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

Authors: Omar Riego Peñarubia; Maria Filomena De Jesus Raposo; Rui Manuel Santos Costa De Morais; Alcina Maria Miranda Bernardo De Morais

Addresses: CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal ' CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal ' CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal ' CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal

Abstract: 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 10°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 × 10² CFU/g. At 10°C, the yeasts and moulds count of coated samples was 4 to 5 ×10⁵ CFU/g, suggesting a shelf life of strawberry of around ten days.

Keywords: edible coatings; beeswax; candelilla wax; coconut oil; strawberries; weight loss; colour; ascorbic acid; yeast count; mould count; YMC; sensory analysis; refrigerated storage; shelf life; refrigeration temperature; coated fruits.

DOI: 10.1504/IJPTI.2014.068738

International Journal of Postharvest Technology and Innovation, 2014 Vol.4 No.2/3/4, pp.221 - 234

Received: 29 Nov 2014
Accepted: 31 Jan 2015
Published online: 18 Apr 2015 *

Full-text access for editors Full-text access for subscribers Purchase this article Comment on this article