Improving shelf life of nectarine fruit (Prunus persica) by beeswax coating and cold storage application

Abstract

This study was carried out to determine the effect of beeswax coating and cold storage condition on the shelf life of nectarine fruit. A total of 240 nectarine fruits were collected and divided into six treatments, each with 40 fruits. The treatments consisted of coated fruits stored at  6°C (T1), coated fruits stored at 1°C (T2), coated fruits stored at ambient temperature (T3), uncoated fruits stored at 6°C (T4), uncoated fruits stored at 1°C (T5) and uncoated fruits  stored at ambient temperature (T6). Physico-chemical data and sensory attributes were taken at five days interval. The results showed that there was a significant difference between treatments (p≤ 0.05) for both physico-chemical properties and sensory attributes during the storage time (50 days). The result showed that the highest percentage of titratable acidity (1.45± 0.06) and total soluble solids (15.32±0.91°Brix) as well as highest mean scores of sensory parameters such as flavor (4.23±0.06), sourness (4.12±0.07), appearance (4.49±0.05), taste (4.27±0.06), texture (4.19±0.07) and overall acceptability (4.25±0.05) were recorded for coated nectarine fruits stored at 6°C followed by coating and storage at 1°C. On the other hand, the highest weight loss percentage (25.27±3.67) and pH value (4.29±0.16) and the lowest mean scores values for sensory evaluation were recorded for uncoated fruits stored at ambient temperature (22°C). The shelf life of beeswax coated fruit stored at cold storage was extended by 50 days following the deterioration of uncoated fruit stored at ambient temperature after three days. Therefore, nectarine fruits coated with beeswax and stored at temperatures of 1 and 6°C had prolonged shelf life without affecting its nutritional quality.   Key words:  Attributes, bee, coating, nectarine, physico-chemical, properties, sensory, wax.