Abstract
This study was carried out to determine the effect of beeswax coating and cold storage condition on the shelf life of nectarine fruit. A total of 240 nectarine fruits were collected and divided into six treatments, each with 40 fruits. The treatments consisted of coated fruits stored at 6°C (T1), coated fruits stored at 1°C (T2), coated fruits stored at ambient temperature (T3), uncoated fruits stored at 6°C (T4), uncoated fruits stored at 1°C (T5) and uncoated fruits stored at ambient temperature (T6). Physico-chemical data and sensory attributes were taken at five days interval. The results showed that there was a significant difference between treatments (p≤ 0.05) for both physico-chemical properties and sensory attributes during the storage time (50 days). The result showed that the highest percentage of titratable acidity (1.45± 0.06) and total soluble solids (15.32±0.91°Brix) as well as highest mean scores of sensory parameters such as flavor (4.23±0.06), sourness (4.12±0.07), appearance (4.49±0.05), taste (4.27±0.06), texture (4.19±0.07) and overall acceptability (4.25±0.05) were recorded for coated nectarine fruits stored at 6°C followed by coating and storage at 1°C. On the other hand, the highest weight loss percentage (25.27±3.67) and pH value (4.29±0.16) and the lowest mean scores values for sensory evaluation were recorded for uncoated fruits stored at ambient temperature (22°C). The shelf life of beeswax coated fruit stored at cold storage was extended by 50 days following the deterioration of uncoated fruit stored at ambient temperature after three days. Therefore, nectarine fruits coated with beeswax and stored at temperatures of 1 and 6°C had prolonged shelf life without affecting its nutritional quality. Key words: Attributes, bee, coating, nectarine, physico-chemical, properties, sensory, wax.
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Claims 13
Claim · model-written summary
Coated nectarines stored at 6°C had the highest titratable acidity (1.45± 0.06), followed by coated fruit at 1°C.
- Taxon
- nectarine
Prunus persica var. nucipersicat0 - Treatment
- coated nectarine fruits stored at 6°Ce0
- Outcome
- titratable aciditye0
- Direction
- higheste0
- Value
- 1.45± 0.06e0
- Comparator
- coating and storage at 1°Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the highest percentage of titratable acidity (1.45± 0.06) and total soluble solids (15.32±0.91°Brix) as well as highest mean scores of sensory parameters such as flavor (4.23±0.06), sourness (4.12±0.07), appearance (4.49±0.05), taste (4.27±0.06), texture (4.19±0.07) and overall acceptability (4.25±0.05) were recorded for coated nectarine fruits stored at 6°C followed by coating and storage at 1°C”
t0“nectarine fruit (Prunus persica)”
Claim · model-written summary
Coated nectarines stored at 6°C had the highest total soluble solids (15.32±0.91°Brix), followed by coated fruit at 1°C.
- Taxon
- nectarinePrunus persica var. nucipersicat0
- Treatment
- coated nectarine fruits stored at 6°Ce0
- Outcome
- total soluble solidse0
- Direction
- higheste0
- Value
- 15.32±0.91°Brixe0
- Comparator
- coating and storage at 1°Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the highest percentage of titratable acidity (1.45± 0.06) and total soluble solids (15.32±0.91°Brix) as well as highest mean scores of sensory parameters such as flavor (4.23±0.06), sourness (4.12±0.07), appearance (4.49±0.05), taste (4.27±0.06), texture (4.19±0.07) and overall acceptability (4.25±0.05) were recorded for coated nectarine fruits stored at 6°C followed by coating and storage at 1°C”
t0“nectarine fruit (Prunus persica)”
Claim · model-written summary
Coated nectarines stored at 6°C had the highest flavor (4.23±0.06), followed by coated fruit at 1°C.
- Taxon
- nectarinePrunus persica var. nucipersicat0
- Treatment
- coated nectarine fruits stored at 6°Ce0
- Outcome
- flavore0
- Direction
- higheste0
- Value
- 4.23±0.06e0
- Comparator
- coating and storage at 1°Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the highest percentage of titratable acidity (1.45± 0.06) and total soluble solids (15.32±0.91°Brix) as well as highest mean scores of sensory parameters such as flavor (4.23±0.06), sourness (4.12±0.07), appearance (4.49±0.05), taste (4.27±0.06), texture (4.19±0.07) and overall acceptability (4.25±0.05) were recorded for coated nectarine fruits stored at 6°C followed by coating and storage at 1°C”
t0“nectarine fruit (Prunus persica)”
Claim · model-written summary
Coated nectarines stored at 6°C had the highest sourness (4.12±0.07), followed by coated fruit at 1°C.
- Taxon
- nectarinePrunus persica var. nucipersicat0
- Treatment
- coated nectarine fruits stored at 6°Ce0
- Outcome
- sournesse0
- Direction
- higheste0
- Value
- 4.12±0.07e0
- Comparator
- coating and storage at 1°Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the highest percentage of titratable acidity (1.45± 0.06) and total soluble solids (15.32±0.91°Brix) as well as highest mean scores of sensory parameters such as flavor (4.23±0.06), sourness (4.12±0.07), appearance (4.49±0.05), taste (4.27±0.06), texture (4.19±0.07) and overall acceptability (4.25±0.05) were recorded for coated nectarine fruits stored at 6°C followed by coating and storage at 1°C”
t0“nectarine fruit (Prunus persica)”
Claim · model-written summary
Coated nectarines stored at 6°C had the highest appearance (4.49±0.05), followed by coated fruit at 1°C.
- Taxon
- nectarinePrunus persica var. nucipersicat0
- Treatment
- coated nectarine fruits stored at 6°Ce0
- Outcome
- appearancee0
- Direction
- higheste0
- Value
- 4.49±0.05e0
- Comparator
- coating and storage at 1°Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the highest percentage of titratable acidity (1.45± 0.06) and total soluble solids (15.32±0.91°Brix) as well as highest mean scores of sensory parameters such as flavor (4.23±0.06), sourness (4.12±0.07), appearance (4.49±0.05), taste (4.27±0.06), texture (4.19±0.07) and overall acceptability (4.25±0.05) were recorded for coated nectarine fruits stored at 6°C followed by coating and storage at 1°C”
t0“nectarine fruit (Prunus persica)”
Claim · model-written summary
Coated nectarines stored at 6°C had the highest taste (4.27±0.06), followed by coated fruit at 1°C.
- Taxon
- nectarinePrunus persica var. nucipersicat0
- Treatment
- coated nectarine fruits stored at 6°Ce0
- Outcome
- tastee0
- Direction
- higheste0
- Value
- 4.27±0.06e0
- Comparator
- coating and storage at 1°Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the highest percentage of titratable acidity (1.45± 0.06) and total soluble solids (15.32±0.91°Brix) as well as highest mean scores of sensory parameters such as flavor (4.23±0.06), sourness (4.12±0.07), appearance (4.49±0.05), taste (4.27±0.06), texture (4.19±0.07) and overall acceptability (4.25±0.05) were recorded for coated nectarine fruits stored at 6°C followed by coating and storage at 1°C”
t0“nectarine fruit (Prunus persica)”
Claim · model-written summary
Coated nectarines stored at 6°C had the highest texture (4.19±0.07), followed by coated fruit at 1°C.
- Taxon
- nectarinePrunus persica var. nucipersicat0
- Treatment
- coated nectarine fruits stored at 6°Ce0
- Outcome
- texturee0
- Direction
- higheste0
- Value
- 4.19±0.07e0
- Comparator
- coating and storage at 1°Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the highest percentage of titratable acidity (1.45± 0.06) and total soluble solids (15.32±0.91°Brix) as well as highest mean scores of sensory parameters such as flavor (4.23±0.06), sourness (4.12±0.07), appearance (4.49±0.05), taste (4.27±0.06), texture (4.19±0.07) and overall acceptability (4.25±0.05) were recorded for coated nectarine fruits stored at 6°C followed by coating and storage at 1°C”
t0“nectarine fruit (Prunus persica)”
Claim · model-written summary
Coated nectarines stored at 6°C had the highest overall acceptability (4.25±0.05), followed by coated fruit at 1°C.
- Taxon
- nectarinePrunus persica var. nucipersicat0
- Treatment
- coated nectarine fruits stored at 6°Ce0
- Outcome
- overall acceptabilitye0
- Direction
- higheste0
- Value
- 4.25±0.05e0
- Comparator
- coating and storage at 1°Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the highest percentage of titratable acidity (1.45± 0.06) and total soluble solids (15.32±0.91°Brix) as well as highest mean scores of sensory parameters such as flavor (4.23±0.06), sourness (4.12±0.07), appearance (4.49±0.05), taste (4.27±0.06), texture (4.19±0.07) and overall acceptability (4.25±0.05) were recorded for coated nectarine fruits stored at 6°C followed by coating and storage at 1°C”
t0“nectarine fruit (Prunus persica)”
Claim · model-written summary
Uncoated fruit at ambient temperature had the highest weight loss percentage (25.27±3.67).
- Taxon
- nectarinePrunus persica var. nucipersicat0
- Treatment
- uncoated fruits stored at ambient temperature (22°C)e0
- Outcome
- weight loss percentagee0
- Direction
- higheste0
- Value
- 25.27±3.67e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the highest weight loss percentage (25.27±3.67) and pH value (4.29±0.16) and the lowest mean scores values for sensory evaluation were recorded for uncoated fruits stored at ambient temperature (22°C)”
t0“nectarine fruit (Prunus persica)”
Claim · model-written summary
Uncoated fruit at ambient temperature had the highest pH value (4.29±0.16).
- Taxon
- nectarinePrunus persica var. nucipersicat0
- Treatment
- uncoated fruits stored at ambient temperature (22°C)e0
- Outcome
- pH valuee0
- Direction
- higheste0
- Value
- 4.29±0.16e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the highest weight loss percentage (25.27±3.67) and pH value (4.29±0.16) and the lowest mean scores values for sensory evaluation were recorded for uncoated fruits stored at ambient temperature (22°C)”
t0“nectarine fruit (Prunus persica)”
Claim · model-written summary
Uncoated fruit at ambient temperature had the lowest mean scores values for sensory evaluation.
- Taxon
- nectarinePrunus persica var. nucipersicat0
- Treatment
- uncoated fruits stored at ambient temperature (22°C)e0
- Outcome
- mean scores values for sensory evaluatione0
- Direction
- loweste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the highest weight loss percentage (25.27±3.67) and pH value (4.29±0.16) and the lowest mean scores values for sensory evaluation were recorded for uncoated fruits stored at ambient temperature (22°C)”
t0“nectarine fruit (Prunus persica)”
Claim · model-written summary
Beeswax coated fruit in cold storage lasted 50 days longer than uncoated fruit at ambient temperature, which deteriorated after three days.
- Taxon
- nectarinePrunus persica var. nucipersicat0
- Treatment
- beeswax coated fruit stored at cold storagee0
- Outcome
- shelf lifee0
- Direction
- extendede0
- Value
- 50 dayse0
- Qualifier
- after three dayse0
- Comparator
- uncoated fruit stored at ambient temperaturee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The shelf life of beeswax coated fruit stored at cold storage was extended by 50 days following the deterioration of uncoated fruit stored at ambient temperature after three days”
t0“nectarine fruit (Prunus persica)”
Claim · model-written summary
Treatments differed significantly in physico-chemical properties and sensory attributes over 50 days.
- Taxon
- nectarinePrunus persica var. nucipersicat0
- Treatment
- treatmentse0
- Outcome
- physico-chemical properties and sensory attributese0
- Value
- 50 dayse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“there was a significant difference between treatments (p≤ 0.05) for both physico-chemical properties and sensory attributes during the storage time (50 days)”
t0“nectarine fruit (Prunus persica)”
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