Effect of Chitosan–Beeswax Edible Coatings on the Shelf-life of Sapodilla (Achras zapota) Fruit

Abstract

The aim of this study was to investigate the effect of chitosan and beeswax as edible coatings on the shelf-life of sapodilla (Achras zapota). The coating formulations used were chitosan only (C), chitosan with 10% beeswax (C + 10B) and chitosan with 20% beeswax (C + 20B). Sapodilla without any coating (WC) was used as a control. The coating formulations, C + 10B and C + 20B had shown to be the best in reducing the senescence of sapodilla as they slowed down the weight loss and breakdown of soluble solids in the fruit, while retaining the firmness and skin colour. Microbial populations of C + 10B and C + 20B were also below permissible microbial food limit (5 log CFU g−1) over the period of 17 days if compared to WC and C, which exceeded the limit. However, C + 10B started to shrivel towards the end of storage. In conclusion, C + 20B showed the best edible coating formulation in extending the shelf-life of sapodilla.

Basil oil incorporated beeswax coating to increase shelf life and reduce anthracnose development in mango cv. Willard

“…The TSS, in fruits receiving different treatments, was not significantly different, however, the TSS in control fruits was significantly higher. Foo et al (2019) also reported a lower breakdown in soluble solids in beeswax coated fruits. Since all treated fruits received a beeswax coating, this could be the reason for the lower TSS.…”

“…By the day 5, 100% of control fruits were ripe while only 25% of treated fruits were in ripe stage. Foo et al (2019) also report that senescence, weight loss and breakdown of soluble solids in the fruit were slowed down by beeswax coatings. Yimtoe et al (2014) reported that cinnamon oil incorporated beeswax coatings increased shelf life while maintaining quality of sweet pepper under ambient and cold storage conditions.…”

“…Either BW coating in pet ether or vegetable oil or the same coatings incorporated with EO had significantly lesser weight loss when compared with the control. Mladenoska (2012), Foo (2019) and Yimtoe et al (2014) also reported that beeswax when applied as a fruit coating significantly reduced the weight loss of fruits.…”

Improvement of the Performance of Chitosan—Aloe vera Coatings by Adding Beeswax on Postharvest Quality of Mango Fruit

“…Chitosan, an amino-polysaccharide, is a non-toxic, biodegradable, edible and excellent film forming material [11]. Positively charged amino groups of chitosan interact with negatively charged cell walls of microorganisms, exhibiting antimicrobial potentials of chitosan [12]. Incorporation of Aloe vera in combination with chitosan has been reportedly used in the literature to improve the functional properties of biodegradable coatings [9].…”

“…To further improve the barrier properties and functionality of biodegradable coatings, beeswax has been reportedly used in coating solutions. Previously, beeswax coatings have been applied on several fruits such as kinnow [19], guava [20], blackberries [21], sapodilla fruits [12] and other similar fruits. These coatings had successfully minimized weight loss and maintained total soluble solids, skin color, and bioactive components i.e., vitamins, antioxidants, flavonoids.…”