Effects of Bee - Carnauba Mixed Wax Coating on the Reduction of Respiration Rate, Weight Loss, Fruit Decay, and the Maintenance of Visual Appearance and Quality of Vietnamese Longan cv. Long During Lo

The impact of bee - carnauba mixed wax coating on the reduction of respiration rate, weight loss, fruit decay, and the maintenance of visual appearance and quality of Vietnamese longan cv. Long during low temperature storage was studied by coating the fruits in 2, 4, 6, 8, and 10% of mixed bee and carnauba wax for 30 seconds at room temperature, and storing at 5±1?C for 25 days. The visual appearance of pericarp color expressed as browning index (BI); the lightness of fruit pericarp (L* value); the yellowness of fruit pericarp (b* value); pericarp pH; the respiration rate; the percentage of weight loss and fruit decay; and total soluble solids (TSS) content were studied. The results showed that the coating treatment in 6% of mixed waxes could maintain L* and b* values; low pericarp pH, low respiration rate, and low weight loss; with the fruit showing no signs of severe pericarp browning or fruit decay throughout the 20 days in storage. Moreover, the TSS content of the longan fruit revealed no difference over time. The results concluded that the using of 6% mixed waxes was the best method for extending storage life and appropriate technique for ‘Long’ longan fruit.