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Coconut Water Wax A Breakthrough in Fruit Preservation

ABSTRACT
This study utilized coconut water to produce a wax preservative for fruit and other foodstuff. Different fresh fruits were collected and assigned to four different treatments: * Treatment I (Control): fresh fruits without anything done * Treatment 2: fruits soaked in coconut water for 10 minutes * Treatment 3: fruits covered with coconut water wax

* Treatment 4: refrigerated fruits

The fruits used were oranges and other citrus varieties, apples, and papaya. To achieve the most favorable result, the prescribed procedure of making wax was exactly followed by weighing the components to the desired proportions-2000:100:50 [2000 milliliters (m1) coconut water, 100 ml cooking oil, and 50 grams (g) bees wax]. The components were then mixed, cooked, and cooled. Results show a significant difference in the duration of fruit freshness, with the fruits treated with coconut water wax retaining freshness for the most number of days.

INTRODUCTION
The coconut tree has so many uses that it is called the tree of life. Its leaves, husk, trunk, leaves, and meat have diversified uses. Even while the Philippines ranks among the world's largest coconut-producing countries, it has yet to maximize its utilization of coconut parts and by-products. One of the least utilized is the liquid endosperm that is sometimes referred to as "coconut water." This is especially true in the case of mature coconuts. The lack of efficient storage facilities for harvested fruits and vegetables is a big problem for farmers. Because the rapid deterioration of the harvests by small- to medium-scale farmers prevent portions of produce from reaching the market in saleable condition, insufficient storage orpreservation methods often lead to substantial income loss. This major problem of farmers is the focus of this study. To address the problem, the study links the desiccated coconut industry with the rapid harvest deterioration of many farmers. According to Acedo (1983), coconut water contains a growth- promoting substance called cytokininthat could efficiently retard the senescence process and the loss of chlorophyll in the detached plant organ. Moreover, it was noted that coconut water affects the rate of plant respiration.

William Nault (World Book Encyclopedia, 1996) states that wax is a fatty acid substance that is widely used as a protective coating for various surfaces. It resists air, water, and chemical change. Many plants have a natural wax coating them from heat and moisture. Cucumbers are waxed to prevent water loss.

REVIEW OF RELATED LITERATURE
Food Spoilage contributes to a great loss in the income of many farmers. Thus, preservation method/techniques are necessary.

Enzymes, which are present in all raw foods, are catalytic substances that promote degradation and chemical changes, which affect texture and flavor. Atmospheric oxygen may also react with food constituents, causing rancidity or color changes. Food processing and preservation involve protecting foodstuff against microbes and other spoilage agents to permit their future consumption. Ideally, the preserved food should retain its palatability, appearance, flavor, texture, and original nutritional value. Newer, safer, less expensive, and more readily available methods of preservation should be introduced. The study focused on developing a new method of preserving fruits by way of utilizing the liquid content of mature coconuts. In 1941, Johannes Van Overbeek discovered that the milky endosperm from coconuts contains cytokinin which is an essential plant hormone that regulates diverse processes such as cell division and exportation, embryogenesis, root and leaf development, tropism, and reproduction. He also noted that processed coconut water extender is adequate for the preservation of vegetables, fruits, and other food.

MATERIALS
2000 ml pure mature coconut water
100 g beeswax 50 ml cooking oil...
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