Beeswax- and candelilla wax-coconut oil edible coatings extend the shelf life of strawberry fruit at refrigeration temperatures

Abstract

Beeswax and candelilla wax with coconut oil coatings, in the ratio 4:1, were applied onto strawberry fruits that were stored at 4°C and 10°C. Both coatings resulted in a lower weight loss of the coated fruits during storage, especially at 10°C. Ascorbic acid loss on the seventh day of storage was lower for beeswax coated fruits at 4°C. Colour was not significantly different between coated and uncoated fruits except for the L* parameter at 10°C, with higher values for coated fruits. In the sensory evaluation, judges distinguished between the colour of the coated and the uncoated fruits. Both wax–based coatings could extend the shelf life of strawberry to more than ten days at 4°C, with a yeasts and moulds count lower than 4 × 102 CFU/g. At 10°C, the yeasts and moulds count of coated samples was 4 to 5 ×105 CFU/g, suggesting a shelf life of strawberry of around ten days.