Effects of Waxing on Moisture Loss and Ripening of ‘Fuerte’ Avocado Fruit

Abstract

Internal atmosphere composition, respiration rate, ethylene production, weight loss, and firmness were monitored during the ripening of waxed and nonwaxed avocado fruit ( Persea americana Mill.) during storage at 5°C, and ripening at 20°. Artificial waxing, which usually forms a uniform film over the closely packed platelet structure of the natural wax, was sometimes incomplete. Waxing caused a slight buildup of CO 2 and possible reduction in internal O 2 concentrations during the preclimacteric of stored fruit, and may have reduced ethylene synthesis during the climacteric. Waxing caused a 1-day delay in fruit softening under extended cold-storage conditions.