Wax emulsion for fresh fruits and vegetables to extend their storage life.

Abstract

2 aqueous wax emulsion compositions designated W and O were standardized at the Central Food Technological Res. Inst., Mysore, and their effects on 30 fresh fruits and vegetables studied. The following 21 commodities responded to the wax treatment: carrots (topped), brinjals (purple/green), snake gourds, potatoes, tomatoes (green/red and firm), mangoes (green/unripe), musk melon (firm), cucumbers, coccinia, capsicum, parwal, ribbed gourds, sour limes, pineapple (greenish-yellow), mandarin orange (Coorg/Nagpur type), tight skinned oranges (Mosambis), banana (green/unripe/75-80% mature), papaya, apples, guavas (unripe/ripe/firm) and avocado. The 9 which did not show any beneficial effects due to waxing were: cabbage, cauliflowers, okra, French beans, beetroots, knol-kohl, spinach, radishes and green peas. Recommended concn. of wax emulsion compositions W and O are tabulated. Among the fungicides and/or bactericides approved for inclusion in the wax emulsion were: sodium-o-phenylphenate (0.25-2.0%); Flit-406 (Captan 83) (0.20-1.0%); Benlate-50 (0.10-1.20%); Thiabendazole Tecto-60 (0.20-0.50%); and Brassicol-75 (0.50-1.0%). Sodium hypochlorite treatment is also recommended, though this must be performed before waxing as this chemical would release Cl in contact with the wax emulsion and also break the emulsion. Methods of application and concn. of fungicides and/or bactericides and various alternative treatments for the fruits and vegetables are suggested. It was shown that waxing of fruit and vegetables helped extend storage life by 50-100% with no detrimental effects on quality.