in storage life of easily perishable fruits/vegetables is
an important aspect for a county with tropical climatic
conditions. The fruits/vegetable have to remain in fresh
and marketable condition with minimum decay for longer
period of time. Wax emulsion when applied to fresh,
healthy, mature fruits/vegetables protects them against
excessive moisture loss, higher respiration rate, heat
build up and thermal decomposition. As a result, the
texture and quality of the fresh produce will be
maintained as near to the fresh condition as possible for
a long time. Wax emulsion is mainly used for preservation
of fresh fruits and vegetables and extending their
storage life. The coating of wax emulsion on the fruits
and vegetables has the following characteristics:
The waxes are weighed, melted and necessary quantity of emulsifiers added at controlled temperatures. Boiling water is then added until water-wax emulsion (O/W type) is ready. The hot wax emulsion is then cooled by running cold soft water and the volume of the wax emulsion made up with cold soft water. The cooled wax emulsion is then dispensed into containers and stored at room temperatures. The wax emulsion is stable and does not deteriorate between 10oC and 100oC for a period of 9-12 months. The water wax emulsion once frozen cannot to thawed out.
The concentrated wax emulsion with 12% solids should not precipitate out even when diluted with 0.5% of soft cold water.
On removal of
water from the wax emulsion oven at 80oC the solids
should register not less than 12% and not more than 13%.
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