EDIBLE COATING FOR FRUIT AND EDIBLE COATING FOR FRUIT AND VEGETABLES:VEGETABLES: Beewax coating for strawberryBeewax coating for strawberry case studycase study 11VEGETABLES: VEGETABLES: Beewax coating for strawberry Beewax coating for strawberry –– case studycase study

ERIKA PARDEDE ERIKA PARDEDE 22

11 FACULTY OF AGRICULTURE HKBP NOMMENSEN UNIVERSITYFACULTY OF AGRICULTURE HKBP NOMMENSEN UNIVERSITY –– MEDANMEDAN ––INDONESIAINDONESIA1.1. FACULTY OF AGRICULTURE, HKBP NOMMENSEN UNIVERSITY FACULTY OF AGRICULTURE, HKBP NOMMENSEN UNIVERSITY MEDAN MEDAN INDONESIAINDONESIA2. Presented on DAAD Alumni Autumn School 2009 “Post-harvest Technology and Renewable Energy”, 1st to 12th

November 2009, Georg August University of Goettingen - Germany.

PART IPART IINTRODUCTIONINTRODUCTION

PROLONG SHELFLIFE OF FRUIT & VEGETABLESPROLONG SHELFLIFE OF FRUIT & VEGETABLESPROLONG SHELFLIFE OF FRUIT & VEGETABLESPROLONG SHELFLIFE OF FRUIT & VEGETABLESEDIBLE COATINGSEDIBLE COATINGS

PART IIPART IIBEEWAX COATING FOR STRAWBERRIESBEEWAX COATING FOR STRAWBERRIES

PART IPART IPART IPART I

INTRODUCTIONINTRODUCTIONPROLONG SHELFLIFE OF FRUIT & VEGETABLESPROLONG SHELFLIFE OF FRUIT & VEGETABLES

EDIBLE COATINGSEDIBLE COATINGS

FRUITS & VEGETABLESFRUITS & VEGETABLESFRUITS & VEGETABLESFRUITS & VEGETABLES

Fruit & Vegetable : perishable productsFruit & Vegetable : perishable productsF & V are remain as living tissueF & V are remain as living tissueF & V are remain as living tissueF & V are remain as living tissueQuality : appearance, texture, flavour & Quality : appearance, texture, flavour &

t iti l f tt iti l f taroma, nutritive value, safety.aroma, nutritive value, safety.Quality is affected by preQuality is affected by pre--harvest and post harvest and post Qua ty s a ected by p eQua ty s a ected by p e a est a d posta est a d postharvest factorsharvest factors

PROLONG SHELFLIFE OF FRUIT & PROLONG SHELFLIFE OF FRUIT & VEGETABLESVEGETABLES

PrePre--coolingcoolingCuringCuringCuringCuringControlling temperature (Cold storage)Controlling temperature (Cold storage)Controlling atmosphere (MAP)Controlling atmosphere (MAP)PackagingPackagingPackagingPackagingCoating edible)Coating edible)

Functional properties of an edible coating on fresh Functional properties of an edible coating on fresh f it d t blf it d t blfruits and vegetablesfruits and vegetables

(source: Lin & Zhao, 2007)(source: Lin & Zhao, 2007)

Volatile compounds Coating layersFunctional ingridients can be incorporated in coatings :• antioxidants• antioxidants•Antimicrobials•Flavours•colourants

FRESH PRODUCE

(water, carbohydrate, proteins, pigments, aroma)

G MoistureGases(O2/CO2/Ethylene)

EDIBLE COATINGSEDIBLE COATINGSEDIBLE COATINGSEDIBLE COATINGS

Moisture barrierMoisture barrierGas barrierGas barrierGas barrierGas barrierRestrict exchanging volatile compoundsRestrict exchanging volatile compoundsPhysical protectionPhysical protectionCarrier for functionals ingridientsCarrier for functionals ingridientsCarrier for functionals ingridientsCarrier for functionals ingridients

EDIBLE COATINGSEDIBLE COATINGSEDIBLE COATINGSEDIBLE COATINGS

Lipid based coatings: parafin, Lipid based coatings: parafin, waxeswaxes,…,…PolysaccharidePolysaccharide--based coatings: starchesbased coatings: starchesPolysaccharidePolysaccharide based coatings: starches, based coatings: starches, chitosan, chitosan, aloe vera, seaweedsaloe vera, seaweeds,…,…P t iP t i b d ti i l tb d ti i l tProteinProtein--based coatings : zein, gluten, …based coatings : zein, gluten, …CombinationCombinationCo b at oCo b at o

PART IIPART IIPART IIPART II

BEEWAX COATING FOR STRAWBERRIESBEEWAX COATING FOR STRAWBERRIES

Beewax emulsion (oleic acid thiethanolamine Beewax emulsion (oleic acid thiethanolamine beewax)beewax)

The coating solution used in this work was preparedThe coating solution used in this work was preparedThe coating solution used in this work was prepared The coating solution used in this work was prepared from the formulation defined through prefrom the formulation defined through pre--experimental. experimental. Three different concentrations of bee waxes emulsion in Three different concentrations of bee waxes emulsion in water i.e 12 %, 8%, and 4% have been prepared, with water i.e 12 %, 8%, and 4% have been prepared, with addition of oleic acid and triethanolamine as emulsifiers.addition of oleic acid and triethanolamine as emulsifiers.

M t i l & M th dM t i l & M th dMaterials & MethodsMaterials & Methods

M t t b i h t d f i l l lM t t b i h t d f i l l lMature strawberries were harvested from commercial local Mature strawberries were harvested from commercial local farms in the area of Daulu, Berastagi, North Sumatera and farms in the area of Daulu, Berastagi, North Sumatera and transferred to the laboratorium.transferred to the laboratorium.Strawberries were washed in running tap water and allow to Strawberries were washed in running tap water and allow to drying with muslin cloth prior to application of the coating drying with muslin cloth prior to application of the coating solutionsolutionsolution.solution.Strawberries dipped in formulated emulsion (coatings) at Strawberries dipped in formulated emulsion (coatings) at room temperature and allowed to dry again before storing at room temperature and allowed to dry again before storing at room temperat reroom temperat reroom temperature.room temperature.Three (3) treatments were performed to strawberries and will Three (3) treatments were performed to strawberries and will be compared with untreated group (control group)be compared with untreated group (control group)p g p ( g p)p g p ( g p)

RESULTS & DISCUSSIONRESULTS & DISCUSSIONRESULTS & DISCUSSIONRESULTS & DISCUSSION

Analysis on:Analysis on:TextureTextureTextureTexture

Color developmentColor developmentTotal soluble solidTotal soluble solid

TitrateabilityTitrateabilityTitrateabilityTitrateabilityAscorbic acid contentAscorbic acid content

TEXTURETEXTURETEXTURETEXTURE

0,5

0,3

0,4

re (g

/mm

)Control4%8%

0

0,1

0,2

Text

ur 8%12%

0 1 2 3 4 5 6

Time (days)

••Coating significantly affect the texture of strawberries, but only to Coating significantly affect the texture of strawberries, but only to the 2the 2--days of storage by beewax 12%days of storage by beewax 12%

••Coating can not controlling the integrity and firmness of strawberries Coating can not controlling the integrity and firmness of strawberries during storage.during storage.

Colour developmentColour developmentColour developmentColour development

Score 4 Score 3 Score 2 Score 1

Colour developmentColour developmentColour developmentColour development

3

4

5

evel

opm

ent

Control4%8%

0

1

2

0 1 2 3 4 5 6

Col

our

de 8%12%

Time (days)

••Beewax coating has an effect on colour by slowing down the development Beewax coating has an effect on colour by slowing down the development of strawberries colour.of strawberries colour.

••The 12 % beewax could better retain the colour development until 3 to 4 The 12 % beewax could better retain the colour development until 3 to 4 days of storage.days of storage.

0 - day 4 - day 6 - dayx

12 %

Bee

wax

dU

ncoa

ted

U

Total soluble solidTotal soluble solidTotal soluble solidTotal soluble solid

6)3

4

5

e So

lid (

o Brix

)Control4%8%

0

1

2

Tota

l Sol

uble 8%

12%

0 1 2 3 4 5 6

Time (days)

••It seems that bee wax coating contributed to the Total soluble solid (TSS)It seems that bee wax coating contributed to the Total soluble solid (TSS)

••TSS is increasing during storageTSS is increasing during storage••TSS is increasing during storageTSS is increasing during storage

••Up to 3 days of storage, coating could retarding the TSS content of strawberryUp to 3 days of storage, coating could retarding the TSS content of strawberry

Titrateable acidityTitrateable acidityTitrateable acidityTitrateable acidity5

2

3

4

ble

acid

ity (%

)

Control4%8%

0

1

0 1 2 3 4 5 6

Titra

tea 12%

Time (days)

••Both coated and uncoated strawberries showed a gradually decreasing in Both coated and uncoated strawberries showed a gradually decreasing in acid content during storageacid content during storage

••There was an indication that coating contributed to the acid content of sample.There was an indication that coating contributed to the acid content of sample.

Ascorbic acidAscorbic acidAscorbic acidAscorbic acid

600

)300

400

500

acid

(mg/

100

g)

Control4%8%

0

100

200

0 1 2 3 4 5 6

Asc

orbi

c a

12%

0 1 2 3 4 5 6

Time (days)

••Decreasing on Ascorbic acid found during storage of both coated and Decreasing on Ascorbic acid found during storage of both coated and uncoated strawberriesuncoated strawberries

••Coating also contribute to the Ascorbic Acid contentCoating also contribute to the Ascorbic Acid content

••Starting by second days of storage there was no difference between Starting by second days of storage there was no difference between t d d t dt d d t dcoated and uncoated.coated and uncoated.

ConclusionsConclusionsConclusionsConclusions

Beewax as coating is promisingBeewax as coating is promisingStrawberry: early maturity stageStrawberry: early maturity stageStrawberry: early maturity stageStrawberry: early maturity stageChallenges:Challenges:

Need further research on other suitable Need further research on other suitable producesproducesp oducesp oduces

Possibility of blending different coatingPossibility of blending different coatingSeek further on combination with Seek further on combination with

packaging at different storage condition packaging at different storage condition p g g gp g g g