Abstract
The experiment was carried out to determine the "Effect of bee wax levels on the organoleptic test of sweet orange fruits cv. Valencia late" was conducted at Post Harvest Laboratory, The University of Agriculture Peshawar in 2014. The experiment was Completely Randomized Designed (CRD) with two factors repeated three times. The Bee wax levels (control, 2, 4, 6 and 8%) were applied to sweet orange fruits, stored at room temperature (161C with relative humidity of 60-70%) for 40 days. After each 10 days of intervals sweet orange fruits were analyzed for different sensory evolution attributes. The highest color score (6.17), aroma score (8.15), taste score (6.85), fruit appearance score (8.33) and texture score (7.14). There was a significant variation in all coated and uncoated fruits with the different storage durations. While minimum color (5.09), aroma (6.28), taste (1.73), appearance (2.80) and texture (1.73) were recorded. Interactive effect of both bee wax and storage intervals had a significant effect on all quality parameters. The maximum fruit color score (5.29), taste score (2.37), aroma score (6.42), fruit appearance score (3.75) and texture score (2.60) was recorded in fruit treated with 8% bee wax and stored for 40 days. However the minimum fruit color (4.84), taste (1.26), aroma (6.14), appearance (1.81) and texture (1.14) was observed in untreated fruits, respectively. It was concluded that bee wax at 8% considerably maintained the quality parameters of sweet orange up to 30 days of storage at room condition (161C with relative humidity of 60-70%).
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Claims 13
Claim · model-written summary
Coated and uncoated sweet orange fruits differed significantly in sensory quality across storage durations.
- Treatment
- coated and uncoated fruitse0
- Outcome
- significant variatione0
- Comparator
- different storage durationse0
Not reportedTaxonDirection
Verbatim
e0“There was a significant variation in all coated and uncoated fruits with the different storage durations.”
Claim · model-written summary
Bee wax and storage interval interacted significantly for all quality parameters.
Not reportedTaxonDirection
Verbatim
e0“Interactive effect of both bee wax and storage intervals had a significant effect on all quality parameters.”
Claim · model-written summary
Fruit treated with 8% bee wax and stored for 40 days had a maximum fruit color score of 5.29.
- Treatment
- 8% bee waxe0
- Outcome
- fruit color scoree0
- Direction
- maximume0
- Value
- 5.29e0
- Qualifier
- stored for 40 dayse0
Not reportedTaxon
Verbatim
e0“The maximum fruit color score (5.29), taste score (2.37), aroma score (6.42), fruit appearance score (3.75) and texture score (2.60) was recorded in fruit treated with 8% bee wax and stored for 40 days.”
Claim · model-written summary
Fruit treated with 8% bee wax and stored for 40 days had a maximum taste score of 2.37.
Not reportedTaxon
Verbatim
e0“The maximum fruit color score (5.29), taste score (2.37), aroma score (6.42), fruit appearance score (3.75) and texture score (2.60) was recorded in fruit treated with 8% bee wax and stored for 40 days.”
Claim · model-written summary
Fruit treated with 8% bee wax and stored for 40 days had a maximum aroma score of 6.42.
Not reportedTaxon
Verbatim
e0“The maximum fruit color score (5.29), taste score (2.37), aroma score (6.42), fruit appearance score (3.75) and texture score (2.60) was recorded in fruit treated with 8% bee wax and stored for 40 days.”
Claim · model-written summary
Fruit treated with 8% bee wax and stored for 40 days had a maximum fruit appearance score of 3.75.
- Treatment
- 8% bee waxe0
- Outcome
- fruit appearance scoree0
- Direction
- maximume0
- Value
- 3.75e0
- Qualifier
- stored for 40 dayse0
Not reportedTaxon
Verbatim
e0“The maximum fruit color score (5.29), taste score (2.37), aroma score (6.42), fruit appearance score (3.75) and texture score (2.60) was recorded in fruit treated with 8% bee wax and stored for 40 days.”
Claim · model-written summary
Fruit treated with 8% bee wax and stored for 40 days had a maximum texture score of 2.60.
- Treatment
- 8% bee waxe0
- Outcome
- texture scoree0
- Direction
- maximume0
- Value
- 2.60e0
- Qualifier
- stored for 40 dayse0
Not reportedTaxon
Verbatim
e0“The maximum fruit color score (5.29), taste score (2.37), aroma score (6.42), fruit appearance score (3.75) and texture score (2.60) was recorded in fruit treated with 8% bee wax and stored for 40 days.”
Claim · model-written summary
Untreated fruits had a minimum fruit color of 4.84.
Not reportedTaxon
Verbatim
e0“However the minimum fruit color (4.84), taste (1.26), aroma (6.14), appearance (1.81) and texture (1.14) was observed in untreated fruits, respectively.”
Claim · model-written summary
Untreated fruits had a minimum taste of 1.26.
Not reportedTaxon
Verbatim
e0“However the minimum fruit color (4.84), taste (1.26), aroma (6.14), appearance (1.81) and texture (1.14) was observed in untreated fruits, respectively.”
Claim · model-written summary
Untreated fruits had a minimum aroma of 6.14.
Not reportedTaxon
Verbatim
e0“However the minimum fruit color (4.84), taste (1.26), aroma (6.14), appearance (1.81) and texture (1.14) was observed in untreated fruits, respectively.”
Claim · model-written summary
Untreated fruits had a minimum appearance of 1.81.
Not reportedTaxon
Verbatim
e0“However the minimum fruit color (4.84), taste (1.26), aroma (6.14), appearance (1.81) and texture (1.14) was observed in untreated fruits, respectively.”
Claim · model-written summary
Untreated fruits had a minimum texture of 1.14.
Not reportedTaxon
Verbatim
e0“However the minimum fruit color (4.84), taste (1.26), aroma (6.14), appearance (1.81) and texture (1.14) was observed in untreated fruits, respectively.”
Claim · model-written summary
The authors concluded that 8% bee wax maintained sweet orange quality for up to 30 days at room conditions.
- Taxon
- sweet orange
Citrus sinensise0 - Treatment
- bee wax at 8%e0
- Outcome
- maintained the quality parameterse0
- Qualifier
- up to 30 days of storage at room condition (161C with relative humidity of 60-70%)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“bee wax at 8% considerably maintained the quality parameters of sweet orange up to 30 days of storage at room condition (161C with relative humidity of 60-70%).”