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ABSTRACT
This study utilized coconut water to produce a wax preservative for fruit and other foodstuff.
Different fresh fruits were collected and assigned to four different treatments:

  • Treatment I (Control): fresh fruits without anything done
  • Treatment 2: fruits soaked in coconut water for 10 minutes
  • Treatment 3: fruits covered with coconut water wax
  • Treatment 4: refrigerated fruits

The fruits used were oranges and other citrus varieties, apples, and papaya.
To achieve the most favorable result, the prescribed procedure of making wax was exactly followed by weighing the components to the desired proportions-2000:100:50 [2000 milliliters (m1) coconut water, 100 ml cooking oil, and 50 grams (g) bees wax]. The components were then mixed, cooked, and cooled.
Results show a significant difference in the duration of fruit freshness, with the fruits treated with coconut water wax retaining freshness for the most number of days. READ MORE>