EFFECTS OF WAXING ON STORAGE LIFE OF

VEGETABLE PRODUCE

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INTRODUCTION

•Waxes are diverse classes of organic compounds that are hydrophobic means they are insoluble in water.•They are composed of higher alkaline and lipids having melting point above 40 degree celcius.

WHY WAXING IS DONE ?•As the vegetables grow they develop a natural coating called a Cuticle which is like a waxing layer.•As the produce is sent to a packaging house where it is washed and the natural coating is removed.•By replacing this cuticle a protective layer is coated over them.•Protective edible coating helps to slow dehydration and decay while retaining moisture and increasing shelf life.

Advantages of WAXING•Improves appearance.•Protects from micro biological infection.•Reduces moisture losses.•Retards wilting and shrivelling during storage.•Creates diffusion barrier.•Checks spoilage.•Cost effective substituent.•Reduces physiological losses.•Delays respiration rate.•Maintains quality by reducing post harvest losses.

1.Animal waxes-• Bee wax• Shellac wax2. Vegetable waxes-• Candelila wax• Carnauba wax• Rice bran wax3.Petroleum waxes-• Paraffin wax

Categories of waxes on the basis of source

Categories of waxes on the basis of utility

•Storage wax-When produce is not to be marketed immediately.•Pack-out wax-When produce are to be marketed immediately.•High-shine wax-For giving a very high grace on market demand.

Effect of paraffin wax on storage life of Cucumber

Objective; to study the effect of waxing on cucumber fruit quality.Waxing is done by paraffin with the different formulations like 25, 50, 75, 100%’It is white, odourless and tasteless with a typical melting point between 46-68 degree celcius.The results were observed for the following parameters-•Volume•Weight•Hardness•TSS

Effect on volumeVolume changes with increasing wax concentration- decreased from 0.199-0.0054 mm per hour when the wax concentration increased from 0-100%.

Effect on weightWeight loss decreases with increasing wax solution- decreases from 0.020-0,005 per hour when the wax concentration increased from 0-100%.

Effect of on TSSTSS decreases with increase in wax concentration- Decreases from 0.08-0.03% per hour when the wax concentration increased from 0-100%.

Effect on hardnessHardness change rate decreases with increasing wax concentration- Decreased from 1.079-0.53 N per hour then the wax concentraion increased from 0-100%.

Taken from-Agriculture Engineering Department, Faculty of Agriculture, Benha University 13736 Egypt.Adel H Bahnasawy and EI-Sayed G Khater.

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