The Potential of Beeswax Coating in the Preservation of Tomato (Solanum lycopersicum) Fruits
Journal Title: Journal of Food Quality and Hazards Control - Year 2024, Vol 11, Issue 4
Abstract
Background: Tomatoes are fruits that are highly prone to spoilage, making them vulnerable to microbial decay. This research aimed to explore the effectiveness of an edible coating, specifically beeswax, in prolonging the shelf-life of tomato fruits. Methods: A total of twenty-four tomatoes were procured from the market in September 2021, washed, and subsequently treated with beeswax at varying concentrations of 3, 6, 9, 12, and 15%) (w/v). The tomatoes were then stored in well-ventilated baskets for 30 days, during which organoleptic, biochemical, and microbial assessments were conducted. The Gas Chromatography-Mass Spectrometry analysis of the beeswax samples was performed following standard procedures. The relative percentage of each component was determined by comparing its average peak area to the total area. The mean and standard deviation of the duplicated data were calculated, and significance was assessed using ANOVA at a 95% confidence interval (p-value<0.05) with the aid of the Statgraphics Plus (version 5.0) statistical package. Results: The beeswax emulsion achieved an optimal preservation rate of 70%, significantly higher than the control group, which had a rate of 20%. Additionally, a mean preservation rate of 68% was noted with the 12% beeswax emulsion, compared to 20% for control after 30 days. Fungal isolates identified from the fruits included Aspergillus niger, Candida krusei, Fusarium oxysporum, Candida sp., A. fumigatus, Penicillium notatum, and A. terreus. The Gas Chromatography-Mass Spectrometry analysis of the beeswax indicated the presence of certain compounds that may contribute to its antimicrobial properties. Conclusion: The findings of this study demonstrate that beeswax emulsion effectively extends the shelf-life of tomato fruits, offering a potential solution to reduce waste and economic losses for farmers and the broader economy. DOI: 10.18502/jfqhc.11.4.17444
Authors and Affiliations
T. Banjo,R. Malomo,
Keywords
Related Articles
- EP ID EP759669
- DOI -
- Views 1
- Downloads 0
Antioxidant Efficacy of Sesame (Sesamum indicum L.) Cake Extract on Stability of Refined Sesame Oil during Storage Time
Background: Sesame cake extract is the by-product left behind after sesame oil extraction including almost 30% of protein and phytochemicals, which possess free radical scavenging activity. In this study, antioxidant act...
Dietary Risk Assessment of Cyromazine and Its Analogue Melamine in Evaporated and Infant Milk Samples in Nigeria
Background: The safety of milk is considered as a significant public health consideration and has been a key concern for consumers worldwide. The concentrations of cyromazine and its metabolic product, melamine, and thei...
Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed
Background: Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented mi...
Antibiotic Resistance Pattern and Detection of mecA Gene in Staphylococcus aureus Isolated from Iranian Hamburger Samples
Background: Among the bacteria that cause food poisoning, Staphylococcus aureus is one of the most common causes of food poisoning worldwide. The aim of this study was to investigate the presence of S. aureus strains in...
Effect of Processing Temperature on Storage Quality of In-Shell Hazelnut
Background: Drying is the one of the oldest methods for increasing the shelf life of food products. The objective of the present study was evaluation of effect of different drying temperatures on drying time and storage...