Application of essential oil incorporated edible wax for shelf life extension of mango and papaya

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dc.contributor.authorGunasekera, M.M.N.P.
dc.contributor.authorGunathilaka, R.M.S.
dc.contributor.authorPerera, M.G.D.S.
dc.contributor.authorHewajulige, I.G.N.
dc.contributor.authorWilson Wijeratnam, R.S.
dc.date.accessioned2019-10-18T19:24:47Z
dc.date.available2019-10-18T19:24:47Z
dc.date.issued2018-07
dc.descriptionAnnex 21 to final technical report : CIFSRF final technical report : Enhanced Preservation of Fruits Using Nanotechnology (CIFSRF Phase 2)en
dc.description.abstractBoth mango and papaya varieties treated with bio-wax showed better fruit quality compared to control fruits. Results indicate that storage life could be extended for more than 21 days. The slow release mechanism of active ingredients in the bio-wax plays a key role in preserving shelf life by minimizing loss due to disease. This one-pager provides a brief outline of the research, with images of fruit trials over a period of 21 days.en
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/10625/58228
dc.language.isoen
dc.relation.urihttp://hdl.handle.net/10625/57175
dc.subjectPOSTHARVEST LOSSESen
dc.subjectFRUITSen
dc.subjectFOOD STORAGEen
dc.subjectSHELF LIFEen
dc.subjectPOSTHARVEST TECHNOLOGYen
dc.subjectNANOTECHNOLOGYen
dc.subjectPRESERVATIVESen
dc.subjectSRI LANKAen
dc.subjectSOUTH ASIAen
dc.titleApplication of essential oil incorporated edible wax for shelf life extension of mango and papayaen
dc.typePolicy Briefen
idrc.copyright.oapermissionsourceGA signed post January 2008en
idrc.dspace.accessOpen Accessen
idrc.project.number107847
idrc.project.titleEnhanced preservation of fruits using nanotechnology (CIFSRF Phase 2)en
idrc.recordsserver.bcsnumberIC36-1643402171-204740
idrc.rims.adhocgroupIDRC SUPPORTEDen

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IDRC Research Results / Résultats de recherches du CRDI
2010-2019 / Années 2010-2019
Research Results (CIFSRF) / Résultats de recherches (FCRSAI)