The preservative efficacies of bemul-wax coatings in combination with calcium chloride dip on low temperature stored Citrus O. sinensis

The capacity of developing countries for citrus fruits exportation is limited by the lack of adequate storage techniques. In studying this problem citrus sinensis Osbeck was treated with, a locally developed bemul-wax, calcium chloride dip, and a combination of the two. The treated fruits were assessed during four month low temperature storage (7.0 ± 3.0°C; 90-94% RH.) for their biochemical and sensory qualities. Fruits treated with bemul-wax and the combination manifested significantly reduced (p<0.05) physiological weight, delayed ripening, and texture values. All the treated oranges showed significantly reduced titratable acidity. Combined treatment significantly reduced (p<0.05) ascorbic acid level, while the combined and calcium chloride dip treatments reduced, and increased significantly (p<0.05) the density of the juice respectively. All treatments showed significantly increased (p<0.05) pH and α-amylase activities but no effects on total sugar levels, pectin esterase activities, taste and flavor of the juice. In conclusion, the combined and bemul-wax treatments preserved the nutritional, biochemical, and sensory qualities of the stored oranges for the four month storage period considered adequate to cover the orange off-season period in Nigeria as well as sufficient to export orange from Nigeria to other parts of the world.

Keywords
Sweet orange, Bemul-wax, Calcium chloride dip, Combination, Low temperature storage