EFFECTS OF WAXING ON STORAGE LIFE OF VEGETABLE PRODUCE.

1. EFFECTS OF WAXING ON
STORAGE LIFE OF VEGETABLE
PRODUCE
Submitted to- Submitted by-

2. INTRODUCTION
•Waxes are diverse classes of organic
compounds that are hydrophobic
means they are insoluble in water.
•They are composed of higher alkaline
and lipids having melting point above
40 degree celcius.

3. WHY WAXING IS DONE ?
•As the vegetables grow they develop a natural
coating called a Cuticle which is like a waxing
layer.
•As the produce is sent to a packaging house
where it is washed and the natural coating is
removed.
•By replacing this cuticle a protective layer is
coated over them.
•Protective edible coating helps to slow
dehydration and decay while retaining
moisture and increasing shelf life.

4. Advantages of WAXING
•Improves appearance.
•Protects from micro biological infection.
•Reduces moisture losses.
•Retards wilting and shrivelling during storage.
•Creates diffusion barrier.
•Checks spoilage.
•Cost effective substituent.
•Reduces physiological losses.
•Delays respiration rate.
•Maintains quality by reducing post harvest losses.

5. 1.Animal waxes-
• Bee wax
• Shellac wax
2. Vegetable waxes-
• Candelila wax
• Carnauba wax
• Rice bran wax
3.Petroleum waxes-
• Paraffin wax
Categories of waxes on the basis of source

6. Categories of waxes on the basis of utility
•Storage wax-
When produce is not to be marketed
immediately.
•Pack-out wax-
When produce are to be marketed
immediately.
•High-shine wax-
For giving a very high grace on market
demand.

7. Effect of paraffin wax on storage life of
Cucumber
Objective; to study the effect of waxing on cucumber
fruit quality.
Waxing is done by paraffin with the different
formulations like 25, 50, 75, 100%’
It is white, odourless and tasteless with a typical
melting point between 46-68 degree celcius.
The results were observed for the following
parameters-
•Volume
•Weight
•Hardness
•TSS

8. Effect on volume
Volume changes with increasing wax
concentration- decreased from 0.199-0.0054 mm
per hour when the wax concentration increased
from 0-100%.
Effect on weight
Weight loss decreases with increasing wax
solution- decreases from 0.020-0,005 per hour
when the wax concentration increased from 0-
100%.

9. Effect of on TSS
TSS decreases with increase in wax
concentration- Decreases from 0.08-0.03% per
hour when the wax concentration increased
from 0-100%.
Effect on hardness
Hardness change rate decreases with increasing
wax concentration- Decreased from 1.079-0.53
N per hour then the wax concentraion
increased from 0-100%.

11. Taken from-
Agriculture Engineering Department,
Faculty of Agriculture, Benha University
13736 Egypt.
Adel H Bahnasawy and EI-Sayed G Khater.

12. WAXING MACHINE

13. WAXING MACHINE

14. EGG PLANT

15. SWEET PEPPER

16. TOMATO