Beeswax- and candelilla wax-coconut oil edible coatings extend the shelf life of strawberry fruit at refrigeration temperatures

摘要

Beeswax and candelilla wax with coconut oil coatings, in the ratio 4:1, were applied onto strawberry fruits that were stored at 4°C and 10°C. Both coatings resulted in a lower weight loss of the coated fruits during storage, especially at I0°C. Ascorbic acid loss on the seventh day of storage was lower for beeswax coated fruits at 4°C. Colour was not significantly different between coated and uncoated fruits except for the L* parameter at 10°C, with higher values for coated fruits. In the sensory evaluation, judges distinguished between the colour of the coated and the uncoated fruits. Both wax-based coatings could extend the shelf life of strawberry to more than ten days at 4°C, with a yeasts and moulds count lower than 4 x 10: CFU/g. At 10°C, the yeasts and moulds count of coated samples was 4 to 5 xlO CFU/g, suggesting a shelf life of strawberry of around ten days.