Effect of waxing on the quality of limau madu (Citrus reticulate) during storage at 25 and 10 °C

Changes in quality of limau madu (Citrus reticulate) treated with 1.0% and 1.5% Semperfresh wax were observed during storage at 25°C with relative humidity 65-70% and at 10 °C with relative humidity 85-90%. Untreated fruits were used as control. Fruits stored at 25°C were evaluated on alternate days whereas fruits stored at 10°C were evaluated at weekly intervals. Samples were analysed to determine changes in physical and chemical attributes, and sensory evaluation. Overall results indicated that fruits stored at 25°C were still acceptable until day 8 with treated fruits having a better quality and shiny skin. Higher weight loss was observed in control fruits (2.5-6.5%) as compared to the wax treated fruits (0.5 -1.8%). However, no significant difference was shown between fruits treated with 1.0% and 1.5% wax treatment. Similar observation was noted in fruits stored at 10°C for 4 weeks. Weight loss of wax treated fruits was lower (0.03-1.5%) as compared to the control fruits (0.5-2.5%). No significant difference in colour change as shown by the L and hue values between 1.0% and 1.5% wax treatment. Slight yellow colour formation was observed in the control fruits stored at 10°C after 3 weeks of storage. However, no significant difference was observed in the the different wax treatment until the end of 4 weeks. The TSS values of the control fruits decreased significantly after 8 days of storage at 25°C. However no significant difference was observed between 1.0% and 1.5% wax treatment. The TSS values of both treated and control fruits were quite stable (12.8-12.6%) during the 4 weeks of storage at 10°C. Significantly lower pH values were observed in control fruits both during storage at 25 °C and 10°C. Semperfresh treatment did not influence the taste, odour and overall acceptability of both fruits stored at 25°C and 10 °C.