Hawaiian pineapples are commercially treated with a fungicide in a dip or spray application to control postharvest fruit rot, caused by the fungus Chalara paradoxa (Ceratocystis paradoxa (de Cynes) Moreau) (see Rohrbach and Johnson, Chapter 9, this volume).
A wax, frequently containing polyethylene/paraffin or carnauba/paraffin-based, may also be applied to the fruit with the fungicide (Plate 36). The major advantage of waxing is the reduction of the internal-browning symptoms of chilling injury. Waxing also reduces postharvest water loss and improves fruit appearance (Paull and Rohrbach, 1985). There is no worldwide uniformity in acceptance of wax components, so importing-country restrictions need to be considered. If the wax injures the crown leaves, only the fruit body is waxed.
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