Structure Quality and Surface Coating in Mangosteens with Normal and Damaged Peel

Abstract

The structure of the surface of mangosteen with normal peel consisted of a continous layer of cuticle and the epidermis on the outermost, followed by parenchyma tissue and a strip of sclereids. For mangosteen which was damaged by thrips at anthesis, the epidermis was destroyed and replaced with periderm and lenticels as the fruit became older. The damaged fruit had higher weight loss of 2.23% per day after harvest, as compared to 1.63% per day in normal fruit. Soluble solid content and titratable acidity of damaged fruit were significantly higher than those of normal fruit, but ascorbic acid content was similar. Coating with 15% carnauba or shellac reduced weight loss equally in normal fruit. In damaged fruit, however, carnauba coating resulted in better weight loss control. Internal quality was similar in both coated and uncoated fruits. The appearance of damaged fruit after coating resembled that of normal fruit.