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Direct Research Journal of Agriculture and Food Science (DRJAFS) Vol.7 (6), pp. 122-130, June 2019 ISSN 2354-4147 DOI: https://doi.org/10.5281/zenodo.3236134 Article Number: DRJA3702965315 Copyright © 2019 Author(s) retain the copyright of this article http://directresearchpublisher.org/journal/drjafs/ Full Length Research Paper Effect of using Vegetable Oils - Shea Butter ( Vitellaria paradoxa ) Oil and Coconut Oil as Waxing Material for Cucumber ( Cucumis sativus L.) Fruits Tsado, 1* E. K., Adesina 1, O. A., Adediran 1, O. A., Saidu 1, A., Jiya 2, M. J. and Lawal 1, L. T. 1Department of Crop Production, Federal University of Technology Minna, Niger State, Nigeria. 2Department of Food Science, Federal University of Technology Minna, Niger State, Nigeria. *Corresponding Author E-mail: [email protected] Received 17 April 2019; Accepted 28 May, 2019 Cucumber fruits were coated with melted shea butter oil and and 18 DAS only. Through the study, shea butter oil (processed coconut oil by rubbing it around the fruits and stored for a period shea butter oil) among the others were excellent and was seen at of 18 days. The vegetable oils were used to brush the cucumber every point to be better than the coconut oil and local shea butter fruits. The control fruits were kept without any waxing material; waxed cucumber fruits. At the end of the study, it was found out the fruits were kept at ambient temperature on the laboratory that shea butter is good waxing material that can be used to coat bench for 3 weeks. During this period the weight and size of the any food material in order to increase its period of storage and fruits were determined at intervals of 3 days. Pictures of the fruits market availability in the market. 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 Keywords: Cucumber fruit , vitellaria paradoxa, shea butter oil, significant effect on cucumber ( Cucumis sativus ) colour at 15 DAS coconut oil INTRODUCTION Cucumber originated from India and became popular water melon ( Citrullus lanatus L.) and melon ( Cucumis throughout the Egyptian and the Greek-Roman Empire melon L.). It is an important vegetable crop grown in (Renner et al ., 2007). Works in the past (Corey et al ., several temperate and tropical zones of the world. With 1988; Annon, 2015), have shown that edible coatings not respect to economic importance, cucumber ranks fourth only increase the market opportunity for traders, nut are after tomatoes, cabbage and onion in Asia (Eifediyi and equally essential in extending the shelf life of the Remison, 2010). produce. The work of Bett et al . (2001), showed that Cucumber ( Cucumis sativus L.) is a very good source consumer acceptance of coated or uncoated fruits and of vitamin A, C, K B6, potassium, pantothenic acid, vegetables have been accepted with mixed feelings. magnesium, phosphorus, copper and manganese, fibre Surveys conducted on consumer perception of whole and antioxidants (Vimala et al ., 1999). It helps in healing fruits and vegetables have shown mixed feelings. Few diseases of urinary bladder and kidney, digestive works (Corey et al ., 1988; Annon, 2015; Bahnasawy and problems lie heartburn, acidity, gastritis and ulcer Khater, 2014) have however also showed that (Garcia-Mas et al ., 2004). The ascorbic acid and caffeic consumers’ awareness of coated fruits and vegetables in acid contained in cucumber help to reduce skin irritation developing countries like Nigeria is low. and swollen (Okonmah, 2011). Cucumber ( Cucumis sativus L.), is the most important Cucumber ( Cucumis sativus L.) requires warm cucurbits in terms of world total production compared to temperatures for good yield (Cobeil and Gosselin, 1990). Tsado et al. 123 It develops rapidly, with a shorter time from planting to form of chitin) that can be extracted from diverse marine harvest than for most crops (Wehner and Guner, 2004). It organisms, insects and fungi. It is considered as a is an all year round out door fruit in the tropic and an biodegradable and bio-compatible material with no important greenhouse especially in Northern Europe and toxicity or side effects (Rodríguez-Pedroso et al ., 2009). North America. Younes and Rinaudo, (2015) define the term chitosan There exist three main varieties of cucumber; slicing, ‘as a family of polymers obtained after chitin pickling and burpless. Within these varieties, several deacetylation to varying degrees’. Lizardi-Mendoza et al. different cultivars have emerged. Many cultivars of (2016) highlight that ‘a distinctive feature of the chemical cucumber exist with varying shapes, skin colors and structure of chitosan is the predominant presence of units carotene content (Simon, 1992). Some cucumber with amino groups that can be ionized, becoming these cultivars available in Nigeria are Ashley, Royal F1, groups cationic in acidic media, then promoting the Pointsett-76, Centriolo Marketer, Market-moore, super- chitosan dissolution and the polyelectrolyte behavior in marketer, Beit-alpha etc. solution’. Presently, the use of chitosan has been Cucumber ( Cucumis sativus L.) cultivars have technologically justified in sustainable agriculture distinctive characteristics/traits which make them suitable programs since it raises no public health and safety for a particular environment of condition in terms of concerns. In the fresh produce industry, the regulation tolerances to drought, disease resistance, early maturing EU 2014/563 included chitosan chloride as the first and yield. Production of cucumber in Nigeria is mostly member of a basic substance list of plant protection done in the northern part of the country. products (planned with Regulation EU 2009/1107, There was a general belief that cucumber ( Cucumis Romanazzi and Feliziani, 2016). sativus L.) can only be grown in the north. However, Chitosan can be found in the shells of marine cucumber cultivation in the south-eastern Nigeria has crustaceans and is also an important component of the been found to be found to be achievable under moderate cell wall of certain fungi, particularly those belonging to rainfall (Enujeke, 2013). The crop is now been cultivated the class Zygomycetes. Chitin can be converted into in some parts of south-eastern Nigeria. However, the chitosan by enzymatic preparations or chemical area under cucumber production and the yield per unit processes. Chemical methods are used extensively for area are low (Eifediyi and Remison, 2010; Okonmah, commercial purposes because of their low cost and 2011). Farmers in south-eastern Nigeria are often been suitability for mass production. discouraged from embarking on commercial cucumber Over the last decade, chitosan polysaccharide has production due to high incidence of pests and disease taken on enormous importance in the control of due to extreme temperature, heavy rainfall and high postharvest pathogenic microorganisms but due to its humid condition obtainable in the south which do not scarcity and the economy disaster in our country, it has favor cucumber production. been left unpracticed. The presence of amino groups (- Fruit and vegetables are living organisms that obtain NH 2) in its chemical structure gives chitosan unique and their energy through the respiration process after harvest. ideal food conservation and security properties which are This postharvest metabolism causes the commodity to exploited through the development of biodegradable ripen and eventually senescence. The positive edible coatings and films containing natural characteristics that make fruit suitable for consumption antimicrobials; it also has elicitor properties that enhance also make them susceptible to diseases. During this the natural defenses of fruits, vegetables and grains. ripening period, fruits are prone to develop rots caused The need and demand for processed fruits and by microorganisms that hasten commodity ripening, vegetables in markets of developing and developed damage their internal and external appearance, because economies is growing drastically due to changes in new off-odors produce mycotoxins and contaminate adjacent life, serious health concerns or improved power of commodities. Although the economic losses due to fungal purchase (Acuff, 1993; McHugh and Sensei, 2000; Jiang infection in fruits and vegetables during the postharvest and Joyce, 2002). chain are variable and not well documented, they usually Waxing, especially for fruits, plays at least two reach anywhere from 30 to 50% and on some occasions important roles: (i) it provides repellency for water and rots can lead to total loss of the produce. Both fungi and other solutions for fruit surfaces and (ii) it also reduces bacteria cause rots however; in general, fungal infections the permeability of these solutions through the skin. are reported to have a greater ability to infect a broader Water repellency affects the deposition, distribution and range of hosts throughout the whole postharvest chain retention of chemicals applied to foliage or fruits as (Bautista-Baños et al., 2016). solutions or emulsions (Arvanitoyannis and Gorris, 1999). To control these fungi and bacteria, commercially- Reason why waxing is more efficient than any other viable alternatives or possible future alternatives to the method of preservation, is that permeability is a major use of synthetic fungicides and bactericides that either problem when water soluble materials such as calcium work in

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