Efficacy of Beeswax and Essential Oil Coatings on Preserving Quality and Extending Shelf Life of Unripe Mangoes (Mangifera indica)

This study evaluated the performance of Mangifera indica fruits coated with beeswax admixed with some essential oils including cinnamon, lavender and clove oil. Weight loss, colour change and some chemical analyses were used to adjudge the quality preservation and shelf life extension of the Mangifera indica fruits. The weight of Mangifera indica fruits coated with all the treatments decreased over the period of observation; however, fruits coated with beeswax admixed with lavender oil had the least weight loss (2.94%). The colour varied from green to yellow with black spots, where fruits coated with beeswax and beeswax admixed with lavender oil retained the pale green throughout the study. Also, there was a significant increase in pH and a decrease in titratable acidity (TTA) of samples in the control plot. The study therefore concludes that the edible coatings tested demonstrated great potential in maintaining the overall quality compared with untreated control. Beeswax mixed with lavender coating effectively delayed ripening of the Mangifera indica fruits for an additional 6 days as indicated by the reduction of weight loss, total titratable acidity and pH.