Coconut Water Wax A Break through 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 byproducts. 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 different fruits:12 oranges, 12 apples, 12 citrus, 4 papayas METHODS A. Preparation of coconut water wax Two thousand ml of mature coconut water was measured and then boiled until the oil settled and all the water evaporated. The 100 g beeswax and 50 ml oil were added and melted in a slow flame. The melted mixture was removed from the flame and allowed to cool and solidify. B. Testing the coconut water wax

The fruit samples were bought at the same time from the market. Each fruit type was assigned to different treatments, where: Treatment 1 (control setup): fruit samples were untreated Treatment 2: fruit samples were treated with fresh coconut water (that is, soaked for 10 minutes) Treatment 3: fruit samples were treated with coconut water and beeswax (the whole surface of the fruit samples were covered with wax) Treatment 4: fruit samples were refrigerated

The initial weight of each fruit sample was measured and recorded. (Note: the decrease in the weight of the fruits means a decrease in its moisture, which often results to wilting). The samples' texture and color were also observed to indicate lost freshness. The number of days within which the samples stayed fresh (in terms of moisture, color, and texture) were counted and recorded. RESULTS AND DISCUSSIONS The data presented in this section were gathered during the entire period of the experiment. The moisture loss in the fruit samples was used as basis for the loss of freshness and was measured by getting the weight of each fruit sample every day. The color and texture of the samples were also observed and used as indications of freshness.

Table 1 shows that fruit samples (orange, citrus, apple, and papaya) coated with coconut water wax has the least moisture loss compared to the refrigerated samples, those soaked in coconut water, and the untreated fruit samples. The moisture loss for orange has a mean value of 27.17, that for citrus has 19.59, for apple 39.76, and 38.62 for papaya.

Table 2 shows that treatment 3 fruit samples have retained freshness for the longest period, which were 44 days for orange, 15 days for citrus, 50 days for apple, and 10 days for papaya. Based on the data, the study demonstrated the efficiency of coconut water wax in preserving fruit freshness.