Biochemical Properties and Nutrient Composition of Some Indigenous Tropical Fruits as Affected by Coating/Waxing Preservation

Abstract

The fruits of avocado (local variety), banana (giant cavendish), cashew (yellow skin variety), mang o (Julie variety) and sweet orange (improved variety) at firm ripe stage were obtained, preserved by waxing method and storage effects on biochemical properties, reducing sugar, vitamin C and soluble solid contents investigated. Four different edible fats/ oils (animal fat – ANF, Bleached palm oil – BPO, sheabutter – SHB and vegetable oil – VGO) were separately used to wax each fruit commodity in triplicates, including uncoated fruits in storage and fresh samples as control. Then, samples were packaged in pe rforated plastic baskets, kept in storage at tropical ambient conditions for seven days. After storage moisture, vitamin C, sugar contents, hydrogen ion concentration (pH) and total titratable acidity (TTA) values determined. Moisture losses of 5.3±0.41; 1 4.7±1.1, 6.2±0.5, 6.7±0.3 and 45.1±1.0% in avocado, banana, mango, sweet orange and cashew apple respectively were recorded by using ANF, SHB and VGO edible fats/oils. On the other hand, moisture losses in the respective uncoated fruits were 22.9±1.9; 23.2 ±0.9; 66.2±1.5; 9.1±0.3 and 12.7±0.2%. The moisture content loss was based on the original moisture of the fresh fruits. TTA generally reduced among all the preserved fruits regardless of fat/oil used for coating (avocado, 0.010 to 0.014;