_____________________________________________________________________________________________________ *Corresponding author: Email: paulusnow@gmail.com; Asian Journal of Advanced Research and Reports 12(1): 1-11, 2020; Article no.AJARR.58456 ISSN: 2582-3248 Effect of Different Waxing Materials on the Quality and Shelf Life of Mysore Banana Variety P. Kumah 1 , P. K. Tandoh 1* and K. S. Konadu 1 1 Department of Horticulture, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana. Authors’ contributions This work was carried out in collaboration among all authors. Authors KSK and PK designed the study, performed the statistical analysis, wrote the protocol. Author KSK wrote the first draft of the manuscript. Authors PK and Author PKT managed the analyses of the study. Author PKT managed the literature searches. All authors read and approved the final manuscript. Article Information DOI: 10.9734/AJARR/2020/v12i130277 Editor(s): (1) Dr. Chunhua Zhou, Yangzhou University, China. Reviewers: (1) Govind Vishwakarma, Hemvati Nandan Bahuguna Garhwal University, India. (2) Uasley Caldas de Oliveira, State University of Feira de Santana, Brazil. Complete Peer review History: http://www.sdiarticle4.com/review-history/58456 Received 14 April 2020 Accepted 19 June 2020 Published 07 July 2020 ABSTRACT Banana is a climacteric fruit with a short shelf life. As a result, huge losses are incurred during handling in the value chain. The need to develop means of extending the shelf life and concomitantly maintaining the quality of the fruit after harvest has become very important. This study was conducted to determine the effects of two different edible waxing materials (beeswax and cassava starch) used as coatings on the quality and shelf life of Mysore banana. The study was conducted in the laboratory at the Department of Horticulture, Kwame Nkrumah University of Science and Technology–Kumasi. The experiment was laid out in a simple completely randomized design (CRD) and replicated three (3) times with three treatments (beeswax, cassava starch and a control). Parameters studied were: fruit weight loss, firmness, peel colour, pulp-to-peel ratio, moisture content (MC), dry matter content (DMC), total titratable acidity (TTA), total soluble solids (TSS), pH, green life and shelf life. The results showed beeswax and cassava starch had no significant effect (P>0.01) on peel colour, fruit firmness, TTA, TSS, DMC, MC and green life. Beeswax, however, kept weight loss minimal, and reduced TSS and the pulp-to-peel ratio of the fruits during storage. We conclude that beeswax was the best treatment in terms of waxing Mysore banana fruits to maintained its quality and ultimately prolonged its shelf life by about four (4) days more than the control. Original Research Article