THE EFFECT OF CASSAVA STARCH WITH OLIVE OIL AND WITH GLYCERIN AS COATING ON THE RIPENING OF CARABAO MANGO (Mangifera indica.L)

The study entitled "THE IMPACT OF CASSAVA STARCH WITH OLIVE OIL AND WITH GLYCERINE ON THE RIPENING OF CARABAO MANGO" was conducted at MSU General Santos City, College of Agriculture. The study was conducted on 6 to 16" of July 2018. The evaluation was based on final weight and days to ripening of carabas mango. The experiment was carried out in a Completely Randomized Design (CRD) with four (4) treatments replicated four times. The treatments were as follows TL Control (No coating): T2 Pure Cassava Starch 13 Casa Starch with Olive oil.14 Cassava Starch with Glycerine. Results disclosed that cassava starch with glycerol had significantly delayed the ripening days of mango at 1 % level. However, the fruit weight was not significantly different among treatment means. In general, all of the treatments were comparable to each other in terms of the fruit weight but not in the period of ripening. Therefore, Cassava Starch based coatings will somehow delayed the ripening of carabao mango but there was no significant effect on its final weight even though it was under ambient condition and not in a refrigerated storage facility.