Waxed and nonwaxed mature green tomato fruits were stored at 12C (nonchilled) or 5C
(chilled) for 5, 10, 15 and 20 days before being transferred to 22C for 3, 6, 9 and 12 days …

Wax coatings on 'Delicious' apples reduced weight loss and improved the firmness, color
and appearance. Waxed 'Golden Delicious' apples displayed improved color and reduced …

Abstract Ripe oranges (cv. Agege 1) and grapefruits (cv. Ruby Red) were waxed with a
commercial wax preparation (Shield Brite AP40) after washing in water or in fungicide …

The red color of the tomato fruit during ripening is due to the presence lycopene, a
compound known for its antioxidant property. This compound is influenced by temperature …

The main objective of this work was to study the effect of waxing (control, 25, 50, 75 and
100%) and storage temperature (room temperature, 15, 10 and 5 C) on cucumber fruits …

Influence of chilling temperature, intermittent warming (IW) and fungicidal wax coating was
evaluated during storage of 'Nagpur'mandarins (Citrus reticulata Blanco). Fruits were light …

Chilling injury is a physiological disorder caused by the exposure of fruits and vegetables to
low temperature above the freezing point. Chilling can delay fruit ripening in tomato fruits …

Waxing the fruit and crown of fresh pineapple fruit with a 20% v/v paraffin-polyethylene:
water mixture reduced the incidence and the severity of internal browning caused by chilling …

Effect of different combinations of waxing, lining materials and polyethylene packaging on
shelf-life and quality attributes of yellow passion fruit (P. edulis f. flavicarpa Degener) during …

To reduce cold damage (CD) and loss of quality during cold storage of early season Hass
avocados (22.9–26.3% dry matter), a pre-conditioning treatment that consisted on pulp …