EXTENSION OF STORAGE LIFE OF BANANA (GIANT CAVENDISH) USING NATURAL WAX CANDELILLA

The bunches or hands of bananas were washed with water, dried and treated by immersion with the emulsion, wrapped in paper and packed in wooden boxes. The bananas were stored 30–35 days at room temperature (18–21°C) at a relative humidity of 75–85%. Chemical analysis and storage losses were made weekly and an organoleptic evaluation was done at the end of the experiment.

Bananas treated with Tag (polyethylene wax) and polyethylene bags with and without holes were compared with the ones treated with candelilla wax. A better quality product was obtained in the latter case.

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