAP BURN OF KENSINGTON PRIDE MANGO FRUIT

Surface coatings were applied to freshly harvested Kensington Pride ma ngoes as a potential means of reducing sap burn injury. A polyethylene -based wax (Avocado and Passionfruit Wax) effectively reduced sap burn injury and weight loss, without adversely affecting colour developmen t and fruit softening during shelf life. Technimul 9122 Wax also reduc ed sap burn, but to a lesser extent. Peach Wax provided the greatest p rotection against sap burn; however, it inhibited ripening. A starch c oating was ineffective in reducing sap burn. Waxing mango fruit either in the field or in the packing shed before the fruit stem is broken o ff is an effective practical means of minimizing sap burn injury.