Effect of shea butter and palm oil waxing on the keeping quality and sensory qualities of four plantain (MUSA AAB) varieties

Abstract

The effect of shea butter and palm oil waxing on the pre-climacteric life and sensory qualities of four plantain varieties (Apem, Apentu, Asamienu and Oniaba) was studied. Waxing was achieved by brushing shea butter and palm oil on fruits surfaces. Parameters assessed were the uniformity of ripening, gloss quality and incidence of off-flavours and disorders. The fruit diameter before waxing (d.) and after waxing (d2) was measured and the difference (d2-d]) taken as the waxing thickness. Shea butter and palm oil waxing thickness of 0.5 and lmm resulted in irregular ripening, green-soft disorder and off-flavours. However, thin layer waxing «0.05mm) using shea butter prolonged the pre-climacteric life to 22, 20, 17, and 15 days in Apem, Apentu, Oniaba and Asamienu respectively. Shea butter waxing resulted in significant decrease (P<O.OOl) in physiological weight loss of 9.46% by 22 days after storage compared to control which had 21.25% by 10 days of storage. The incidence of migration of palm oil from peel to pulp was noticeable. The use of shea butter and palm oil as edible waxes to extend shelf life can be further explored since no safety or residual effect are foreseeable