Effect of different preparation methods of beeswax coating at different storage temperature On Saba Banana

• Main Author: Wong, Jing Ying
• Format: Academic Exercise
• Language: English
• Published: 2016
• Subjects: SB Plant culture
• Online Access: https://eprints.ums.edu.my/id/eprint/18817/1/Effect%20of%20different%20preparation%20methods%20of%20beeswax%20coating%20at%20different%20storage%20temperature%20On%20Saba%20Banana.pdf; https://eprints.ums.edu.my/id/eprint/18817/
• Institution: Universiti Malaysia Sabah

Saba banana is highly perishable and has short shelf life. Thus, coating application is an alternative solution to this problem. The objectives were to examine whether the application of beeswax coating would influence the shelf life of saba banana and the most suitable preparation of beeswax coating to lengthen its shelf life. For this research, the experimental design was RCBD and each finger of saba banana had been tested on different preparation of beeswax coating (mixed with sunflower oil and coconut oil or corn oil) and with a control (no coating). Each treatment had 3 replicates and was observed under three different storage temperature (13±2°C, 26±2°C and 30±2°C) on week 0 (day zero), 1 (day seventh), 2 (day fourteenth), and 3 (day twenty first). Parameterse xaminedw ere visuala ppearancew, eight loss,c olour,f irmness,t otal soluble solid, pH and titratable acidity. The results were analysed using ANOVA. From the results, both preparation of beeswax coating were similarly effective in extending shelf life of saba banana which no coating application was not capable of. The result was even better when the samples were stored under refrigerated condition (13±2°C).