Candelilla Wax-Based Edible Coatings: A Novel Strategy to Prolong Shelf Life of Cucumis Sativus
DOI:
https://doi.org/10.69980/ajpr.v27i1.257Keywords:
Cucumis sativus; Composite wax coating, pH, firmness, color, weight lossAbstract
This research work was done to investigate and critically evaluate the impacts of Candelilla wax-based edible composites, on the weight loss percentage, firmness, brix, color change, and pH of Cucumis sativus fruits. The coatings under investigation consisted of ethanol-based and water-based plant leaf extracts of Toona ciliate, Melia azedarach, Swietenia macrophylla, azedirachta indica, and Chukrasia tabularies belonging to family meliaceae (each 4% (w/w) incorporated into Candelilla wax (16%), while uncoated fruits served as control. Control and coated samples of Cucumis sativus were placed separately in zip bags with 3 to 4 micro-perforations and stored at 22 ± 2 ºC and 70-80 % humidity levels for 18 days. An analysis of variance (ANOVA) test was used to investigate how candelilla wax composite coatings and time of storage affected the qualitative attributes of cucumber. It was investigated that all coatings delayed the ripening processes and reduced the weight loss percentage in the coated samples, as compared to the control (uncoated) samples. The firmness of the untreated samples exhibited a significant decline over time. The application of the edible coating effectively delayed the softening of C. sativus throughout the 18-day storage period. Coated C. sativus samples were relatively better preserved during the 18-day. Overall, the utilization of candelilla wax composite coatings enhanced the physico-chemical quality attributes and potentially extended the shelf life of cucumbers for up to 18 days.
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