Efficiency of Palm Oil Wax on Postharvest Quality of Banana cv. Kluai Khai

This study aims to investigate the effect of palm oil wax coating on postharvest quality of banana cv.
‘Kluai Khai’ by comparing 3 formulars which contain unsaturated fatty acid (PW-1), saturated fatty acid (PW-2)
and combination of unsaturated and saturated fatty acid (PW-3). The fruits were individually coated and then
stored at 25°C for 14 days, compared with uncoated fruit as a control. The results indicated that palm oil wax
contained unsaturated fatty acid (PW-1) was the best formular to maintain postharvest quality of Kluai Khai.
This palm oil wax formular (PW-1) could prevent the onset of senescent spotting and delayed the alteration
of peel color from green to yellow which indicated by the less changes of a*, b* and hue angle values. Palm
oil wax contained unsaturated fatty acid reduced respiration, ethylene production, fresh weight loss and fruit
softening of Kluai Khai when compared with other palm oil wax formulars and the control treatment.