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

Dalal, V. B. and Eipeson, W. E. and Singh, N. S. (1971) Wax emulsion for fresh fruits and vegetables to extend their storage life. Indian Food Packer, 25 (5). 9-15, 13 ref..

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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.

Item Type: Article
Uncontrolled Keywords: WAXES-; Waxing of fruit & vegetables; FRUIT-(STORAGE); Storage life of waxed /fruit/; VEGETABLES-(STORAGE); Storage life of waxed /vegetables/; CARROTS-; Waxing of /carrots/; AUBERGINES-; Waxing of /brinjals/; GOURDS-; Waxing of /gourds/; POTATOES-; Waxing of /potatoes/; TOMATOES-; Waxing of /tomatoes/; MANGOES-; Waxing of /mangoes/; MELONS-; Waxing of /melons/; CUCUMBERS-; Waxing of /cucumbers/; PEPPERS-; Waxing of /capsicums/; LIMES-; Waxing of /limes/; PINEAPPLES-; Waxing of /pineapples/; MANDARINS-; Waxing of /mandarins/; ORANGES-; Waxing of /oranges/; BANANAS-; Waxing of /bananas/; PAWPAW-; Waxing of /papayas/; APPLES-; Waxing of /apples/; GUAVAS-; Waxing of /guavas/; AVOCADO-; Waxing of /avocados/; CABBAGE-; Waxing of /cabbage/; CAULIFLOWER-; Waxing of /cauliflower/; OKRA-; Waxing of /okra/; KIDNEY-BEANS; Waxing of /french beans/; BEETS-; Waxing of /beetroot/; SPINACH-; Waxing of /spinach/; RADISHES-; Waxing of /radishes/; PEAS-; Waxing of /peas/; SODIUM-HYPOCHLORITE; /sodium hypochlorite/ treatment of fruit & vegetables; DOWICIDE-A; /sodium o-phenylphenate/ treatment of fruit & vegetables; CAPTAN-; /captan/ treatment of fruit & vegetables; THIABENDAZOLE-; /thiabendazole/ treatment of fruit & vegetables; FUNGICIDES-; /fungicide/ treatment of fruit & vegetables
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 09 Industrial oils, fats, waxes, gases > 01 Commercial wax
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Sep 2014 07:05
Last Modified: 04 Sep 2014 07:05
URI: http://ir.cftri.com/id/eprint/7235

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