Effect of edible coating made from plantain peel waste on the quality of African elemi (Canarium schweinfurthii) fruit

Abstract

Edible coating was developed from plantain peel waste and applied to improve the quality and postharvest storage of African elemi (Canarium Schweinfurthii).  Application of edible coating on the African elemi (Canarium Schweinfurthii) fruit improved the nutritional composition. The protein content of the coated fruit was (17.94%), crude fibre (3.91%) and ash content (3.64%).  The proximate composition of the coated African elemi fruit was higher when compared to the uncoated fruit sample which had a protein content of (11.47%), crude fibre content (1.84%) and ash content (1.42%). Fruit with edible coating after 20 days, was still generally acceptable. The uncoated and coated African elemi fruits showed varying physicochemical properties across the storage period as firmness was (46.93 – 53.30N/m) for uncoated and (47.78 -53.3- N/m) for coated. Decay Incidence was (60%) for uncoated and (10% for coated). Weight loss was (1.37 – 2.49%) for uncoated and 0.61 – 1.92% for (coated) while the total soluble solids (12.55 – 13.32^oBrix) for uncoated) and (12.55 – 14.29^oBrix) for coated.  The study showed that application of edible coating on the African elemi fruit will help reduce the postharvest loss of the fruit which is mostly as a result of hardening and rotting.