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    Assessment On The Effect of Wax Coating On

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    achileusabdon03

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    Assessment On The Effect of Wax Coating On

    Uploaded by

    achileusabdon03
    4 views14 pages

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    Assessment on the Effect of Wax Coating On

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    Copyright:

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    Download as pptx, pdf, or txt
    4 views14 pages

    Assessment On The Effect of Wax Coating On

    Uploaded by

    achileusabdon03

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 14

    ASSESSMENT ON THE EFFECT OF

    WAX COATING ON THE SHELF LIFE


    OF CITRUS FRUITS

    • PRESENTERS
    AGOSTINO SAMPALA
    ARCHILEUS ABDON
    EMMANUEL MASELE
    OCTAVIAN VICTOR
    I NT RO DU C T I O N
    • Objective:
    Evaluate the impact of wax coatings on
    extending the shelf life of citrus fruits.
    Rationale: Wax coatings are used to enhance
    visual appeal and preserve quality by
    minimizing water loss and decay.
    TYPES OF WAX COATINGS
     Carnauba Wax
    Most commonly used due to its
    strong antibacterial properties
    and cost-effectiveness
    Bees wax:
    Often combined with
    carnauba wax for
    additional benefits.
    METHODOLOGY
    Sample Selection:
    Uniformly sized More oranges selected for consistency.
     Wax Concentrations:
    Applied at 0%, 0.5%, 1%, and 1.5%.
     Storage Conditions:
    Controlled environment at 4 ± 1°C.
     Assessment Intervals:
    Evaluations conducted immediately after harvest, and after 40 and 80 days.
    Results
    • Physicochemical Parameters
    Weight & Firmness:
    Coated fruits maintained weight and firmness significantly
    better than uncoated ones.
    Reduction in enzymatic degradation and moisture loss in
    coated fruits.
    NUTRITIONAL CONTENT
    Vitamin C and Total Acidity:
    Both showed a decline over time, with uncoated fruits experiencing
    more rapid loss.
    Phenol Content:
    Higher in uncoated fruits, indicating potential nutritional
    degradation in waxed fruits.
    Antioxidant Capacity:
    General decline observed during storage
    DECAY AND SHELF LIFE

    Decay Reduction:
    Coated fruits exhibited significantly lower decay rates.
    Carnauba wax coatings extended shelf life up to 80 days.
    Respiration Rate:
    Reduced respiration rate in wax-coated fruits, promoting slower
    metabolic loss.
    BENEFITS
     Effective barrier against water loss and microbial decay.
     Enhanced visual appeal and consumer acceptance.
    CHALLENGES
     Potential reduction in certain nutritional components, such as
    phenols and vitamin C.
    SUSTAINABILITY:
     Wax coatings offer a sustainable solution for fruit preservation,
    reducing food waste.
    CONCLUSION
    Effectiveness:
    Wax coatings, particularly carnauba wax, significantly extend the shelf
    life of citrus fruits by preserving firmness, reducing decay, and
    maintaining quality.
    Future Research:
    Further studies needed to optimize wax formulations to balance shelf
    life extension and nutritional preservation.

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