Extending the Shelf Life of Lime and Banana by Coating Carnauba Wax Emulsion
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Abstract
Limes and bananas were coated with wax emulsion, namely carnauba wax (CW). Emulsion was produced and diluted to four levels of concentration. After waxing, samples were both physically and chemically examined. The quantity of wax emulsion used for waxing was varied depending on the fruits. Limes and bananas were used for coated emulsion of 0.07-0.60 % by weight. All the emulsions used were effective in retaining chlorophyll color and reducing weight loss. The consumer accepted for the peel color of lime was greenish yellow, while the brown color was exhaustion of consumption for control after 13 days. The consumer accepted for the peel color of banana was yellow to green, while the brown color was exhaustion of consumption for control after 6 days. Dipping limes and bananas with 4, 6, 8 and 10% concentration had weight loss non-significantly (p>0.05). The research concluded that waxing reduced weight loss, the changes in color, firmness of banana and juice content of lime.
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