Waxing fruits and vegetables can improve their appearance, prevent moisture loss, and extend their post-harvest life. There are various types of edible waxes that can be applied through methods like liquid paraffin wax, slab wax, spraying, or dipping. Waxes act as a protective barrier on the surface of produce. While waxing provides benefits like reduced decay and weight loss, it can also result in an artificial appearance or wax buildup. Waxes used are generally recognized as safe by the FDA but safety should still be maintained in coating operations. Waxing is an effective preservation technique for valued produce.

1. Post harvesting operationsWaxing fruits and vegetables By KHALID Sayed Mohammad Naim SF2M-Master Student ISA Lille-France Dec 2010 Food Processing homework 1

2. Table of contents: Introduction Advantages vs. Disadvantages Wax action Sources Properties Application methods Safety Conclusion References Food Processing homework 2

3. Introduction External appearance vs. quality vs. market acceptance It is the first attribute. Shiny and glossy appearance. Various types of waxes and edible surface coatings may be applied to fruits and vegetables to improve the cosmetic features (shine, color) of the product. Waxing is recommended only for good quality products Waxing consists of applying a thin layer of edible wax to the outer surface of the product. Food Processing homework 3

4. Fruits and Vegetables Benefited by Waxing Fruits: avocado (pear) breadfruit carambola coconut guava grapefruit Lemons, lime mango orange papaya passion fruit pineapple tangerine Food Processing homework 4 Vegetables: bitter melon cassava cucumber eggplant peppers Pumpkins sweetpotato tomato yam

5. Advantages vs. disadvantages of waxing Improveappearance Preventmoistureloss Longer postharvestLife(Cassava) ReducedpostharvestDecay Reduce susceptibility to Chilling Injury Reduce the weight loss. Replace the natural wax. Increasethe freshness Decrease the rate of transpiration Reduce the shrinkage losses. Inhibitmoldgrowth Prevent other physical damage Food Processing homework 5 ArtificialAppearance AddedCost Surface Burn Wax Whiting (Chalking) Off-flavordevelopment maytrap certain pesticide

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8. How wax acts? Food Processing homework 8 After waxing

9. Food Processing homework 9 Sources ? 3 types

10. PROPERTIES OF WAX • Kneadableat 20° C. • Easilyemulsifiable. • Should not impart undesirable odour. • Shouldbeeconomical. • Efficient drying performance. • Non-sticky or tacky. • Should never interfere with the quality of fresh fruit / vegetable. • Melts above 40° C without decomposition. • Has relativelylowviscosity. • Capable of being polished by slight pressure. • Translucent to opaque form but not like glass. Food Processing homework 10

11. Waxing methods: Liquid Paraffin wax method Slab wax method Spray method Dipping or cold wax method Food Processing homework 11

12. Waxing methods: 1. Liquid Paraffin wax method: In this method fruits and vegetables are dipped in hot paraffin. Some times resins are added. The main disadvantage of this method is too much of coating materialisused. 2. Slab wax method: (Roller Brushing) In this case the wax is pressed against rapidly revolving brushes. But the efficiencyisveryless. Food Processing homework 12

13. 3. Spray method: Spraying of melted wax on the fruit, which is subsequently brushed mechanically until a film of desired thickness is obtained. The wax is dissolved in a suitable solvent. This depends on, The pressure employed Volume of wax used Wax temperature Distance of fruit from the spray Numberof spray nozzles. 4. Dipping or cold wax method: Fruits and vegetables are washed and then without being dried are dipped into a wax emulsion of proper concentration. They are dried before packing. Purified wax is odour less, tasteless and nontoxic and it can be heat- sealed. Food Processing homework 13

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15. Safety of waxes Food Processing homework 15 FDA ( it is generally accepted safe)

16. conclusion Coatingimprovesproductappearance and colour, coating is an effective method of value addition and preservation for the food product Continuous Mechanization is not available for various coating operations. Till now, many of the coating operations are doneby batch processing. Safety of food product should be maintained in the coating operations. Food Processing homework 16

17. References Lisa Kitinoja and Adel A. Kader . Small-ScalePostharvest Handling Practices: A Manual for Horticultural Crops. ( Nov 2003). UCDAVIS. Postharvest Horticulture Series No. 8E WAXING FRUITS AND VEGETABLES. ( June 2004). Postharvest Handling Technical Bulletin No. 33. http://pdf.usaid.gov/pdf_docs/PNACY849.pdf Preservation of fruits and vegetables by wax coating. (Aug 2006). http://www.techno-preneur.net/information-desk/sciencetech-magazine/2006/aug06/Preservation.pdf http://chillibreeze.in/rate-articles-get-your-writing-rated/feature-article/waxing-of-fruits-and-vegetables/