Title: Assessment of locally-produced edible coating materials on the physical, chemical and organoleptic properties of canary yellow melon (Cucumis melo var. inodorus)

Authors: Gloria Ladjeh Essilfie; Jemila Manborah Ahmed Wuni

Addresses: Department of Crop Science, University of Ghana, Legon, Accra, Ghana ' Department of Crop Science, University of Ghana, Legon, Accra, Ghana

Abstract: The study sought to assess the effectiveness of locally available edible coating materials (shea butter, beeswax and neem oil) in preserving the quality and shelf life of yellow melons (Cucumis melo var. inodorus) stored under tropical ambient temperature and relative humidity (27°C and 78%) in Ghana. Eight treatments were laid out in a completely randomised design. Treated and control fruits were stored for up to 21 days and assessed for weight loss (%), firmness (N), pH, soluble solids (°Brix), titratable acids (%), vitamin C (mg/100g) and shelf-life (days). Results indicated that all treatments preserved fruit quality during storage compared to the untreated fruits (control). Shelf-life was 18 days for beeswax coated fruits, while uncoated fruits had the shortest shelf-life of nine days. Sensory evaluation revealed an overall acceptability of waxed fruits and consumers' willingness to purchase waxed fruits. The use of edible coatings on melons can extend the shelf-life of melons.

Keywords: melons; edible-coatings; postharvest loss; shea-butter; beeswax; neem-oil.

DOI: 10.1504/IJPTI.2026.153983

International Journal of Postharvest Technology and Innovation, 2026 Vol.10 No.2/3, pp.152 - 168

Received: 01 Feb 2024
Accepted: 15 Jan 2025
Published online: 09 Jun 2026 *

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