Aqueous emulsions containing 10, 15 and 20% of candelilla wax (CW) were used for coating limes. The best preservation was got with 15% CW. Fruits treated with emulsions of different pH—6.50, 9.20 and 9.80—showed no reduction in the weight loss. The coatings of deresinised CW presented a non‐beneficial effect. Limes coated with commercial wax lost slightly less weight than those with 15% CW. In all cases, citrus fruits were stored at room temperature. Changes of pH, acidity and ascorbic acid during storage were very similar with commercial or CW emulsions. Copyright © 1974 John Wiley & Sons, Ltd
CITATION STYLE
Paredes‐López, O., Camargo‐Rubio, E., & Gallardo‐Navarro, Y. (1974). Use of coatings of candelilla wax for the preservation of limes. Journal of the Science of Food and Agriculture, 25(10), 1207–1210. https://doi.org/10.1002/jsfa.2740251003
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