Effect of waxing on the quality of limau madu (Citrus reticulate) during storage at 25 and 10 °C

M.N. Latifah, H. Abdullah, I. Ab. Aziz, O. Fauziah and Y. Talib

Abstract

Changes in quality of limau madu (Citrus reticulate) treated with 1.0% and 1.5% Semperfresh wax were observed during storage at 25 °C with relative humidity 65–70% and at 10 °C with relative humidity 85– 90%. Untreated fruits were used as control. Fruits stored at 25 °C were evaluated on alternate days whereas fruits stored at 10 °C were evaluated at weekly intervals. Samples were analysed to determine changes in physical and chemical attributes, and sensory evaluation. Overall results indicated that fruits stored at 25 °C were still acceptable until day 8 with treated fruits having a better quality and shiny skin. Higher weight loss was observed in control fruits (2.5– 6.5%) as compared to the wax treated fruits (0.5–1.8%). However, no significant difference was shown between fruits treated with 1.0% and 1.5% wax treatment. Similar observation was noted in fruits stored at 10 °C for 4 weeks. Weight loss of wax treated fruits was lower (0.03–1.5%) as compared to the control fruits (0.5–2.5%). No significant difference in colour change as shown by the L and hue values between 1.0% and 1.5% wax treatment. Slight yellow colour formation was observed in the control fruits stored at 10 ºC after 3 weeks of storage. However, no significant difference was observed in the the different wax treatment until the end of 4 weeks. The TSS values of the control fruits decreased significantly after 8 days of storage at 25 ºC. However no significant difference was observed between 1.0% and 1.5% wax treatment. The TSS values of both treated and control fruits were quite stable (12.8–12.6%) during the 4 weeks of storage at 10 ºC. Significantly lower pH values were observed in control fruits both during storage at 25 ºC and 10 ºC. Semperfresh treatment did not influence the taste, odour and overall acceptability of both fruits stored at 25 ºC and 10 ºC.

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