Antibacterial and antifungal effect of high pH and paraffin wax application on tomatoes, oranges and peppers

Abstract

The antibacterial and antifungal effects of high pH (9, 10) and paraffin wax were determined. Determination of antibacterial and antifungal activity of the combined treatments was achieved by aerobic mesophilic count of bacteria and fungi on the surface of the tomatoes, peppers and oranges using serial dilution and pour plate techniques and compared prior to and after 4 days of treatment with buffer (pH 9, 10) and wax for 3 min using dipping method. Reduction in bacterial and fungal count
indicates antifungal and antibacterial activity. A bacterial count reduction of 84.3 (control), 63.4 (pH 9) and 78.2% (pH 10) and fungal count reduction of 53.6 (control), 43.4 (pH 9) and 73.5 (pH 10) were
achieved after 4 days of treatment respectively. The study shows that the control (unwaxed) had similar antibacterial and antifungal effect as waxed fruits at pH 9 and 10, except for pH 10 that had higher reduction of fungal counts than the control, showing prospect of higher activity with wax at higher pH than 10.