Article Number: DRJA3702965315

DOI: https://doi.org/10.5281/zenodo.3236134

ISSN: 2354-4147

Vol.7 (6), pp. 122-130, June 2019

Copyright © 2019
Author(s) retain the copyright of this article


Original Research Article

Effect of using Vegetable Oils – Shea Butter (Vitellaria paradoxa) Oil and Coconut Oil as Waxing Material for Cucumber (Cucumis sativus L.) Fruits

Tsado,* E. K.

Adesina, O. A.

Adediran1, O. A.

Saidu, A.

Jiya, M. J.

Lawal, L. T.


Abstract

Cucumber fruits were coated with melted shea butter oil and coconut oil by rubbing it around the fruits and stored for a period of 18 days. The vegetable oils were used to brush the cucumber fruits. The control fruits were kept without any waxing material; the fruits were kept at ambient temperature on the laboratory bench for 3 weeks. During this period the weight and size of the fruits were determined at intervals of 3 days. Pictures of the fruits were taken at 0, 3, 6, 9, 12, 15 and 18 days respectively. The effect of preserving cucumber (Cucumis sativus) with different shea butter source on cucumber (Cucumis sativus) colour had a significant effect on cucumber (Cucumis sativus) colour at 15 DAS and 18 DAS only. Through the study, shea butter oil (processed shea butter oil) among the others were excellent and was seen at every point to be better than the coconut oil and local shea butter waxed cucumber fruits. At the end of the study, it was found out that shea butter is good waxing material that can be used to coat any food material in order to increase its period of storage and market availability in the market.


Keywords: Cucumber fruit, vitellaria paradoxa, shea butter oil, coconut oil


 Received: April 17, 2019  Accepted: May 28, 2019  Published: May 31, 2019

Tsado Et Al


Copyright © 2020 Direct Research Journal of Agriculture and Food Science