Mandarins receiving applications of both storage and pack waxes were found to have more visual defects than fruit receiving single wax applications

Mandarins are prone to the development of off-flavors during storage as a result of declines in internal oxygen levels that occur following waxing. In an attempt to help alleviate this problem some mandarin packers apply a more gas permeable coating (storage wax) during the initial part of the storage and then replace it with a less permeable, higher shine coating (pack wax) prior to shipment of the fruit. In order to better understand the impact of this waxing protocol ?Tango? mandarins were harvested twice during the season and subjected to various combinations of storage and pack waxes, with storage times ranging from one to seven weeks. Evaluations of visual and internal fruit quality, including flavor, were conducted at the end of each storage period. As had been previously found, inclusion of periods of warm (20?C) storage in the storage protocol induced off-flavors in the fruit and negatively affected likeability. Flavor was not, however, significantly influenced by waxing protocol even though fruit coated with storage wax were found to have lower internal oxygen concentrations. Fruit receiving applications of both storage and pack waxes were found to have more visual defects than fruit receiving single wax applications, mainly in the form of browning at the stem end of the fruit. Further research is needed to better understand the severity of this problem.? SourcesImpact of changing wax type during storage on mandarin flavor and quality attributesDavid Obenland1, Mary L. Arpaia21USDA-ARS, SJVASC, 9611 S. Riverbend Ave, 93648 Parlier, United States of America2Univeristy of California, Riverside CA 92521, United States of AmericaVIII International Postharvest Symposium Picture, ?Tango?mandarin (right side) by?Smithsonian Magazine?