Preservation of fruits with BEESWAX

The fruits have an important role as a source of vitamins, minerals, and other nutritional adequacy of nutrition support. Bananas, for example, is one of the fruit contains a lot of carbohydrates and vitamin C. Similarly, citrus fruit and pear is a good source of vitamins and minerals which are quite good.

Not bear fruit kept longer and is also very susceptible to decomposition when people generally prefer to eat fresh fruit that is still in its original form.

Once harvested the fruit carries metabolic activity including respiration and transpiration. Respiration and transpiration activity will result in loss of substrate and water in the fruit until the fruit weight decreased. Respiratory activity can also lead to decrease vitamin C in fruit because ascorbic acid is very sensitive to oxidation. Further respiratory activity also resulted in soluble solids in fruit growing due to the accumulation of starch metabolism of glucose results.

One way to maintain the quality and freshness of the fruit is a layer of wax. Wax coating on the surface to prevent evaporation of water so it can slow withering away, inhibiting respiration rate, and polish the skin to increase the attractiveness of fruit for consumers. Wax coating and the thickness of the appropriate concentrations can prevent aerobic conditions in the fruit and provide the necessary protection against cuts and scratches on the surface of the fruit.

Several conditions need to wax as coating materials, among others: do not affect the smell and taste the fruit is coated, easy to dry, not fragile, shiny and smooth, does not produce a thick surface, low in cost, and non-toxic.

Beeswax are one of unexpected sources meet these requirements. Beeswax is a stable chemical nature of the melting point revolves around 61-690C, 200C gravity at around 0.96 and insoluble in water and slightly soluble in cold alcohol

No comments:

Post a Comment