Method of Waxing on Quality and Shelf-life of Semi-Cutting Mangosteen in Low Temperature Storage

Abstract

Mangosteen can be stored for a relatively long period in low temperature storage, but peel hardening due to lost of moisture makes it difficult to open before consumption. One attempt to solve this problem is the application of semi-cutting treatment before storage of the fruits at low temperature. However, semi-cutting may accelerate deterioration process since it increases fruit respiration and creates a door to microorganism to enter and spoil the fruit. Waxing the fruit after semi-cutting may help to overcome the problems, so the fruit can be stored at low temperature for long period, but it can be opened easily before consumption. This research aims to find a suitable method of waxing as well as the best wax concentration solution for waxing process. The methods of waxing conducted in this research were dipping and smearing, while the wax concentration in solution for both methods were 6%, 9%, and 12%. The results show that smearing the fruit after semi-cutting with 12% wax concentration gave the longest self life for the mangosteen stored at low temperature.