Concentration Of Sodium Benzoate Research Articles

Colorimetric quantification of sodium benzoate in food by using d-amino acid oxidase and 2D metal organic framework nanosheets mediated cascade enzyme reactions

A rapid colorimetric method for detecting sodium benzoate in food products was established based on the d-amino acid oxidase (DAAO) and 2D metal organic framework (2D MOF) nanosheets mediated cascade enzyme reactions. Firstly, the synthesized 2D MOF nanosheets served as high efficient nanozyme with outstanding peroxidase-like catalytic activity and catalyzed the color reaction between H2O2 and 3, 3’, 5, 5′- tetramethylbenzidine. Secondly, sodium benzoate as a competitive inhibitor of DAAO, could influence the production of H2O2 in DAAO mediated oxidation reaction. After a combination of those two reactions, this colorimetric quantitative method was constructed and validated for sodium benzoate determination with wide linear range (2.0–200.0 μM), low limit of detection (2.0 μM), high accuracy (recovery rate in 95.80–108.00%) and satisfied selectivity. Lastly, this method was utilized to analyze sodium benzoate concentration in juice, wine and vinegar by naked eyes.

Shelf-Life Estimation of Cabe Jamu (Piper retrofractum Vahl) Herbal Drink with the Addition of Benzoate Using Accelerated Shelf-Life Testing (ASLT) Method

This study aims to determine the cabe jamu (Piper retrofractum Vahl) herbal drink shelf-life with the addition of sodium benzoate concentration and determine the sodium benzoate addition effect on the cabe jamu herbal drink shelf-life. This research used Accelerated Shelf-Life Testing (ASLT) method. Cabe jamu herbal drink was stored at 35 °C and 45 °C and then tested every week for 28 days. The test parameters used were pH, total dissolved solids (TDS), color, total microbes, and total phenolics. The results showed that the cabe jamu herbal drink without sodium benzoate addition stored at a lower temperature had a longer shelf-life. Cabe jamu herbal drink with 400 ppm sodium benzoate addition and stored at 35 °C has the most extended shelf-life, which was 201.21 days. Sodium benzoate addition had a significant effect on the cabe jamu herbal drink shelf-life at a temperature of 35 °C and 45 °C.

Tubular Cellulose from Orange Juice By-Products as Carrier of Chemical Preservatives; Delivery Kinetics and Microbial Stability of Orange Juice.

The quality and safety of juices are assured mainly through heat treatments and chemical preservatives. However, there is a growing trend in the food industry for lowering energy and water demands, and the chemicals and additives that may have negative effects οn human health. Following that trend, in the present study, the reduced use of chemical preservatives in orange juice is proposed by using encapsulated sodium benzoate (SB) in tubular cellulose (TC), derived from orange pulp. The effects of SB concentration and contact time on SB encapsulation were evaluated. The use of the wet impregnation method, 12% w/v SB solution and 2 h of contact proved to be ideal for application in the juice industry. The use of starch gel resulted in a more stable composite (TC/SB-SG) with a slower SB delivery, showing its potential for future controlled delivery applications. Furthermore, similar delivery rates of SB in juice were noted at 25 and 2 °C. The TC/SB-SG proved capable of inhibiting the growth and reducing the numbers of spoilage microorganisms (yeasts and lactic acid bacteria). The results of the present study are promising for potential applications; however, more research is needed in order to evaluate the controlled delivery of SB in juice.

Ruminal kinetics of carbohydrates, gas production and bromatology of sugarcane silage with high levels of sodium benzoate

The objective of this study was to evaluate the chemical composition, ruminal kinetics, gas production and aerobic stability of sugarcane silage added with increasing levels of sodium benzoate up to 1% of the natural matter. After harvesting, the sugarcane was chopped and placed in experimental polyethylene silos for storage for 30 days. An increasing concentration of sodium benzoate in the silage promoted a linear decrease in the crude protein content, varying from 2.79% to 2.51%. The addition of sodium benzoate reduced the fiber concentration of the silage (P = 0.0015) and increased gas production of the fibrous and nonfibrous carbohydrates (R2 = 0.83 and 0.65, respectively). The volume and rate of degradation of nonfibrous carbohydrates (Vcnf and Kdcnf, respectively) were significantly affected (P < 0.05) by the inclusion of sodium benzoate, with the largest volume of gas produced by fermentation of nonfibrous carbohydrates with a dose 0.25% of sodium benzoate and, not coincidentally, it was the treatment that presented the lowest Kd (5.52 g DM-1). The aerobic stability was higher in the silage with the highest additive content than in the other silages. The high levels of sodium benzoate used in this work, above what is commonly studied, have been shown to improve sugarcane silage with dry matter contents that are normally difficult to control.

Kinetic of Biogas Production in a Batch Anaerobic Digestion Process with Interference of Preservative Material of Sodium Benzoate

Sodium benzoate is a preservative compounds which are widely used for both food and beverage products. The treatment of waste water containing this compound was normally conducted in a anaerobic digestion (AD) using a batch reactor system at a room temperature. The anaerobic process eventually produced biogas which can be used for bioenergy. This research was aimed to evaluate the production of biogas from by synthetic solution models containing sodium benzoate (SB). The experiment was performed in a variation of Mixed Liquor Suspended Solid (MLSS) of 4.8 and 7.2 g/L, and initial sodium benzoate concentration of 400, 600, and 800 mg/L. The digestion was performed at 60 days, while the biogas content was measured every 2 days. The results indicated a reduction in the cumulative biogas by the addition of sodium benzoate, compared to the control condition. Moreover, the decrease in organic loading rate (OLR) of SB in wastewater follows the first order kinetic with kinetic rate constant (k) was 0.0432 to 0.1254 (day−1) for MLSS of 4.8 g/L and 0.0276 to 0.0372 (day−1) for 7.2 g/L MLSS. Copyright © 2021 by Authors, Published by BCREC Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0).

Microfluidic colorimetric analysis system for sodium benzoate detection in foods

Sodium benzoate (SBA) is a widely-used additive for preventing food spoilage and deterioration and extending the shelf life. However, the concentration of SBA must be controlled under safe regulations to avoid damaging human health. Accordingly, this study proposes a microfluidic colorimetric analysis (MCA) system composing of a wax-printed paper-microchip and a self-made smart analysis equipment for the concentration detection of SBA in common foods and beverages. In the presented method, the distilled SBA sample is mixed with NaOH to obtain a nitro compound and the compound is then dripped onto the reaction area of the paper-microchip, which is embedded with two layers of reagents (namely acetophenone and acetone). The paper-microchip is heated at 120 °C for 20 min to cause a colorimetric reaction and the reaction image is then obtained through a CMOS (complementary metal oxide semiconductor) device and transmitted to a cell-phone over a WiFi connection. Finally, use the self-developed RGB analysis software installed on the cell-phone to obtain the SBA concentration. A calibration curve is constructed using SBA samples with known concentrations ranging from 50 ppm (0.35 mM) to 5000 ppm (35 mM). It is shown that the R + G + B value (Y) of the reaction image and SBA concentration (X) are related via Y = −0.034 X +737.40, with a determination coefficient of R2 = 0.9970. By measuring the SBA concentration of 15 commercially available food and beverage products, the actual feasibility of the current MCA system can be demonstrated. The results show that the difference from the measurement results obtained using the macroscale HPLC method does not exceed 6.0%. Overall, the current system provides a reliable and low-cost technique for quantifying the SBA concentration in food and drink products.

Degradation of Preservatives with the Formation of Off-Odor Volatile Compounds—The Case of Strawberry-Flavored Bottled Water

Foods preserved with sorbic acid or its salts can undergo spoilage with the formation of chemicals characterized by odors of plastic, hydrocarbons, or kerosene. 1,3-pentadiene, which is formed through the decarboxylation of sorbic acid or its salts, is one such compound. Numerous species of molds and yeasts have been reported as capable of degrading sorbic acid. This work is aimed to identify the off-odor compounds in samples of strawberry-flavored water preserved with potassium sorbate and sodium benzoate. In addition, the mold isolated from this drink was evaluated for the ability to form undesirable compounds, and the results revealed the presence of 1,4-pentadiene and benzaldehyde in the tested samples. The mold isolated from the samples was identified as Penicillium corylophilum. During its 5-day incubation at 25 °C in a liquid medium, potassium sorbate added at a final concentration of 200 and 400 mg/L was completely assimilated by the growing mycelium and converted into 1,4-pentadiene. The concentration of the latter was determined as 46.5 and 92.6 mg/L, respectively. The decrease in the concentration of sodium benzoate exceeded 53% in the broth spiked at 200 mg/L and 23% at 400 mg/L, resulting in the formation of benzaldehyde.

Effects of sodium benzoate on growth and physiological characteristics of wheat seedlings under compound heavy metal stress

In this study, we investigated the effect of exogenous sodium benzoate on wheat seedlings (Yangmai 16) grown under heavy metal stress. The results showed that 2.4 mmol kg−1 of heavy metals significantly inhibited growth and delayed emergence of wheat seedlings. Under compound heavy metal stress, application of 2–4 g L−1 sodium benzoate significantly increased (P>0.01) chlorophyll content and chlorophyll fluorescence parameters Fv/Fm and Fv/Fo of wheat, compared to the control (water treatment). Further analysis showed that application of 2–4 g L−1 sodium benzoate alleviated osmotic stress by promoting the accumulation of osmolytes such as soluble proteins and free proline, increased the activity of superoxide dismutase (SOD) and reduced malondialdehyde content (MDA). In contrast, higher concentrations of sodium benzoate solution (>6 g L−1) inhibited the growth of wheat seedlings and even caused damage to seedlings. Correlation analysis showed that when the sodium benzoate concentration was in the range of 1.97–3.12 g L−1 (2016) and 1.58–3.27 g L−1 (2017), values of chlorophyll and its components, root activity, SOD activity, soluble protein, and free proline content were the highest. When the sodium benzoate concentration was raised to 2.59 g L−1 (2016) or 3.02 g L−1 (2017), MDA content was the lowest. Ultimately, exogenous sodium benzoate (2–4 g L−1) facilitates root development and improves the root activity of wheat seedlings grown under compound heavy metals stress, thereby effectively alleviating the damage of compound heavy metal stress in wheat seedlings.

Analisis Pengawet Natrium Benzoat pada Selai Stroberi Curah di Pasar Tradisional

Natrium benzoat merupakan pengawet buatan yang berfungsi untuk membuat makanan menjadi tahan lama. Batas maksimum penggunaan pengawet natrium benzoat pada selai buah menurut SNI 01-0222-1995 sebesar 1 g/kg. Selai stroberi yang berada dipasaran dimungkinkan menggunakan pengawet natrium benzoat yang melebihi batas baku mutu sehingga perlu dilakukan analisis. Penentuan kadar pengawet natrium benzoat dalam selai stroberi sesuai SNI 01-2894-1992 menggunakan metode alkalimetri. Prinsip metode ini adalah terjadinya reaksi netralisasi antara asam dengan basa, dimana ion H+ dari asam akan bereaksi dengan ion OH- dari basa membentuk garam yang netral. Filtrat hasil dari ekstraksi sampel stroberi diuapkan di atas penangas air dan residu yang didapatkan dikeringkan dalam desikator. Residu dilarutkan dalam etanol 70 % netral dan ditambahkan dengan larutan indikator PP 1%. Larutan kemudian dititrasi dengan larutan standar NaOH. Titik akhir titrasi ditandai dengan warna merah muda yang konstan. Berdasarkan hasil penelitian, terdapat 10 sampel selai stroberi curah yang dijual di beberapa pasar tradisional Kecamatan Jebres Surakarta, dimana 8 sampel tersebut positif mengandung natrium benzoat. Kadar pengawet natrium benzoat pada sampel pasar A1 sebesar 1,327 g/kg, sampel pasar A2 sebesar 1,490 g/kg, sampel pasar B1 sebesar 1,030 g/kg, sampel pasar B2 sebesar 1,451 g/kg, sampel pasar C2 sebesar 1,444 g/kg, sampel pasar E sebesar 1,077 g/kg, sampel pasar F1 sebesar 1,431 g/kg dan sampel pasar F2 sebesar 1,635 g/kg. Jika dibandingkan dengan batas maksimum penggunaan natrium benzoat, selai stroberi curah yang dijual di beberapa pasar tradisional Kecamatan Jebres Surakarta yang positif mengandung natrium benzoat tersebut tidak memenuhi syarat SNI 01-0222-1995.

Dispersive liquid-liquid microextraction coupled with surface enhanced Raman scattering for the rapid detection of sodium benzoate

Medicine safety has become a large concern and prompts an urgent need to develop a rapid, simple and sensitive analytical method, which can monitor excessive preservatives in medicine. In this work, dispersive liquid-liquid microextraction (DLLME) was combined with surface enhanced Raman scattering (SERS) for a quick analysis of a kind of preservatives, sodium benzoate, in ibuprofen oral solution. The experimental parameters affecting DLLME were systematically investigated. Under the optimal conditions, the whole procedure, including DLLME and the SERS analysis, could be carried out within 10 min. A good linearity between the concentration of sodium benzoate ranging from 10 to 500 mg L−1 and the SERS signal intensity could be obtained, and the correlation coefficient (R2) 0.9986. The method detection limit was 0.56 mg L−1. The relative standard deviation was less than 6.33% for ten replicates at the same sample concentrations. The analytical results prove that the method is suitable for rapid determination of sodium benzoate in ibuprofen oral samples.

Pasteurization of guava juice using induction pasteurizer and optimization of process parameters

Processing of fruit juices is required for its preservation and extended shelf life. Guava, which is mostly consumed as a fresh fruit possess many nutritional qualities which must be preserved if to be processed for future consumption. In this study, guava juice is processed using chemical preservative (Sodium benzoate) and induction pasteurization. The quality parameters of the pasteurized juice viz. pH, Total soluble solid (TSS), titrable acidity, ascorbic acid, total sugar, Total colour difference (TCD) and microbial count were studied. The process parameters have optimized using Box-Behnken design of Response surface methodology (RSM). It was found that the independent parameters viz. concentration of sodium benzoate, pasteurization temperature and pasteurization time, significantly (p < 0.05) affected the quality parameters of the guava juice. The optimum process conditions after storage for 40 days were found to be 0.461 mg/ml of sodium benzoate, 95 °C of pasteurization temperature and 50 s pasteurization time. The result shows that Induction Pasteurizer is quite effective in enhancing the shelf life of guava juice.

A competitive immunoassay using hapten-modified polydiacetylene vesicles for homogeneous and sensitive detection of sodium benzoate

Abstract Polydiacetylene (PDA) vesicles-based chromatic biosensor could present a unique color change in response to a particular analyte or circumstance. However, its application in recognition of small molecules still remains a big challenge. In this paper, we describe a new strategy to build a competitive colorimetric immunoassay for detection of small molecules by employing hapten-modified PDA vesicles. A commonly used chemical food additive, sodium benzoate, was used as the model analyte. We coupled benzoate analog, 4-aminobenzioic acid, with PDA monomer to facilitate blue-to-red color transition after adding antibodies of sodium benzoate. In the presence of sodium benzoate, the interaction of its antibodies with 4-aminobenzioic acid would be inhibited and the extent of color change was reduced. The inhibition effect correlated well with sodium benzoate concentration, and the lowest distinguishable concentration of sodium benzoate was 100 ng mL−1 by naked-eye readout, and 0.01 ng mL−1 by UV–vis spectrometry. This assay was highly specific and as accurate as HPLC method. It could be also applied in foodstuffs of vinegar and soy sauce diluted by 100 or 200 times. The proposed method showed a great potential in benzoate analysis in these samples, and hapten-modified PDA vesicles was a promising approach in colorimetric detection of other chemical food additives.

Ultrasound-assisted polymerization of P(AM-DMDAAC): Synthesis, characterization and sludge dewatering performance

P(AM-DMDAAC) (PDA) was synthesized by ultrasound assisted polymerization with dimethyl diallyl ammonium chloride (DMDAAC) and acrylamide (AM) as the monomers. The reaction conditions of polymerization were investigated by single factor approach and L16 (45) orthogonal array. Results showed that the intrinsic viscosity of PDA could reach 14.6 dL/g with the optimum polymerization conditions as following: monomer concentration of 30%, temperature of 30°C, ultrasound time of 1h, monomer mass ratio (m(DMDAAC):m(AM)) of 2:8, initiator concentration of 0.4‰, sodium benzoate concentration of 0.5‰, ethylene diamine tetraacetic acid (EDTA) concentration of 0.5‰, solution pH value of 6 and urea concentration of 0.3‰. The self-made PDA was characterized by several instruments. The results of FTIR and 1HNMR indicated that PDA was successfully polymerized by AM and DMDAAC. DTA-TGA showed that PDA was very stable at room temperature. And SEM proved the porous and mushroom shaped structure of PDA. For PDA used as flocculant in sludge dewatering experiment, the results showed that the filter cake moisture content and the supernatant turbidity could be reduced to 66.3% and 24.1 NTU, respectively. Comparing with other four cationic polyacrylamides, the filter cake moisture content could be reduced by 2.0-7.4% and the supernatant turbidity could be reduced by 18.3-32.1% via using self-made PDA, that was to say, the dewatering efficiency of self-made PDA was the best. Besides, the optimal dosage of self-made PDA was the least, and the cost analysis showed that it was also favorable, a 14.6-39.3% cost could be saved by using self-made PDA.

PENGARUH KONSENTRASI NATRIUM BENZOAT DAN LAMA PENYIMPANAN TERHADAP MUTU MINUMAN SARI BUAH GANDARIA (Bouea macrophylla Griff) BERKARBONASI

Background: Gandaria plants (Bouea macrophylla Griff) are one of the annual Maluku fruits which need to be cultivated because they are beneficial both economically and ecologically. This study aims to determine the effect of sodium benzoate concentration and storage time on Gandaria fruit juice (Bouea macrophylla Griff).&#x0D; Method: The type of research used in this study was an experimental type laboratory with experiments conducted in a closed room. This study uses ripe gandaria fruit in orange. This study used a completely randomized design method with 2 factors, namely, the concentration of sodium benzoate 200 ppm, 250 ppm, 300 ppm and storage time of 5 days, 10 days and 15 days. The parameters measured were vitamin C levels, total solid soluble and total acid levels.&#x0D; Results: The study showed that the concentration of sodium benzoate and storage time had an effect on vitamin C, total acid and total soluble solid. Whereas the interaction between the concentration of sodium benzoate and the length of storage gave a significant effect on total acid.&#x0D; Conclusion: The concentration of sodium benzoate and storage time have an effect on vitamin C, total acid and total soluble solid and the interaction between sodium benzoate concentration and storage time has a significant effect on total acid.

CONTROLLING MICROBIAL GROWTH IN INNOVATIVE DIETARY SUPPLEMENT BASED ON THE BIOMASS OF YEAST YARROWIA LIPOLYTICA

The growing demand for meat and dairy products necessitates the intensification of the production of feeds containing high-protein components. Yarrowia lipolytica biomass constitutes a rich source of easily digestible proteins and numerous vitamins, which makes it a valuable additive for both liquid and dry feeds. Unfortunately, the liquid products are susceptible to the growth of undesirable microflora. The aim of the presented research was to assess the possibility of using selected chemical substances to stabilize the high-protein liquid products acquired from Yarrowia lipolytica biomass. The research was designed with the use of a statistical method based on mixture designs. Microbiological stability was assessed using the results of culture tests aimed at calculating the total number of mesophilic bacteria, yeasts, molds, and bacteria from the coli and Salmonella sp. groups. Storage tests were performed at temperatures of 4 and 25 °C. Sodium benzoate, potassium sorbate and phosphoric acid were used as preservatives. The use of preservatives resulted in a significant decrease in the numbers of bacteria during storage. After 30 days of storage, the total number of bacterial cells was 0.95±0.11 and 1.5±0.09 Log10 Cfu ml-1, respectively, for storage tests at temperatures of 4 and 25°C. A product with optimum preservative mixture composition, stored at 4°C, should contain 1297mg l-1 of sodium benzoate and 1203 mg l-1 of phosphoric acid. In the case of products stored at 25°C, the concentration of sodium benzoate and phosphoric acid should be 1307 mg l-1 and 1197 mg l-1, respectively.

Effect of Chemical Preservatives and Storage Conditions on the Nutritional Quality of Tomato Pulp

This study was conducted to investigate the effect of chemical preservatives and storage conditions on tomato pulp. Tomato pulps were prepared by using various concentrations of sodium benzoate (0.05 and 0.1%) and potassium metabi-sulphate (0.05 and 0.1%). The were also stored at 25°C, 4°C and -10°C and analyzed lycopene, beta-carotene, ascorbic acid, acidity and total soluble solid (TSS). Results show that acidity was increased whereas lycopene, beta-carotene, TSS and ascorbic acid were decreased during storage period. These changes were more pronounced at 25°C than at 4°C and -10°C. Pulps treated with higher concentration of sodium benzoate were found minimal changes of chemical constituents at lower temperature as to higher temperature. The results revealed that higher concentration of sodium benzoate and storage at -10°C might be a better way for long term preservation of tomato pulp.

Evaluation of sodium benzoate and licorice (Glycyrrhiza glabra ) root extract as heat-sensitizing additives against Escherichia coli O157:H7 in mildly heated young coconut liquid endosperm

This study evaluated the use of sodium benzoate (SB) and licorice root extract (LRE) as heat-sensitizing additives against Escherichia coli O157:H7 in mildly heated young coconut liquid endosperm. Consumer acceptance scoring showed that maximum permissible supplementation (MPS) levels for SB and LRE were at 300 and 250ppm, respectively. The MPS values were considered in the generation of a 2-factor rotatable central composite design for the tested SB and LRE concentration combinations. Liquid endosperm with various SB and LRE supplementation combinations was inoculated with E.coli O157:H7 and heated to 55°C. The susceptibility of the cells towards heating was expressed in terms of the decimal reduction time (D55 ). Response surface analysis showed that only the individual linear effect of benzoate significantly influenced D55 value, where increasing supplementation level resulted in increasing susceptibility. The results reported could serve as baseline information in further investigating other additives that could be used as heat-sensitizing agents against pathogens in heat-labile food systems. Fruit juice products have been linked to outbreaks of microbial infection, where unpasteurized products were proven vectors of diseases. Processors often opt not to apply heat process to juice products as the preservation technique often compromises the sensorial quality. This work evaluated two common additives for their heat-sensitizing effects against E.coli O157:H7 in coconut liquid endosperm, the results of which may serve as baseline information to small- and medium-scale processors, and researchers in the establishment of mild heat process schedule for the test commodity and other similar products.

Effect of addition of Sodium Benzoate on the fermentation behaviour, physico-chemical and sensory qualities of plum wine

Plum being highly perishable crop, needs processing to overcome the postharvest losses and preparation of wine is one of the alternatives. Effect of different concentrations of sodium benzoate (0–400 mg/L) on fermentability, physico-chemical characteristics and sensory quality the plum must was determined. The results showed that in general, the addition of sodium benzoate decreased the fermentation, but a concentration of 100–200 mg/L and the control were statistically at par with each other. Ethanol content decreased proportionately with increase in sodium benzoate concentration in plum must contrary to the TSS of the must and Vit C content which increased. However, titratable acidity and pH remained unaffected. The sensory quality of the plum wine was improved with addition of sodium benzoate. Thus, the addition of 100–200 ppm sodium benzoate to the plum must gave the product with best quality.

Interaction of sodium benzoate with trypsin by spectroscopic techniques

The toxicity of sodium benzoate to trypsin was investigated by fluorescence spectroscopy, synchronous fluorescence spectroscopy, UV–visible absorption spectroscopy and circular dichroism (CD) spectroscopy under mimic physiological conditions. Sodium benzoate could unfold trypsin by decreasing the β-sheet structure, which leads to more exposure of internal amino acid groups and the obvious intrinsic fluorescence quenching with the rising concentration of sodium benzoate. The results of spectroscopic measurements indicated that sodium benzoate changed the internal microenvironment of trypsin and induced the alteration of the whole molecule, which were performed toxic effects on the organism. Trypsin and sodium benzoate interacted with each other to produce a substance by van der Waals forces and hydrogen bond, the model of which was shown by AutoDock software.

Ash gourd peel wax: Extraction, characterization, and application as an edible coat for fruits

Ash gourd (Benincasa hispida Cogn) is a vegetable used in Asian countries and the peel contains high edible waxy materials. This paper reports extraction, characterization, and utilization of ash gourd peel wax as an edible coating in fruits; with strawberry (Fragaria ananassa) as a model system. Crude wax had melting point of 80°C and molecular weight by number (Mn) and molecular weight by weight (Mw) at 2,277 and 2,323 respectively. Dip method was used to coat crude wax as an emulsion on strawberry. Quantity of wax, concentration of sodium benzoate, and dip time were optimized and the values were 0.5%, 1M, and 3 min, respectively. Results were comparable with carnauba wax coating. Fruits without wax coating spoiled completely in less than 2 days at 25°C. Wax coating enhanced the shelf life to 7 days at 25°C and the properties such as texture, color, weight loss, titrable acidity, and microbial counts were well acceptable.