Effect Of Wax Concentration On The Fruit Quality In The Process Of Citrus Fruit Commerecial Handing

Wax coating is one of the most important procedures for citrus fruit commercial handing. Generally citrus fruits will be waxed before marketing. Wax coating can improve the brightness of fruits. However, wax coating can usually cause off-flover accumulation as well, which seriously impact the fruit quality. According to current situation of citrus flavor deterioration after wax coating.Olida Valencia orange, Satsume Mandarin and Red Flash were sampled in the experiment.Through duilting two commonly used citrus commercial waxing402D and FMC890HS, the effect of waxing solid content on citrus posharvest shelf life physical quality. was studied The main achievements of our studies are as follow:1.Wax coating reduce the fruits weight loss, the wax coating used for Olida Valencia orange and Satsuma Mandarin after2-flods of diluting doesn’t affect its influence on reducing weight loss, of fruits, and also for890HS which1.5-diluted used for Red Flash.2.The wax coating increased the internal CO2level and decrease the O2level,while internal CO2decreased and O2level increased when waxing is diluted.3.The wax coating causes the accumulation of off-flover material like ethanol and acetaldehyde, while ethanol and acetaldehyde content have decreased when waxing is diluted.4.Wax coating imparts gloss for fruits,while the gloss decreased when waxing is diluted.5. After waxing,the exchange of CO2,ethanol and acetaldetyde through from flavedo to albedo decreased,while diluted wax helps to improve the gas permeability.6.For Olida Valencia orange and Satsuma Mandarin402D can be used by diluting2-flod,and for Red Flash FMC890HS can be used by diluting1.5-flod.