Some effects of paraffin wax emulsions on bananas

Abstract

Green bananas (cv. Mons Mari, a mutant of Cavendish) were dipped in water-base emulsions containing 2-10 % paraffin. The effects of wax concentration and fruit size on the time to ripen in the presence of ethylene, shelf life, weight loss and respiration rate were observed. Treatment with wax emulsions delayed the development of full colour, increased shelf life, reduced weight loss, and at some periods reduced rate of respiration. The magnitude of each effect was generally related to the concentration of wax in the dipping treatment. Recommended concentrations to meet the requirements of commercial ripeners are 2% wax for fruit harvested in October and November; 6% wax for fruit harvested in late January, February and March; and 4% wax for fruit harvested at other times.