Research Article
The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions
Table 3
Changes in Total Titratable acidity (% citric acid) for “ngowe” mango fruits which were treated with either 5% Shellac wax, Mango Decco wax or left Untreated (Control) and stored in ambient (25°C).
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Means within each column followed by different letter differ significantly at (). |