A tangerina brasileira IAC 2019Maria é uma alternativa promissora para um mercado desprovido de opções. Objtevou-se com esse trabalho avaliar o potencial da refrigeração e da associação desta com o recobrimento à base de cera na conservação pós-colheita da tangerina IAC 2019Maria. No primeiro experimento, frutos foram armazenados a 24, 10 e 5 °C por 18 dias, seguidos de transferência para 24 °C por mais 18 dias. No segundo experimento, frutos sem e com aplicação de cera à base de carnaúba (12%) foram armazenados a 24 e 5 °C por 18 dias, seguidos de transferência para 24 °C por mais 18 dias. Frutos armazenados a 5 e 10 °C mantiveram a firmeza com menor perda de massa, quando comparados aos frutos armazenados a 24 °C. Frutos refrigerados também apresentaram menor incidência de podridões e manutenção da aparência durante a comercialização simulada, especialmente aqueles anteriormente mantidos a 5 °C. A aplicação da  cera diminuiu a perda de massa e firmeza em frutos mantidos constantemente a 24 °C. Também naqueles anteriormente refrigerados a 5 °C, a aplicação da cera foi responsável pela menor perda de firmeza e massa, com menor incidência de podridões. A utilização de cera não interferiu nos atributos sensoriais da tangerina. Conclui-se que a refrigeração a 5 e 10 °C por 18 dias é eficiente para a conservação da tangerina IAC 2019Maria e que há efeito aditivo da cera à base de carnaúba (12%) na conservação de frutos previamente refrigerados a 5 °C. 

IAC 2019Maria tangerine is a promising alternative to deal with Brazilian market lack of options. The objective of this study was to evaluate the potential use of refrigeration associated, or not, with a carnauba-based wax coating on the post-harvest conservation of IAC 2019Maria. In the first experiment, fruit were stored at 24, 10 and 5 °C for 18 days, followed by transfer to 24 °C for more 18 days. In the second experiment, fruit with and without application of carnauba-based wax (12%) were stored at 5 and 24 °C for 18 days, followed by transfer to 24 °C for more 18 days. The quality analyses were soluble solids, titratable acidity, ascorbic acid content, mass loss, pulp Refrigeration and wax on postharvest conservation of IAC 2019Maria tangerines SUMMARY IAC 2019Maria tangerine is a promising alternative to deal with Brazilian market lack of options. The objective of this study was to evaluate the potential use of refrigeration associated, or not, with a carnauba-based wax coating on the post-harvest conservation of IAC 2019Maria. In the first experiment, fruit were stored at 24, 10 and 5 °C for 18 days, followed by transfer to 24 °C for more 18 days. In the second experiment, fruit with and without application of carnauba-based wax (12%) were stored at 5 and 24 °C for 18 days, followed by transfer to 24 °C for more 18 days. The quality analyses were soluble solids, titratable acidity, ascorbic acid content, mass loss, pulp firmness, skin color, disease incidence and sensory attributes. Fruit stored at 5 and 10 °C maintained firmness with a lower mass loss, when compared to fruit stored at 24 °C. Refrigerated fruit had also a lower disease incidence and better appearance during marketing simulation, especially those previously kept at 5 °C. Wax application diminished mass and firmness loss in fruit maintained constantly at 24 °C. Also, in those fruit previously refrigerated at 5 °C, wax application was responsible for lower mass and firmness loss, with lower disease incidence. The use of wax did not interfere with the tangerine sensory attributes. In conclusion, the refrigeration at 5 and 10 °C for 18 days is an efficient method for conservation of IAC 2019Maria tangerine and there was an additive effect of carnauba-based wax (12%) on preserving pre-refrigerated fruit at 5 °C.