Articles
Treatment of feijoa fruit with carnauba wax to reduce water loss and preserve postharvest quality
Article number
1205_118
Pages
919 – 924
Language
English
Abstract
Fruit treatment with carnauba wax surface coating aims to create a protection barrier, preserve physical-chemical attributes and improve the skin finish.
This study was carried out to assess the effects of feijoa fruit (LSQUOAlcântaraRSQUO) treatment with different concentrations of carnauba based wax coating (18% of active ingredients, made of carnauba wax emulsion, colophony resin and water) on water loss and postharvest quality.
Fruit were treated with the commercial coating diluted with distilled water at the concentrations of 0 (control), 25, 50 and 100%. After treatment, fruit were cold stored during 15 days at 4±1°C (90±5% RH), followed by 48 h of shelf life at 23±1°C (75±5% RH). Fruit were assessed for skin finish (gloss), skin permeance to water loss, weight loss (% of initial weight), titratable acidity (TA), soluble solids content (SSC), SSC/TA ratio, pH and internal browning.
The increase of coating concentration improved the skin gloss.
Fruit treated with coating at the concentrations of 25, 50 and 100% had reductions of skin permeance to water loss compared to the control of 32, 40 and 49%, respectively.
The fruit weight loss was of 3.05, 2.04, 1.77 and 1.40% for fruit treated with coating concentrations of 0, 25, 50 and 100%, respectively.
The increase of coating concentration reduced SSC and TA and increased pH, without affecting the SSC/TA ratio.
Fruit treated with coating at the concentration of 100% had slightly lower internal browning.
There is a beneficial effect of feijoa fruit treatment with carnauba wax, since the coating improves the skin finish and reduces water loss without detrimental effects on fruit internal quality.
This study was carried out to assess the effects of feijoa fruit (LSQUOAlcântaraRSQUO) treatment with different concentrations of carnauba based wax coating (18% of active ingredients, made of carnauba wax emulsion, colophony resin and water) on water loss and postharvest quality.
Fruit were treated with the commercial coating diluted with distilled water at the concentrations of 0 (control), 25, 50 and 100%. After treatment, fruit were cold stored during 15 days at 4±1°C (90±5% RH), followed by 48 h of shelf life at 23±1°C (75±5% RH). Fruit were assessed for skin finish (gloss), skin permeance to water loss, weight loss (% of initial weight), titratable acidity (TA), soluble solids content (SSC), SSC/TA ratio, pH and internal browning.
The increase of coating concentration improved the skin gloss.
Fruit treated with coating at the concentrations of 25, 50 and 100% had reductions of skin permeance to water loss compared to the control of 32, 40 and 49%, respectively.
The fruit weight loss was of 3.05, 2.04, 1.77 and 1.40% for fruit treated with coating concentrations of 0, 25, 50 and 100%, respectively.
The increase of coating concentration reduced SSC and TA and increased pH, without affecting the SSC/TA ratio.
Fruit treated with coating at the concentration of 100% had slightly lower internal browning.
There is a beneficial effect of feijoa fruit treatment with carnauba wax, since the coating improves the skin finish and reduces water loss without detrimental effects on fruit internal quality.
Authors
T.D.T. Beninca, C.V.T. do Amarante, C.A. Steffens, A.G. Souza
Keywords
Acca sellowiana (O. Berg.) Burret, edible wax, skin finish, water permeance, refrigerated storage
Groups involved
- Division Tropical and Subtropical Fruit and Nuts
- Division Greenhouse and Indoor Production Horticulture
- Division Landscape and Urban Horticulture
- Division Plant Genetic Resources, Breeding and Biotechnology
- Division Precision Horticulture and Engineering
- Division Horticulture for Development
- Division Vegetables, Roots and Tubers
- Division Horticulture for Human Health
- Division Temperate Tree Fruits
- Division Vine and Berry Fruits
- Working Group Landscape Horticulture
- Working Group Guava and other Myrtaceae
- Working Group Biotechnology of Horticultural Species
- Working Group Protected Cultivation, Nettings and Screens for Mild Climates
- Working Group Quality Management in Plant Propagation
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