Abstract
Surface coatings were applied to freshly harvested Kensington Pride mangoes as a potential means of reducing sap burn injury. A polyethylene-based wax (Avocado and Passionfruit Wax) effectively reduced sap burn injury and weight loss, without adversely affecting colour development and fruit softening during shelf life. Technimul 9122 Wax also reduced sap burn, but to a lesser extent. Peach Wax provided the greatest protection against sap burn; however, it inhibited ripening. A starch coating was ineffective in reducing sap burn. Waxing mango fruit either in the field or in the packing shed before the fruit stem is broken off is an effective practical means of minimizing sap burn injury.
