i EFFECT OF DIFFERENT LOCAL EDIBLE COATINGS ON THE PHYSICAL, CHEMICAL AND ORGANOLEPTIC PROPERTIES OF CANARY YELLOW MELON (Cucumis melo var. inodorus) BY JEMILA MANBORAH AHMED WUNI (10806142) THIS THESIS IS SUBMITTED TO THE UNIVERSITY OF GHANA, LEGON IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF MPHIL CROP SCIENCE DEGREE (POSTHARVEST TECHNOLOGY) DEPARTMENT OF CROP SCIENCE DECEMBER, 2021 University of Ghana http://ugspace.ug.edu.gh i DECLARATION I, JEMILA MANBORAH AHMED WUNI, do hereby declare that except for references cited which have been duly acknowledged; this thesis “Influence of different local edible coatings on the physical, chemical and organoleptic properties of canary yellow melon (Cucumis melo var. inodorus) is the result of my own research. It has never been presented either in part or in whole for the award of any degree. 07/10/2022 Jemila Manborah Ahmed Wuni (Student) Date 07/10/2022 Dr. Gloria Essilfie (Main supervisor) Date 07/10/2022 Prof. John Ofosu – Anim (Co-supervisor) Date University of Ghana http://ugspace.ug.edu.gh ii DEDICATION This work is dedicated to the Glory of Almighty Allah. It is also dedicated to my parents and siblings for their prayers and support. University of Ghana http://ugspace.ug.edu.gh iii ACKNOWLEDGEMENTS First and foremost, my appreciation and thanks are for Allah, the Almighty, who inspired, energised and sustained me with good health and the right thoughts, ideas and positive mind to be able to produce this worthy product. Beyond this, my journey in this thesis would not have been possible without the support of many people, and they deserve acknowledgement. My appreciation and gratitude go to my supervisors Dr. (Mrs.) Gloria Essilfie and Prof. John Ofosu–Anim for their advice, suggestions, constructive comments, and guidance, without which this thesis would not have seen the light of day. Thank you so much for your priceless guidance. My gratitude equally goes to all the lecturers of the Department of Crop Science, College of Basic and Applied Sciences, University of Ghana, for their diverse roles in my solid training. My appreciation also goes to Mr Bright Agbomadzi and Dr Nuhu Yidana for their support and personal advice, which contributed immensely to the success of this work. Special thanks go to all the Technicians at the Department of Crop Science, especially Mr Richard Otoo, for the immense assistance. I also say thank you to my colleagues in the programme for the bond of relationships and motivation as we journeyed together, Everything has a foundation, and the foundation of this thesis could not have been possible without the indelible marks put on me by my parents, Alhaji Ahmed Wuni and Hajia Lelatu Adam. Your training, upbringing, encouragement, prayers, and investment produces this fruit, and I remain forever grateful. I also thank my husband, Mr S. S. Haruna and children, Arif, Akeelah, Haarun, and Sujuud for enduring my shared time with them and this thesis. For all those who played varied roles in bringing this to an end, I say thank you immensely. University of Ghana http://ugspace.ug.edu.gh iv LIST OF ABBREVIATIONS F.A.O. Food and Agriculture Organization FAOSTAT Food and Agriculture Organization Corporate Statistical Database CFCG Chefs for Change Ghana Foundation ITIS Integrated Taxonomic Information System SSA Sub-Saharan Africa RTC Ready to Cook TA Titratable Acids TSS Total Soluble solids Ctrl Control (no coating) SB Shea Butter NO Neem Oil BW Beeswax SB + BW Shea Butter + Beeswax SB + NO Shea Butter + Neem Oil NO + BW Neem Oil + Beeswax SB + BW+NO Shea Butter + Beeswax + Neem Oil %WL Percentage Weight Loss JSS Junior Secondary School JHS Junior High School. AEA Agricultural Extension Agent University of Ghana http://ugspace.ug.edu.gh v ABSTRACT Melon has high export potential but is highly perishable. To meet the consumer's desire to eat melons free of chemicals and also extend the shelf life of the fruit, handlers along the value chain generally employ various postharvest practices to achieve positive results. This study sought to assess the influence of different local edible coatings on the physical, chemical, and organoleptic properties of canary yellow melon (Cucumis melo var. inodorus). The study was carried out in two phases -a survey involving farmers and traders and a laboratory analysis. In the first phase, postharvest handling practices along the yellow melon value chain in Afienya - Prampram District of Ghana was assessed. One hundred open-ended and close-ended questionnaires were administered to farmers and traders of yellow melon. For the second phase, the influence of different local edible coatings on the physical, chemical, and organoleptic properties of canary yellow melon were assessed. Eight (8) treatments were laid out in Completely Randomized Design (CRD) with three replications of 18 fruits per treatment. Seven waxing materials (Shea Butter, Neem Oil, Beeswax, Shea Butter + Beeswax, Shea Butter + Neem Oil, Neem Oil + Beeswax, Shea Butter + Beeswax + Neem Oil) were used for coating the yellow melon fruits. Treated fruits plus control fruits were kept at ambient condition (29.3–31.3 °C, 69.0–72.0% RH) till 21 days and assessed for various quality indices including weight loss, firmness, pH, total soluble solids (TSS), total titratable acids (TTA), vitamin C and shelf-life. Results obtained from phase I of the study showed that farmers ensured that there were available markets before the fruits were planted and even harvested. The majority of the farmers had access to extension services but the services rendered did not include postharvest technology. Postharvest losses were recorded throughout the value chain of the fruit. Some of the losses recorded were mechanical, physiological, and biological (rot and pest attack). Notably, 66% mechanical loss at harvest was reported by the respondents. At the sale point, 82% of traders recorded losses and the rate of spoilage was up to 98%. The total economic loss incurred by the farmers was estimated at GHȻ 17, 500 out of an expected income of GHȻ 80,000. While that of the traders was GHȻ 4,300 out of an expected income of GHȻ 15,000. Lack of appropriate vehicles for the transportation of fruits, lack of storage facilities and postharvest technology were among the challenges the handlers of the fruit faced. Respondents did not have any knowledge about waxing and did not know of any modern storage technology but were willing to adopt storage technologies. Results from the laboratory analysis indicated that all coated treatments were able to preserve fruits’uits quality indices during the University of Ghana http://ugspace.ug.edu.gh vi storage period. Longer shelf-life was observed in fruits coated with BW (18 days) while the shortest shelf-life of nine days was recorded for the control (uncoated fruits). Fruits coated with BW, SB and BW and its combination maintain fruit firmness and also reduce percentage weight loss. Fruits coated with BW and SB + NO recorded lower Vitamin C loss. Sensory evaluation revealed the overall acceptability of waxed fruits and consumers’ willingness to purchase waxed fruits. BW can therefore be used to prolong the shelf-life, improve glossiness and attractiveness, ensure firmness and also reduce weight loss of yellow melon fruits. Regarding the pathogenicity of organisms associated with postharvest rot of melon fruits, the results showed that the pathogen that causes yellow melon rot is Lasiodiplodia theobromae. The pathogenic ability of the organism proved positive as it was able to cause decay and reduced the shelf-life when inoculated onto healthy fresh samples of the fruits causing postharvest losses. The symptoms that appeared on the diseased fruit made it both unmarketable and unwholesome for household use, therefore, causing financial and economic losses to both farmers and traders. The study made a number of recommendations to help reduced or curbed postharvest losses. First, an agreement between farmers and buyers before planting or harvesting should be documented to avoid future disappointment that will lead to losses. Along the value chain (harvesting, sorting, packaging, transportation, and storage) general care should be considered during fruit handling. Best results can be achieved when baskets are cushioned with soft material to reduce impact during handling and transportation, throwing fruits into baskets and overloaded should be avoided to reduce bruises, which result in losses. The presence of specialized temperature control vehicles and storage facilities can significantly reduce post-harvest losses. The use of black polythene sheets, nylon sacks, and tarpaulin for covering fruits during transportation and storage should be avoided to prevent the build-up of heat that will accelerate postharvest losses. Extension workers should include postharvest services to farmers and other food handlers to preserve the quality of the fruits and also reduce losses. Researchers should disseminate new postharvest findings to extension workers to enable them to carry out their services efficiently. Therefore, it is recommended that BW and its combination should be used to treat yellow melon fruits to prolong their shelf life and also preserve their physical, chemical, and organoleptic properties. University of Ghana http://ugspace.ug.edu.gh vii TABLE OF CONTENT DECLARATION.......................................................................................................................................... i DEDICATION............................................................................................................................................. ii ACKNOWLEDGEMENTS ...................................................................................................................... iii LIST OF ABBREVIATIONS ................................................................................................................... iv ABSTRACT ................................................................................................................................................. v TABLE OF CONTENT ....................................................................................... Error! Bookmark not defined. LIST OF TABLES ............................................................................................................................................ xii CHAPTER ONE ....................................................................................................................................1 1.0 INTRODUCTION ............................................................................................................................1 1.1 Background ............................................................................................................................................. 1 1.2 Problem Statement .............................................................................................................................. 1 1.3 Justification ......................................................................................................................................... 2 1.4.1 Main Objective ............................................................................................................................. 3 CHAPTER TWO ...................................................................................................................................4 2.0 LITERATURE REVIEW .....................................................................................................................4 2.1.0 Botany of Melon, Its Uses and Health Benefits ................................................................................... 4 2.1.1 Botany of Melon .......................................................................................................................... 4 2.1.2 Uses of Melon .............................................................................................................................. 5 2.1.3 Health Benefits of Melon ............................................................................................................. 5 2.2 The World Production of Melons ................................................................................................... 6 2.3 Postharvest Losses of Melon ........................................................................................................... 7 2.4.0 Causes of Postharvest Losses along the Yellow Melon Value Chain .............................................. 8 2.4.1 Poor Harvesting Practices ............................................................................................................ 8 2.4.2 Mechanical Damage ..................................................................................................................... 9 2.4.3 Pathological / Microbiological Damage..................................................................................... 10 2.4.4 Environmental Conditions ......................................................................................................... 11 2.4.5 Physiological Damage................................................................................................................ 12 2.5.0 Postharvest Management Practices that Reduces Losses ............................................................... 13 2.5.1 Harvesting .................................................................................................................................. 13 2.5.2 Pre-cooling ................................................................................................................................. 14 2.5.3 Cleaning, Disinfecting and Trimming........................................................................................ 15 2.5.4 Packaging ................................................................................................................................... 15 University of Ghana http://ugspace.ug.edu.gh viii 2.5.5 Storage ....................................................................................................................................... 17 2.5.6 Transportation ............................................................................................................................ 18 2.5.7 Marketing ................................................................................................................................... 18 2.5.8 Processing and Value Addition .................................................................................................. 19 2.6.0 Influence of Local Edible Coating Materials on the Physico – Chemical and Organoleptic Properties of Melon Fruits ...................................................................................................................... 20 2.6.1 Edible Coating ............................................................................................................................... 20 2.6.2 Edible Coating and its Influence on the Physico – Chemical Characteristics of Fruits ............. 22 2.6.3 Influence of Edible Coating on Total Soluble Solids (°Brix). ................................................... 23 2.6.4 Influence of Edible Coating on Vitamin C ................................................................................ 24 2.6.5 Influence of Edible Coating on Total Titrable Acids ................................................................ 25 2.6.6 Influence of Edible Coating on Firmness................................................................................... 27 2.6.7 Influence of Edible Coating on pH ............................................................................................ 28 2.6.8 Influence of Edible Coating on Weight Loss ............................................................................. 30 2.6.9 Influence of Edible Coating Pathogens ...................................................................................... 32 2.7 Organisms Associated with Postharvest Rot of Melon Fruits .......................................................... 33 2.8 Pathogenicity of Yellow Melon Fruit Rot ......................................................................................... 35 CHAPTER THREE ............................................................................................................................... 37 3.0 MATERIALS AND METHODS ........................................................................................................ 37 3.1 Introduction ....................................................................................................................................... 37 3.2 Study Area .................................................................................................................................... 37 3.3.0 Assessing the Postharvest Management Practices along the Yellow ............................................. 37 3.3.1 Sampling Size and Method ........................................................................................................ 37 3.4.0 Laboratory Assessment of Changes in Quality Yellow Melon fruits treated with different waxing materials .................................................................................................................................................. 38 3.4.1 Source of Samples and Waxing Materials Used ........................................................................ 38 3.4.2 Sample Preparation, Wax Application and Storage .................................................................. 38 3.4.3 Shea Butter Wax ........................................................................................................................ 39 3.4.4 Neem Oil Wax ........................................................................................................................... 39 3.4.5 Beeswax ..................................................................................................................................... 39 3.4.6 Shea Butter + Beeswax .............................................................................................................. 39 3.4.7 Shea Butter + Neem Oil Wax .................................................................................................... 40 3.4.8 Neem Oil + Beeswax ................................................................................................................. 40 3.4.9 Shea Butter + Beeswax + Neem oil ........................................................................................... 40 3.4.10 Description of Experimental Treatments ................................................................................. 41 University of Ghana http://ugspace.ug.edu.gh ix 3.5.0 Data Collection .............................................................................................................................. 42 3.5.1 Percentage Weight Loss (% WL) Determination ....................................................................... 42 3.5.2 Fruit Firmness (FF) Determination ............................................................................................ 43 3.5.3 Total Soluble Solids Determination (TSS) ................................................................................ 43 3.5.4 Titratable Acidity Determination (TTA) .................................................................................... 43 3.5.5 pH Value Determination ........................................................................................................... 44 3.5.6 Dye standardization.................................................................................................................... 44 3.5.7 Vitamin C Determination ........................................................................................................... 45 3.5.8 Shelf-Life Determination (SL) ................................................................................................... 45 3.6 Sensory Evaluation of yellow melon fruits ................................................................................... 46 3.7.0 Isolation and Identification of Pathogen Associated with Yellow Melon (Cucumis melo) Rot. ... 46 3.7.1 Preparation of Potato Dextrose Agar (P.D.A) ............................................................................ 46 3.7.2 Isolation of Pathogens ................................................................................................................ 46 3.7.3 Identification of Pathogens ........................................................................................................ 47 3.8 Pathogenicity of yellow Melon Rot .............................................................................................. 48 3.9 Data Analysis .................................................................................................................................... 48 CHAPTER FOUR ................................................................................................................................ 49 4.0 RESULTS ..................................................................................................................................... 49 4.1.1 Gender of Respondents ................................................................................................................. 49 Figure 4.1 Gender of respondents ....................................................................................................... 49 4.1.2 Educational Level of Respondents ................................................................................................. 49 Figure 4.2 Educational level of respondents ....................................................................................... 50 4.2.0 Post-Harvest Handling Practices along the Yellow Melon Value Chain in Afienya ........................ 50 4.2.1 Stage of Harvest of Yellow Melon Fruit .................................................................................... 53 4.2.2 Packaging Material .................................................................................................................... 53 4.2.3 Transportation ............................................................................................................................ 54 4.2.3.1 Vehicle Used ........................................................................................................................ 54 4.2.3.2 Materials for Covering the Fruits during Transportation .................................................... 55 4.2.4.0 Storage Practices ..................................................................................................................... 56 4.2.4.1 Where Farmers Store Fruits when there is no Market ....................................................... 56 4.2.4.2 Storage Description ............................................................................................................. 56 4.2.4.3 Where Traders Store Fruits ................................................................................................ 57 4.2.4.4 How Traders Store Their Fruits ........................................................................................... 58 4.2.4.5 Challenges Traders Face during Storage ............................................................................. 58 University of Ghana http://ugspace.ug.edu.gh x 4.2.5 Period of Trading .................................................................................................................... 59 4.2.6.0 Post-Harvest Losses ................................................................................................................ 60 4.2.6.1 Types of Losses Incurred during Harvesting and Packaging .................................................. 60 4.2.6.2 Where Most Losses Occurred during Trading .................................................................... 61 4.2.6.3 Rate of Spoilage .................................................................................................................. 61 4.2.7 Estimate of losses Along the Value Chain of Yellow Melon .................................................... 62 4.2.8 Respondents Knowledge on Waxing Materials, Modern Post-Harvest Technology and Wiliness to Adopt Innovative Post-Harvest Technology ................................................................. 63 4.2.9 Help from Agricultural Extension Agents (AEAs) ................................................................... 63 4.2.10 Nature and Type of Service from AEAs ................................................................................ 64 4.2.11 Effect of the Different Waxing Materials on the Physico – Chemical .................................... 65 Attributes of Yellow Melon Fruits ...................................................................................................... 65 Table 4.2. Effect of waxing materials on percentage weight loss of yellow melon fruits and days of storage. ................................................................................................................................................ 66 4.2.18 Effect of Different Waxing Material on the Sensory Attributes Of Yellow Melon Fruits ...... 73 4.2.28 Effect of Edible Coatings on the Shelf-life of Yellow Melon Fruits ....................................... 83 4.2.29 Organisms Identified after Isolation......................................................................................... 83 4.2.30 Pathogenicity Test .................................................................................................................... 84 CHAPTER FIVE .................................................................................................................................. 86 5.0 DISCUSSION ............................................................................................................................... 86 5.2 Educational Level of Respondents ................................................................................................... 86 5.3.0 Postharvest Handling Practices along the Yellow Melon Value Chain in Afienya ...................... 87 5.3.1 Pre-Arrangement for Market ...................................................................................................... 87 5.3.2 Stage of harvest of Yellow Melon Fruit ..................................................................................... 88 5.3.3 Packaging Material .................................................................................................................... 88 5.3.4.0Transportation of Fruits ........................................................................................................... 89 5.3.4.1 Vehicle Used ....................................................................................................................... 89 5.3.4.2 Materials for Covering the Fruits during Transportation .................................................... 90 5.3.5.0 Storage Practices ..................................................................................................................... 90 5.3.5.1 Where Traders Store Fruits and Challenges Faced ............................................................. 91 5.3.6.0 Postharvest Losses .................................................................................................................. 91 5.3.6.1 Types of Losses Incurred .................................................................................................... 92 5.3.6.2 Where Most Losses Occurred during Trading .................................................................... 92 5.3.7 Estimate of Losses .................................................................................................................... 93 University of Ghana http://ugspace.ug.edu.gh xi 5.4.0 Help from Agricultural Extension Agents (AEAs) and Nature of Service .................................... 93 5.5.0 Effect of Waxing on the Quality Changes of Yellow Melon Fruit ................................................ 94 Percentage Weight Loss (% WL) ........................................................................................................ 94 5.5.1 Firmness ..................................................................................................................................... 94 5.5.2 Total Soluble Solids (TSS) or % Brix. ....................................................................................... 95 5.5.3 Titratable Acidity. ...................................................................................................................... 96 5.5.5 pH .............................................................................................................................................. 98 5.5.6 Shelf-Life. .................................................................................................................................. 99 5.5.7 Sensory Evaluation. ................................................................................................................... 99 5.5.8 Pathogen Identified and Pathogenicity Studies ........................................................................ 100 CHAPTER SIX .................................................................................................................................. 101 6.0 SUMMARY, CONCLUSIONS AND RECOMMENDATIONS .......................................................... 101 6.1 SUMMARY ................................................................................................................................ 101 6.2.0 FINDINGS ............................................................................................................................... 102 6.3 CONCLUSIONS ......................................................................................................................... 103 6.4 RECOMMENDATIONS ........................................................................................................... 104 REFERENCES .................................................................................................................................... 107 APPENDIX 1: QUESTIONNAIRES ................................................................................................................ 151 APPPENDIX 2: ANOVA TABLES .................................................................................................................. 161 University of Ghana http://ugspace.ug.edu.gh xii LIST OF TABLES Table 4.1 Estimate of losses along the value chain of yellow melon.......................................... 68 Table 4.2 Effect of waxing materials on percentage weight loss of yellow melon fruits and days of storage......................................................................................................................... 71 Table 4.3 Effect of waxing materials on the firmness of yellow melon fruits. ............................... 73 Table 4.4 Effect of waxing materials on pH of yellow melon fruits............................................ 74 Table 4. 5 Effect of waxing materials on total soluble solids (TSS) of yellow melon fruits. ...... 76 Table 4.6 Effect of waxing materials on total titratable acidity of yellow melon fruits. ............. 77 Table 4.7 Effect of waxing materials on Vitamin C content of yellow melon fruits. .................. 78 Table 4.8 Effect of waxing materials on the skin colour of yellow melon fruits. ....................... 79 Table 4.9 Effect of waxing materials on the texture of yellow melon fruits................................ 81 Table 4.10 Effect of waxing materials on the taste of yellow melon fruits. ................................ 82 Table 4.11 Effect of waxing materials on pulp colour of yellow melon fruits. ........................... 83 Table 4.12 Effect of waxing materials on mouth feel of yellow melon fruits. ............................ 84 Table 4.13 Effect of waxing materials on the glossiness of rind of yellow melon fruits. .......... 85 Table 4.14 Effect of waxing materials on the flavour of yellow melon fruits. ............................ 86 Table 4.15 Effect of waxing materials on the attractiveness of rind of yellow melon fruits. ...... 87 Table 4.16 Effect of waxing materials on overall acceptability of yellow melon fruits. ............. 88 University of Ghana http://ugspace.ug.edu.gh xiii LIST OF FIGURES Figure 4.1 Gender of respondents .............................................................................................. 53 Figure 4.2. Educational level of respondents .............................................................................. 54 Figure 4.3 Stage of yellow melon fruit at harvest .........................................................................57 Figure 4.4 Vehicle used ............................................................................................................... 59 Figure 4.5 Materials for covering the fruits during transportation .............................................. 60 Figure 4.6 Storage description .................................................................................................... 61 Figure 4.7 How traders store their fruits ..................................................................................... 63 Figure 4.8 Challenges traders face during storage ...................................................................... 64 Figure 4.9 Period of trading ......................................................................................................... 65 Figure 4.10 Types of losses incurred during harvesting and packaging ..................................... 66 Figure 4.11 Nature and type of service from AEAs .................................................................... 70 Figure 4.12 Effect of Edible Coatings on Shelf life of Yellow Melon Fruits .............................. 89 University of Ghana http://ugspace.ug.edu.gh xiv LIST OF PLATES Plate A. Harvesting of yellow melon …………………………………………………………57 Plate B. Sorting and cleaning of yellow melon ……………………………………………….57 Plate C. Retailing yellow melon at market…………………………………………………….57 Plate D. Storage of yellow melon at market…………………………………………………...57 Plate E. White to mouse gray mycelium growth on PDA……………………………………..93 Plate F. Dark colonies growth on PDA………………………………………………………..93 Plate G. Irregular grey pycnidia ……………………………………………………………....93 University of Ghana http://ugspace.ug.edu.gh 1 CHAPTER ONE 1.0 INTRODUCTION 1.1 Background Melon (Cucumis melo L.) is a Cucurbitaceous fruit and is in the same family as watermelons (Citrullus lanutus), calabash (Lagenaria sileraria), cucumbers (Cucumis sativus), pumpkins (Cucurbita pepo), and butternut squash (Cucurbita pepo) (Ong’ute, 2019). Melon fruit is among the most extensively consumed fruits in the world (Mallek-Ayadi et al., 2017), and it is the world's fifth-most-produced (31,166,896 t) fruit (Ortiz-Duarte et al., 2019). China produces 40% of the world's total quantity (Luo et al., 2018). Globally, melon is considered an important crop because its fruits are highly loved and prized (Esteras et al., 2020). The crop can adapt to different types of soils and climate (Rolim et al ., 2020). High yields are recorded in regions with warm and hot climate, making melons popular in areas where other crops struggle to thrive (Aldoshin et al., 2020). Ghana has great potential to produce and export high-quality melons. In Ghana, agriculture contributes to the socio-economic advancement of the country, but the sector is faced with unprecedented challenges that affect the actual degree of agricultural worth to development. Prominent among the challenges is postharvest losses of various food crops. Loses are recorded at all phases of the supply and handling chain (Yahia et al., 2019). 1.2 Problem Statement According to a report by the Chefs for Change Ghana Foundation – CFCG (General News, 2017) in Ghana, over 45 % of uneaten food worth more than six billion dollars ends up rotting in landfills, and these losses and waste are tracked throughout the food supply chain. Futukpor University of Ghana http://ugspace.ug.edu.gh 2 reported that, farming in Ghana has become unattractive due to postharvest losses with annual losses estimated at $700,000 (Ghana News Agency, 2017). According to Kitinoja et al., (2011), postharvest losses of horticulture crops are estimated to be between 30-80% in Ghana and this includes melons. Since melons have a short ripening period, high sugar and water content, and require long-distance transportation, they are prone to significant postharvest loss. In addition, pathogenic fungus such Alternaria alternata and Fusarium semitectum have also been implicated for up to 30% of melon postharvest losses (Chen et al., 2015). In Ghana one food crop which has not benefitted greatly from investigation in respect of postharvest handling is melon. 1.3 Justification Food crops, particularly horticultural crops, are seasonal and perishable leading to significant losses after harvest. To reduce post-harvest losses and extend the shelf-life, farmers, industry, and consumers employ diverse specialized post-harvest handling practices and treatments. Post- harvest treatments (physical, chemical, and gaseous) at the appropriate storage temperature can maintain harvested produce freshness and quality to keep fresh produce safety standards (Mahajan et al., 2014). Edible coating is one of the physical post-harvest treatments that has been demonstrated to be effective in preserving the quality of fruits (Guimarães et al., 2018). They act as a partial barrier to moisture movement on the surface of the produce, therefore reducing moisture loss during post-harvest storage. It also forms a modified atmosphere around the product to slow respiration, senescence, and enzymatic oxidation and also preserve colour and texture, and retains volatile University of Ghana http://ugspace.ug.edu.gh http://ghheadlines.com/agency/ghana-news-agency 3 compounds that contribute to natural aroma, and restrict foreign odours. It has been identified to maintain fresh produce structural integrity and protect fruits against mechanical damages. This study therefore sought to contribute toward finding lasting measures that would be capable of assisting farmers and traders to effectively minimize the perennial losses of melon. 1.4.0 Objectives of the Study 1.4.1 Main Objective The main objective of the study was to assess the effectiveness of different edible waxing materials in preserving the quality and shelf-life of melon fruits stored under tropical ambient conditions (30–32◦C and 60–72% RH). 1.4.2 Specific Objectives The study specifically seeks to address the following objectives: 1. To assess postharvest handling practices along the melon value chain in Afienya – Prampram District. 2. To evaluate the extent to which different local edible coating materials can preserve the physico-chemical and organoleptic quality attributes of melon fruits in the AfienyaPrampram District of the Greater Accra Region of Ghana. 3. To isolate, identify and evaluate the pathogenicity of organisms associated with postharvest rot of melon fruits. University of Ghana http://ugspace.ug.edu.gh 4 CHAPTER TWO 2.0 LITERATURE REVIEW 2.1.0 Botany of Melon, Its Uses and Health Benefits 2.1.1 Botany of Melon Melon (Cucumis melo L.) is one of the 825 species in the Cucurbitaceae family (ITIS, 2017; Vishwakarma et al., 2017). Macêdo et al., (2017) and Tadmor et al., (2010), identified tropical Africa as the origin of melon, whereas Sebastian et al. (2010) and John et al. (2013) reported that it has its root in Asia. Its wild relatives are distributed in Asia, Africa, and Australia (Luan et al., 2008; Kerje and Grum, 2000; Sebastian et al., 2010; Endl et al., 2018). Pitrat et al. (2000) classified melons into seven groups, of which four are sweet melons and three are non-sweet or high acid melon. The sweet melons are cantalupensis (European cantaloupe), reticulatus (U.S. net muskmelon), inodorus (casaba, honeydew, Piel de sapo and yellow canary), and makuwa. The three non-sweet or high-acid melons are flexuosus (snake melon), dudaim (pome-granate melon) and conomon. The crop is a herbaceous annual plant with long trailing vines, woody rootstock, and a short angled stem that is bristly-haired. The leaves are simple, very hairy, and have a diameter of about 7-15 cm. On the same plant, female and male flowers can grow. They sometimes grow hermaphrodite flowers too. At least 65% of the total weight of melon is accounted for by the fruit, of which 25% and 7% are accounted for by peels and seeds, respectively (Fundo et al., 2018). Depending on the type and cultivar, the fruit differs in size and shape; the texture of the skin varies from smooth to University of Ghana http://ugspace.ug.edu.gh 5 sutured or netted, the rind colours range from white, green, to yellow-toned, the internal flesh is usually green or orange in colour, but pink and white are also common (Kyriacou et al., 2018). The seeds which are usually between 0.4cm and 1.1cm long and 0.2cm0.3cm wide, are small, light brown and smooth (Ajuru & Okoli, 2013). Melon crops thrive in fertile, well-drained soil with a pH of 6.0 to 6.5 and temperatures ranging from 18 °C to 35°C (Kemble, 2014). 2.1.2 Uses of Melon Melons are primarily grown as vegetables. The fruits are the most widely consumed component of the plant, but seeds, flowers, tendrils, very young shoots, and roots are often also consumed (Nuñez-Palenius et al., 2008). Apart from immature melons use in salads, cooked or pickled, they are also enjoyed when stuffed with meat, rice and spices, and fried in oil. Mature fruits are consumed fresh as a dessert fruit, canned, or processed into syrup or jam (Ajuru & Nmom, 2017). Ice cream or a refreshing drink are also made out of the fruit by combining the pulp with water, sugar or sometimes with milk (Adamu et al., 2017). The seeds are known to contain unsaturated vegetable oil and protein and can be lightly roasted and eaten like nuts (Mccreight et al., 1993). 2.1.3 Health Benefits of Melon The cultivar, environmental condition and fruit maturity stage influence the chemical composition of melon fruit (Burger et al., 2006; Maietti et al., 2012). The growing interest in the consumption of melon can be attributed to its excellent flavour, rich nutritional and bioactive properties (Petkova & Antova, 2015). Vitamins B6, pro-vitamin A, and C, as well as riboflavin, thiamine, and folic acid, are all present in melon fruit (Saeed et al., 2019). University of Ghana http://ugspace.ug.edu.gh 6 It is a sweet and juicy fruit loaded with nutritional and bioactive properties (Vishwakarma et al., 2017). Its consumption is increasing as a result of its potential health benefits. These include high antioxidant and anti-inflammatory properties (Vouldoukis et al., 2004; Ismail et al., 2010), anti- diabetic benefits (Jayasooriya et al., 2000; Kenny et al., 2013), as well as its use in traditional medicine throughout the world (Subratty et al., 2005; Semiz & Sen, 2007; Wu & Ng, 2008; Mahomoodally, 2013). Melon fruits are reported to exhibit medicinal properties (Dhiman et al., 2012). Extensive work on the melon has shown that its extracts exhibit anti-oxidative (Egoumenides et al., 2018), antiinflammatory (Ezzat et al., 2019), anti-diabetes (Lee et al., 2018), and anti-cholesterol (Shankar et al., 2015) properties. Polyphenol levels in melon fruit are extremely high (Ullah et al., 2014). The high levels of polyphenols and carotenoids are primarily responsible for the melon fruit's antioxidant function. Because of their antioxidant activity against free radicals, carotenoids, particularly β--carotene, have been recognized, suggesting protective roles for reducing the risk of certain cancers and cardiovascular diseases (Henan et al., 2016; Vishwakarma et al., 2017). Rodríguez-Pérez et al. (2013) also found polyphenol compounds beneficial to the cardiovascular system. According to Vishwakarma et al. (2017), C. melo has been identified traditionally as an effective anti-parasitic agent (anthelmintic or vermifuge). 2.2 The World Production of Melons According to FAOSTAT (2019), 32 million tons of melon were estimated to be produced globally in 2017, thus double the quantity produced in 1993. China, followed by Turkey, Iran, the United States of America and Spain, are the world's leading producers of sweet melons, respectively University of Ghana http://ugspace.ug.edu.gh 7 (Muhammad and Masdek, 2016). Among all the fruits in the United States, melons are one of the most consumed. The average American consumes approximately 13 kg of melon annually (Agricultural Marketing Resource Center, 2018). Melon is cultivated on all continents and covers 1.22 million hectares of fields, growing 31.48 million tons each year (De Macêdo et al., 2019; Freitas et al., 2009; Damiani, 2003). In Brazil, the crop is of major economic significance as it generates jobs and income (De Macêdo et al., 2019; Freitas et al., 2009; Damiani, 2003). 2.3 Postharvest Losses of Melon Postharvest losses are measurable losses of a food crop that occur between the times of harvest to the time of consumption (Sawicka, 2019). Before the consumption of food crops, postharvest losses are recorded along the value chain from farm to fork (Beune, 2018). Harvesting, drying, winnowing, washing, storage (on-farm, retailer, home), preparation of meals and consumption are all phases where losses can occur (Sheahan & Barrett, 2017). The losses can be quantitative and qualitative (Shee et al., 2019). When the physical volume of food is reduced through time and space it is termed as quantitative loss, whereas losses that affect the nutrients, visual aesthetic appeal, or food breakage or contamination is referred to as qualitative losses (Sheahan & Barrett, 2017). Horticulture crops are perishable because of their high moisture content, making them more vulnerable to shrivelling and mechanical damage. Fruits, vegetables, and root crops thrive on their stored food stores after harvesting. As food and water supplies decrease, produce dies and decays resulting in losses. Farmers cultivating these perishable crops are faced with high economic loss because of lack of appropriate methods to extend the shelf life of these crops (Banjaw, 2017). Azene et al., (2014) argued that the supply and consumption of horticulture crops is likely to drop University of Ghana http://ugspace.ug.edu.gh 8 in urban areas due to farmers' fear of cultivating perishable crops that are susceptible to postharvest losses. It is therefore important that post-harvest handling systems are employed to ensure that harvested fruits and vegetables meet consumers’ expectations (Ahmad & Siddiqui, 2015). The worrying impact of postharvest losses are especially significant in sub-Saharan Africa (SSA). In particular, not only is agricultural productivity low, but about 374 million people face severe food insecurity (FAO 2018). In Ghana, about 20–50% of vegetables generated are estimated to be lost due to preharvest and post-harvest factors, including cultural practices (e.g., fertilisation, water supply, and harvesting method) and poor post-harvest handling (Sánchez-González et al., 2016; Isaac et al., 2015). The unprecedented rise in food imports in Nigeria is triggered by over 40 % post-harvest losses (Cortbaoui, 2013). Ahmed, (2013) reported that farmers in Nigeria are poorer due to postharvest losses. 2.4.0 Causes of Postharvest Losses along the Yellow Melon Value Chain 2.4.1 Poor Harvesting Practices Harvesting marks the end of the production cycle, indicating that the food is ready for consumption, sale, or storage. It entails separating food crops (fruits, vegetables, and root crops) from their parents. The storage life and final quality of fruits and vegetables are influenced by maturity at harvest time. Immature produce is prone to shrivelling and mechanical injury (Ramjan & Ansari, 2018). Ripening at harvest time also plays a vital role in determining product quality and shelf-life. When fruits are harvested at the unripe stage, the acidic level rises while the sugar level becomes low University of Ghana http://ugspace.ug.edu.gh 9 when finally ripen. Overripe fruits, on the other hand, have a shorter shelf-life. The nutritional and economic value of fruits are also affected negatively when harvested early resulting in rejection (ömer, 2018; Kader, 1996). According to Ramjan & Ansari, (2018) and Ars, (2014), harvest time can have an impact on size, flavour, tenderness, texture and colour. For instance, melon must achieve an appropriate sugar content before harvesting, while snap beans must reach a certain sieve size, summer squash and cucumbers must be harvested within a narrow size range. The ideal time for harvesting tomatoes meant for shipment is “mature green” or “breaker” and not the post “pink stages”. Tomatoes for direct sales can be harvested when ripe. Cabbage, winter squash, pumpkin, peppers have a wider window for harvesting. Harvesting can be done manually or mechanically. Harvesting methods can result in losses (Kasso & Bekele, 2016). The method chosen if not carried out properly can lead to mechanical injuries such as bruises, surface abrasions and cuts. These injuries can accelerate the loss of water and vitamin C in horticultural crops, resulting in increased susceptibility to decay-causing pathogens (Ramjan & Ansari, 2018). The use of unhealthy, poorly designed, inadequately maintained and unsuitable containers for collecting and transporting fresh produce can result in significant post-harvest losses. Buckets, sacks, baskets, and boxes are some of the most regularly used containers (Yahaya et al., 2019). 2.4.2 Mechanical Damage Fruit mechanical damage such as bruises, cuts, punctures, split and abrasion occurs when food crops are not properly handled during harvesting, grading, packaging and transport resulting in University of Ghana http://ugspace.ug.edu.gh 10 structural, tissue and cell damage to fruits (Li & Thomas, 2014). The most prevalent type of mechanical damage that can happen during postharvest handling is bruising (Ahmadi et al., 2010; Tabatabaekoloor, 2013). Bruises occur when an excessive amount of external force acts on the surface of the fruit against a rigid body or fruit against fruit (Li & Thomas, 2014; Stropek & Gołacki, 2015). Physiological activities such as respiration and moisture loss are accelerated when bruises are present on freshly harvested food crops. The wounds on the skin serve as an exit for essential chemical composition and an entry for pathogens (Kumar et al., 2016). According to (Lü & Tang, 2012), mechanical injuries speed up fruit fermentation, deterioration and cross- contamination during storage. Defects and disorders as a result of mechanical injury have a significant impact on consumer choice of fruits (Jaeger et al., 2016). These undesirable qualities affect both the internal and outward appearance of the fruit. The undesired outward look of the fruit lowers consumers' sensory and hedonic expectations, therefore contributing to downgrading or rejection (Hooge et al., 2011). 2.4.3 Pathological / Microbiological Damage During postharvest handling, distribution, and storage, pathological infections cause significant deterioration and shorten the shelf-life of fruits and vegetables (Dukare et al., 2019). The majority of the losses are recorded during storage, with mould and bacterial being the main causal agents (Bourne 1977; Buchholz et al., 2018; Padmaperuma et al., 2020). According to Singh & Sharma (2018), most of these organisms are weak pathogens and can only gain entry for infection through mechanical injuries (such as fingernail scratches and abrasions, rough handling, insect punctures, and cut stems) or natural openings (cuticle or stomata, lenticels). University of Ghana http://ugspace.ug.edu.gh 11 Each year, rot diseases caused by fungal pathogens cause significant agricultural and horticultural crop losses (Mahmoud, 2005; Parveen et al., 2016). Products can be contaminated with mycotoxins as a result of fungal proliferation (Wu et al., 2014). Mallek-Ayadi et al. (2017) reported that, during postharvest handling, the likelihood of rapid pathological growth and infectious fruit symptoms are influenced by environmental factors such as temperature, moisture, and air composition (particularly O2 and CO2 concentrations). 2.4.4 Environmental Conditions The postharvest life of fresh fruits and vegetables is determined by environmental factors such as temperature, humidity, composition and percentage of gases under controlled atmospheric storage (Yahiya et al., 2019). Fresh food releases more ethylene at high temperatures, which speeds up respiration and the metabolic processes while, low temperature affects the maturing process of fruits by preventing the generation of ethylene that acts as a plant hormone that promotes respiration (Liu, 2014). Increased depletion of respiration substrates and moisture diffusion across the product peel is facilitated by high temperatures (Caleb et al., 2013; Xanthopoulos et al., 2017; Bovi et al., 2018). Localized bleaching, sunburns and sunscalds can occur in fruits when temperatures are high due to sunlight, whereas very low temperatures result in chilling injury in horticultural crops which enable the microbial attack. Some of the symptoms observed during this period include failure to ripe, pitting, surface and internal discolouration, and off-flavours (Kader, 2013). Small-scale farmers typically store their fresh product at lower relative humidity levels than recommended, resulting in moisture loss (Singh et al., 2014). Moisture loss of up to 3-6% in fruits and vegetables show symptoms such as wilting, shrivelling and dryness (Nunes et al., 2009; University of Ghana http://ugspace.ug.edu.gh 12 Olorunnisola & Okanlawon, 2017). These changes have an impact on a product's marketability or economic value, especially if fruits and vegetables are sold by weight (Yahia et al., 2011). Relative humidity also influences the uniformity of fruit ripening, the onset of decay, the occurrence and severity of specific physiological disorders, and the loss of some water-soluble components from the commodity, such as vitamin C (Yahia et al., 2011). Moisture condensation on fruit surfaces can occur when the relative humidity is very high, this creates ideal conditions for the proliferation of microbial growth, which leads to fruit rot (Ben-Yehoshua et al., 1996; Lufu et al., 2017). 2.4.5 Physiological Damage Horticultural crops are susceptible to postharvest physiological disorders. These disorders account for up to 50% of postharvest losses depending on the crop quality, harvest method, time of storage, and shelving conditions (Dias et al., 2020). Depending on the nature of the produce, mass loss of these produce can be caused by transpiration, respiration, and other processes that result in the loss of ethylene gas, aromatic, and volatile organic compounds (Bovi et al., 2018). One of the key metabolic processes that cause senescence and the eventual deterioration of fruits and vegetables is respiration (Adhikari & Aarati, 2021). Fruits and vegetables are deprived of main nutrients and water when detached from their parent plant (Pedreschi & Lurie 2015), and continue to lose water through the mechanism of transpiration and respiration. For producers, processors, and distributors, these mechanism turns shelf-life into a race against the clock to maintain quality and reduce food loss (Mahajan et al., 2014). This water University of Ghana http://ugspace.ug.edu.gh 13 loss is generally related to economic loss as it induces a decrease in the saleable mass due to the product's shrivelling (Caleb et al., 2013, Veraverbeke et al., 2003). Ethylene is widely known for its role in controlling the ripening, senescence, and final storage life of a wide range of horticultural commodities (Abeles et al., 2012; Saltveit, 1999; Tucker et al., 2017). However, whether produced internally or applied externally, ethylene can have an impact on the quality of these crops (Brizzolara et al., 2020). 2.5.0 Postharvest Management Practices that Reduces Losses Postharvest management practices begin at harvest (Shewfelt et al., 2022). Some of the activities carried out during this period include harvesting, pre-cooling, cleaning, disinfecting, sorting and grading, packaging, transport, and storage (Arah et al., 2016). Fruits and vegetables undergo several desirable (development of sweetness, colour, and flavour) and undesirable (water loss, shrinkage, shrivelling, cell wall degradation, softening, physiological disorder, over-ripening, disease attack, rotting, etc.) changes after harvest. It is not possible to stop the undesirable changes, but they can be minimized if proper postharvest management measures are employed (Nayik et al., 2015). 2.5.1 Harvesting After determining the optimum maturity level and quality of fruits and vegetables, harvesting should be carried out with extreme caution since maturity levels can influence storage life (Ahmad University of Ghana http://ugspace.ug.edu.gh 14 & Siddiqui, 2015). Pickers should be extra careful when digging, cutting, picking, handling, or plucking the fruit or vegetable from the plant to minimize damage and waste (Elik et al., 2019). Excessive field heat generation can be avoided by harvesting fresh produce at the coolest portion of the day, either early in the morning or late in the afternoon (Bachmann & Earles, 2000). To prevent bruising and puncturing of the fruits, the use of sharpedged harvesting and collecting vessels should be discouraged (Arah et al., 2016). Crops should not be heaped at the farm's collection centre because this will result in rapid spoilage, particularly fruits in the centre of the heap; they should not be left to the mercy of the sun; a clean, cold, or well-ventilated shed should be provided for the immediate transfer of produce after harvest (Atanda et al., 2011). Melons should be harvested at the matured stage. Matured melon fruits especially the cantaloupes group can be easily detached from the stem when they reach the full slip stage. To reduce susceptibility to mechanical injury and extend the shelf-life, it is best to harvest the melon fruits at a mature but less ripe stage of development. Half-slip and quarter-slip fruits do not easily detach from the stem. Harvesting should be carried out manually since mechanically it is difficult to distinguish the proper stage of melon maturity to allow multiple harvests (Yahia et al., 2011). 2.5.2 Pre-cooling In hot climatic regions, pre-cooling is vital in removing field heat from fruits and vegetables; this heat must be removed to prevent fruits from succumbing to rapid deterioration as a result of water loss, respiration process and ethylene production. When leaves exhibit wilting in the market or even before reaching the market, the price and appeal of the produce to the buyer will decrease; pre-cooling is therefore required to solve this problem (Faqeerzada et al., 2018). University of Ghana http://ugspace.ug.edu.gh 15 Pre-cooling reduces the effect of microbial activity, metabolic activity, respiration rate, and ethylene production, it also reduces ripening rate, water loss, and decay, thereby preserving quality and thus extending the shelf-life of the harvested horticultural product (Ferreira et al., 1994; Shahi et al., 2012). Room cooling, forced air cooling, hydro-cooling, top or liquid icing, and vacuum cooling are all examples of pre-cooling methods (Ilyas, 2010). Dipping harvested produce in cold water (hydrocooling) combined with disinfection such as sodium hypochlorite is a low-cost but efficient method of pre-cooling (Adhikari & Aarati, 2021). 2.5.3 Cleaning, Disinfecting and Trimming Apart from postharvest diseases, food-borne illnesses can be transmitted to consumers through food crops; as a result of this, proper hygienic practices should be employed by food handlers (Arah et al., 2016). Fresh fruits and vegetables must therefore be cleaned to remove soil dust adhering debris, insects, and spray residues before they can be marketed. In most cases, chlorine in freshwater is used as a disinfectant to wash the produce (Prasad et al., 2018). Besides cleanliness, water used for washing improves the appearance of fruits and vegetables and prevents their wilting. Rotten, diseased, insect-damaged and discolored leaves of vegetables such as cabbage, spinach, lettuce and several others are trimmed off before they are ready for the market. Leafy greens such as green onion, spinach and fenugreek are tied in bundles (Ramjan & Ansari, 2018). 2.5.4 Packaging Packing can take place immediately in the field or in specially built facilities known as packinghouses. Most packing activities include removing foreign objects, sorting to remove University of Ghana http://ugspace.ug.edu.gh 16 inferior products, sorting into selected size categories, evaluating samples to confirm that the fruit or vegetable lot satisfies a specific quality standard, and packed into a shipping container (Shewfelt et al., 2022). To reduce post-harvest losses as well as extend the shelf-life of fresh fruits and vegetables packaging plays a vital role in: 1. protection against microbial contamination and deterioration 2. protection against bruising and physical injury 3. protection against moisture/weight loss 4. providing ventilation for respiration and exchange of gases 5. slowing down respiration rate, delay ripening and increasing storage life 6. Controlling ethylene concentrations in the package (Ahmad & Siddiqui, 2016; Ahvenainen, 2003; Ramaswamy, 2014). The choice of packaging materials usually depends on the harvested produce. Wooden crates, cardboard boxes, woven palm baskets, plastic crates, nylon sacks, jute sacks, and polythene bags are some of the most popular packing materials used in most developing countries (Adhikari & Aarati, 2021). Improper packaging and the use of inappropriate packaging material are some of the main reasons why fruits and vegetables are lost at post-harvest stages. In the packing of fresh food crops, nylon sacks and wooden baskets should be avoided. When nylons sacks are used aeration becomes poor, University of Ghana http://ugspace.ug.edu.gh 17 resulting in the build-up of heat due to respiration; wooden baskets on the other hand have rough surfaces and edges that can cause mechanical injuries to the produce (Hurst et al., 2010). Choosing clean, smooth, well-ventilated and crop-appropriate containers helps in reducing crop losses during harvesting, transportation, marketing, and storage (Atanda et al., 2011). 2.5.5 Storage To improve shelf-life, increase profit, avoid market glut and ensure a constant supply of horticultural produce throughout the year, storage as well a good storage practices are required to reduce and control transpiration, respiration and disease infection at the same time maintaining life processes at the required level. Some storage methods include refrigeration, controlled /modified atmosphere, hypobaric, and zero-energy cool chambers (Nath et al., 2018). Depending on the commodity and storage conditions, fruits and vegetables can be placed in storage for a period ranging from a few hours up to several months. During storage, the shelf- life of a fruit or vegetable depends on its initial quality, storage stability, environmental conditions and methods of handling (Shewfelt et al., 2022). In storage, food items do not improve. The basic purpose of the storage is to slow down the aging process caused by respiration, moisture loss and deterioration by diseases. The storage of fruits and vegetables is essential for extending the period of food availability and avoiding the problem of malnutrition. The technique, however, is solely based on scientific principles. Therefore, for successful storage of fruits and vegetables, one should know the basic principles behind (Khan et al., 2017). According to Kiaya (2014), before any produce is put in storage, it must always be of high initial quality, and the storage method chosen must be capable of keeping them cool (refrigerated, or at University of Ghana http://ugspace.ug.edu.gh 18 least ventilated and shaded). In developing countries lack of proper storage facilities is identified as the main cause of post-harvest losses (FAO, 2013). 2.5.6 Transportation Transportation is one of the key causes of fresh produce losses as a result of the absence of appropriate means of transport, poor roads and inefficient logistics management between the period of production and consumption (ömer, 2018). Generally, fruits and/or vegetables are loaded onto trucks in wooden stacks, or simply piled onto the trucks. During transportation mechanical damage (fatigue) occurs because of vibrations that occur while traveling long distances, usually over untarred roads (Kimaro & Msogya, 2012; Mashau et al., 2012). To reduce losses, a clean and well-ventilated vehicle with a top cover should be used, loading and unloading of cargo trucks should be done with care, produce should be transported during the cool part of the day by driving slowly over smooth roads to reduce crop damage (Kimaro & Msogya, 2012; Kereth et al., 2013). Commodity compatibility within a load must be taken into account by not mixing ethylene-sensitive commodities such as lettuce and ethylene generators such as apples (Ashraf et al., 2012). 2.5.7 Marketing Gilbert et al. (2017), reported that the extent of loss for perishable horticultural crops is greater during marketing due to price instability, seasonality and market saturation. Marketing of horticultural produce is more different and challenging than industrial products because of their perishability, seasonality and bulkiness (Veena et al., 2011). Perishable food produced in the farmer‘s field reaches the end consumer through a chain of intermediaries. These intermediaries carry out various functions, such as transfer of ownership of commodities, its movement, University of Ghana http://ugspace.ug.edu.gh https://www.sciencedirect.com/science/article/pii/B9780124081376000028#bbib4 https://www.sciencedirect.com/science/article/pii/B9780124081376000028#bbib4 https://www.sciencedirect.com/science/article/pii/B9780124081376000028#bbib4 19 maintenance and preservation of quantity and quality, payment to the seller, and commodity delivery to the buyer (Pati & Halder, 2011). Wholesalers, retailers and other middlemen are the key players in the marketing chain, from producers to consumers (Veena et al., 2011). After harvest, most fresh fruits and vegetables usually end up in the retail market, where the consumer is left to either accept or reject the individual item or package product. Of all the handling steps, retail distribution is the most visible and often the least controlled (Shewfelt et al., 2020). A cooperative structure, as well as strong collaboration with the Agricultural Marketing Board, National Horticulture Board, and State Departments of Agriculture and Horticulture, must be formed to eliminate losses, restrict intermediary activity, and streamline horticultural produce marketing (Nath et al., 2018). 2.5.8 Processing and Value Addition After harvest, the preservation of fruits and vegetables is an ongoing problem because of their highly perishable nature. To preserve the natural quality of fruits and vegetables, prolong their shelf-lives, and meet the demands of consumers and off-season markets, researchers around the globe are working hard to develop innovative technologies to achieve these (Abdelfattah et al., 2020). Processing can provide an extra source of income for the grower while also assisting in price stabilization through economic returns. Processing of horticultural produce takes care of gluts and wastes. During the peak season, excess produce can be processed, preserved and marketed during the off-season which will thereby minimizes the post-harvest losses. Different value-added products can be prepared from various vegetables such as ready to cook (RTC) vegetables, tomato soup, jam, candy, canned peas, tomato sauce and ketchup, puree and paste, a frozen and dehydrated University of Ghana http://ugspace.ug.edu.gh 20 product of capsicum, cabbage, French bean; oil, oleoresin, powder, pickles etc. of ginger and turmeric (Nath et al., 2016). Fruits and vegetables can maintain their tissue cells in a living state without postharvest chilling injury, destruction of cell structures and can ensure food quality when stored within the nonfreezing range of sub-zero temperatures (i.e. between ice temperature and supercooling) (Fukuma et al., 2012; Min et al., 2001). 2.6.0 Influence of Local Edible Coating Materials on the Physico – Chemical and Organoleptic Properties of Melon Fruits 2.6.1 Edible Coating Edible coating/waxing is a postharvest practice that involves the application of an edible substance to the surface of agricultural produce (fruits and vegetables) to extend shelf-life and reduce decay without compromising product quality (Mahajan et al., 2018). Horticultural produc that have benefited greatly from edible coatings during storage include, cherries (Martínez-Romero et al., 2006; Mahfoudhi & Hamdi, 2015; Dong & Wang, 2018), plums (Valero et al., 2013; Vishwakarma et al., 2017; Thakur et al., 2018), peaches (Maftoonazad et al., 2008; Guillén et al., 2013), apricots (Ghasemnezhad et al., 2010; Zhang et al., 2018) and nectarines (Ishaq et al., 2009). A report by Dhall (2016) indicates that the different types of waxing materials used are of animal origin (Bee wax, Shellac wax, Chinese insect wax, Spermaceti wax), vegetable origin (Candelilla University of Ghana http://ugspace.ug.edu.gh 21 wax, Carnauba wax, Sugarcane wax, Esparto wax, Japan wax, Palm wax, Oricury wax) and synthetic and mineral origin (Montan wax, Ozocerite, Synthetic wax). To improve the functional properties of the coating, several minor ingredients such as emulsifiers, plasticizers, surface-active agents, antioxidants, and antimicrobial agents are usually added to each coating composition (Njombolwana et al., 2013; du Plooy et al., 2009; Guerreiro et al., 2015; Valencia-chamorro et al., 2015). Liquid coatings are the most commonly used and they are applied to the produce by either dipping, brushing, dripping or spraying (Andrade et al., 2013; Tavassoli-Kafrani et al., 2016). According to Panghal et al. (2018) the benefits of wax coating include: 1. Improving appearance -wax retains color by protecting the product from browning, creates more shine, brilliance, and fresh appearance 2. Longer post-harvest life- waxing modifies atmosphere in the product leading to a decrease in oxygen content and an increase in the carbon dioxide content. This results in the reduction of the product’s respiration rate and an increase in shelf-life after harvesting. On average, the wax extends shelf- life by 50 % 3. Reduced postharvest decay-waxing creates a hydrophobic layer and is pathogen resistant. Specific antimicrobial compounds may be included in the wax to enhance pathogen resistance to avoid losses University of Ghana http://ugspace.ug.edu.gh 22 4. Less moisture loss - the tightly adhered coatings of wax close the pores in the outer layer/cuticle and reduce the rate of water vapor transmission. Wax coating application can reduce weight loss of product by 30% to 40% 5. Better market value fresh products payment is done based on weight and wax will not allow water losses which otherwise will lead to a reduction in economic benefits During postharvest storage, the use of various fruit coating materials in the citrus industry is a common practice. The materials can avoid fruit shrinkage and weight loss, accompanied by shine, appearance enhancement and eventual marketability of the fruit (Contreras-Oliva et al., 2011; Shi et al., 2005; Contreras-Oliva et al., 2012). In various horticultural crops, waxing has been used to reduce postharvest diseases and stress damage (Hu et al., 2012; Petracek et al., 1998). The use of postharvest treatment method or handling practices does not enhance the quality of any fruit but only maintain it (Arah et al., 2015). 2.6.2 Edible Coating and its Influence on the Physico – Chemical Characteristics of Fruits The outermost surface of some fruits such as grape, blueberry and plum are normally found to be covered with visible white or blueish cuticular wax (Saftner et al., 2008, Wisuthiphaet et al., 2014). This cuticular wax functions as the first defensive shield against biotic and abiotic stresses; it plays a crucial role in reducing the loss of non-stomatal water and in preventing the spore germination of pathogenic microbes (Bernard & Joubès, 2013, Mwangi & Kariuki, 2015). University of Ghana http://ugspace.ug.edu.gh https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/spore-germination https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/spore-germination https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/microorganism 23 Fruits and vegetables are stripped of their natural waxy cuticle during postharvest handling practices; to replace the lost natural wax, waxing materials are applied to the produce to impart a more durable protective barrier on the epicarp (Ali et al., 2010; Thakur et al., 2018). These replacements have played a vital role in reducing postharvest losses (Swamy et al., 2020). Apart from external quality attributes such as appearance, colour, size, and absence of blemishes (Opara and Pathare, 2014); internal quality parameters related to soluble solids content (SSC), titratable acidity (TA), soluble solids content to titratable acidity acid (SSC/TA) ratio and texture (Chen and Opara, 2013a; Chen and Opara, 2013b; Magwaza and Opara, 2015) are also taken into account when purchasing fruits and vegetables. According to Lara et al., (2014); Martin & Rose, (2014), cuticular wax has an impact on the postharvest quality of fruits. A sharp rise in postharvest water loss has been observed in fruits, such as citrus and European plum after the removal of wax from their surface (Mukhtar et al., 2014; Wang et al., 2014). Cuticular wax in Asian pear fruit can inhibit spore germination and mycelial growth of Alternaria alternate (Yin et al., 2011). 2.6.3 Influence of Edible Coating on Total Soluble Solids (°Brix). The total soluble solids content (TSS) is a vital parameter of fruits (Xu et. al., 2019). Sugar accounts for about 75–85 % of total soluble solids in fruits, with the rest made up of acids, fructans, proteins, dissolved vitamins, minerals, phenolic compounds, and pigments (Magwaza & Opara, 2015). Fruit with a high concentration of these elements is said to be nutritionally rich (Ahmed et al., 2020). The maturity index of fruits is normally determined by measuring the relationship between the soluble solids content and titratable acid (Kader, 1996; Wei et al., 2018). University of Ghana http://ugspace.ug.edu.gh https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/titratable-acid 24 Studies done by Basu et al. (2011) on the physicochemical properties of mango fruits by the application of edible coating showed that due to polysaccharide depolymerization, total soluble content increases during storage. Similar work done on tomatoes showed that storage conditions have a direct relationship with TSS (Dong & Beckles, 2019). A study conducted by Ahmed et al. (2020) on extending the shelf-life of guava fruit using date pit oil‐based edible wax coating revealed that treatment and storage had a significant (p ≤ .05) effect on the TSS. The studies show that there is a direct relationship between the percentage increase of TSS and time. Waxing was reported to decrease TSS accumulation during ripening and storage in lime (Abdallah & Abu- Goukh 2010), papaya (Abu-Goukh & Shattir, 2012), and guava (Mohamed-Nour & Abu-Goukh 2013). Abu-Shama et al. (2020), studies the effect of edible coatings on fruit quality of Barhi date cultivar. The authers reported that as storage day progresses, all treatments showed an increase in TSS, but the highest increase rate was recorded for the control. Ebrahimi & Rastegar (2020), evaluated the effects of guar gum (GG) edible coatings enriched with Spirulina platensis extract (SPE) and Aloe vera extract on the physicochemical qualities of mango fruits (Mangifera indica L.) stored at the ambient temperature (25 ± 2 °C) for three weeks. The authors reveal that the mean TSS content was increased gradually during storage. The control had the highest TSS of 11.10 % whereas the GG + SPE coated fruits had the lowest of TSS 10.33 %. 2.6.4 Influence of Edible Coating on Vitamin C Vitamin C, also known as ascorbic acid is water-soluble and cannot be synthesized by human bodies (Chebrolu et al., 2012; Valente et al., 2014). In the human diet, the primary source of vitamins C is fresh fruits and vegetables (Fenech et al., 2019). Fruits and vegetables contribute University of Ghana http://ugspace.ug.edu.gh 25 about 90% of the vitamin C requirement depending on the region and the amounts of fruits and vegetables consumed (Yahia et al., 2019). It is widely agreed that eating a diet rich in vitamin C has a range of health benefits (Wintergerst et al., 2006; Reczek & Chandel, 2015; Carr & Maggini, 2017; Van Gorkom et al., 2018). Mandal et al. (2018) evaluated the effect of edible coating on shelf-life and quality of local mango cv. Rangkuai of Mizoram. According to the authors, during the storage period, ascorbic acid content of fruit gradually decreased because of oxidation. It was recorded that, at four days after storage, ascorbic acid levels 26.41 - 39.42 mg/100 g dropped to 11.62 - 19.92 mg/100 g at 12 days after storage. After 12 days of ambient storage, wax-coated fruits had the highest amount of ascorbic acid content (19.92 mg/100 g) compared to control (11.62 mg/100 g). Nasirifar et al. (2018) investigated the effect of active lipid‐based coating incorporated with nano clay and orange peel essential oil on physicochemical properties of Citrus sinensis. According to the author, time, coating, and their interaction had a significant effect on vitamin C levels, and both coated and uncoated fruits experienced a decrease in vitamin C levels during storage. Vitamin C content was initially 61.34 mg/100 g, but after 100 days of storage, it had fallen to 49.52 mg /100g. 2.6.5 Influence of Edible Coating on Total Titrable Acids Total titrable acids (TTA) refer to the measures of all the acids present in a given fruit. Several investigations have been conducted into the effects of waxing on TTA. Li et al. (2018) examined the effect of the wax application on the ripening and storage quality of pineapple fruit. University of Ghana http://ugspace.ug.edu.gh https://www.frontiersin.org/articles/10.3389/fpls.2018.02006/full#B191 26 The authors discovered that TTA increased during storage for the control and that the 40 g L−1 wax treatment followed the same patterns as the control. There was no significant difference between the 40 g L−1 wax treatment and the control except on ninth day. However, wax treatments of 65 g L−1 and 90 g L−1 inhibited the increase in TA content, which decreased within the first eleven days but slightly increased later. The TTA content of 65 g L−1 and 90 g L−1 wax treated fruit was lower than that of control and 40 g L−1 wax-treated fruit. As a result, 65 g L−1 and 90 g L−1 wax treatment had higher TSS/TTA ratios. Hu et al. (2012) discovered that wax treatment reduced titrable acids of pineapple kept under cold storage conditions by approximately 6% and 5% compared with the control at 14days and 21 days of storage, respectively. Maina et al. (2019), evaluated the effect of waxing options on shelf-life and postharvest quality of “ngowe” mango fruits under different storage conditions. According to the authors, a general decrease in TTA content was observed in all fruits as ripening progressed, but the rate was significantly ( < 0.05%) lower in cold storage compared to ambient storage. A combination of waxing and cold storage further delayed TTA reduction compared to ambient storage conditions. Under ambient storage conditions, untreated “ngowe” mango fruit lost 86.35% equivalent of citric acid by the seventh day compared to an average of 62.78% for the treated fruits that occurred by the tenth day. For the cold-stored “ngowe” mango, untreated fruits lost 1.45% more citric acid six days earlier than the treated. Eshetu et al. (2019) examined the effect of beeswax and chitosan treatments on the quality and shelf- life of selected mango (Mangifera indica L.) cultivars. The studies revealed that there was a significant difference (p < 0.001) in fruit titratable acidity during storage due to the treatments. The maximum value of titratable acidity (0.11%) was recorded for mango fruits treated with 2% beeswax and 2% chitosan in both variety and the minimum value (0.02%) was recorded for the control treatment at the end of storage. University of Ghana http://ugspace.ug.edu.gh 27 2.6.6 Influence of Edible Coating on Firmness The increasing activity of cell wall hydrolysis enzymes during ripening alter fruit firmness, resulting in fruit softening. Fruit softening is induced by pectin degradation, which results in the disassembly of the cellulose and hemicellulose network and a decrease in fruit firmness (Razavi & Hajilou, 2016). Aji et al. (2017) attempted to improve the shelf- life and sensory quality of pummelos by fruit waxing and wrapping. According to the authors, fruit firmness declined during storage. In contrast to un-coated and unwrapped fruits, coated and wrapped fruits were able to retain their firmness at two, four, six and eight weeks after treatment. At eight weeks after treatment, there was a significant increase in softness in the un-coated fruits, and fruits coated with either beeswax or chitosan at 103.54%, 49.08%, and 81.96%, respectively. Meanwhile, un- wrapped fruits softened increase by 91.49 % and wrapped fruits softened increase by 52.39 %. Shahid & Abbasi (2011b), reported similar findings, suggesting that beeswax coating on sweet oranges kept the fruit hard during storage. A study by Abdolahi et al, (2010) and Eshghi et al. (2014), revealed that the application of coatings and essential oils alone or in combination can improve the firmness of the fruit. Rokaya et al. (2016) investigated the effects of postharvest treatments on the quality and shelf- life of mandarin (Citrus reticulata Blanco). The authors observed that, in all the treatments, the fruit firmness decreased as the storage time progressed. The decreasing trend began in the first week and continued until the end of storage in all the treatments. In the first week, fruits treated with 10% wax in combination with 0.1% bavistin had the highest intact rate (4.16 kg/cm2), while the control had the lowest (3.78 kg/cm2). At the end of storage, the fruits treated with 10% wax plus 0.1% bavistin had the highest firmness rate (3.08 kg/cm2), followed by 10% wax (3.03 kg/cm2), and then the control had the lowest firmness rate (2.09 kg/cm2). University of Ghana http://ugspace.ug.edu.gh https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/essential-oils 28 2.6.7 Influence of Edible Coating on pH In the preparation of beverages, the pH of fruit juice plays a vital t role. During storage, the pH of the juice increased, which might be attributed to a decrease in acidity (Bhardwaj & Pandey, 2011). Eshetu et al. (2019) examined the effect of beeswax and chitosan treatments on the quality and shelf- life of selected mango (Mangifera indica L.) cultivars. The studies revealed that there was a significant difference (p < 0.001) in fruit pH during storage due to the treatments. At the end of storage, ‘Apple’ mango coated with 0.5% chitosan had maximum increase (5.15) in pH, while those coated with 2% of beeswax had the minimum pH of 4.00. The minimum and maximum pH of ‘Tommy Atkins’ was 4.25 and 5.00 in the fruit treated with 0.5% and 1.5% chitosan, respectively while pH of 6.20 was recorded for control treatment at the end of storage time. The minimum and maximum pH 4.51 and 4.82% was recorded between ‘Tommy Atkins’ and ‘Apple’ fruits, respectively and there were significant differences between varieties. Ahmed et al. (2020) formulated date pit oil‐based edible wax coating for extending the storage stability of guava fruit. They demonstrated that the pH had increased slightly. Controlled samples had a higher pH change than coated samples. The result depicted that T4 (2% wax) had a minimum increase in the pH followed by T3 (1.5% wax), T2 (1%), and T1 (0.5%). On the final day of the trial, it was found that T0 (0% wax) had a maximum increase (4.57%) in pH, followed by T1 (3.42%), T2 (2.38%), T3 (2.34%), and T4 (1.30%). Al-Harrasi et al., (2014) study on the edible coating of guava fruits appears to be quite close to the current findings. The change in pH may be attributed to a decrease in the amount of maleic acid, as a result of rise in respiration during storage. Kumar et al. (2020) investigated the effect of chitosan: pullulan (50:50) blend edible coating enriched with pomegranate peel extract on the quality, sensory attributes, and shelf- life of litchi fruit cv. Deshi stored for 18 days at room temperature (23 ± 3ºC, RH- 40-45%) and cold University of Ghana http://ugspace.ug.edu.gh 29 temperature (4 ± 3ºC, RH- 90-95%). They observed that the application of chitosan and pullulan (50:50) blend edible coating were highly effective to control the reduction of pH of litchi at both storage conditions (room and 4ºC) compared to controls. Ali et al. (2016), investigated the shelf life of grapes with aloe vera coatings suspended in water at concentrations of 0%, 10%, 20%, and 30% aloe vera. These were stored in poly packaging and open plates at temperatures ranging from 0 to 300 degrees celsius in a refrigerator and incubator. The author’s reported that, during storage, the pH of the grape juice was found to be steadily increasing. From the 14th to the 21st day, grape juice stored at 30⁰C in an incubator showed acidic behavior. This was due to the browning, decaying, and microbial attack on the grapes due to packaging and high temperature effect. At 30⁰ C and unpackaged conditions, the pH of uncoated grapes reached 6.96. This was because they had completely lost all of their moisture during the storage period. The pH of packaged grapes stored at 40°C was the lowest. Except for the 20% coating, the pH of all the coating concentrations did not vary significantly. Between the two treatments, there was no significant difference (10.0% and 30.0%). It was found that coated grapes had a higher value at the end of the storage period; this was attributed to the semi-permeability created by aloe vera coatings on the fruit's surface, which might have altered the internal environment, i.e. endogenous O2 and CO2 concentrations in the fruit, thus delaying ripening. Oyeleke & Odedeji (2011), also discovered that pawpaw fruits treated with palm kernel oil retained a higher pH than bee waxing treatment and chemical waxing treatment. University of Ghana http://ugspace.ug.edu.gh 30 2.6.8 Influence of Edible Coating on Weight Loss Weight loss is used as a quality indicator for fruits after harvest. Fruit shriveling and decay are caused by the natural metabolic mechanism of moisture evaporation through the fruit surface (Khaliq et al., 2015). Beeswax in coating acts as a hydrophobic agent, preventing water vapour from passing through the coating and therefore minimizing mass loss (Oliveira et al., 2018). The effects of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum) was assessed by Osae (2017), the studies revealed that beeswax treatment showed the minimum weight loss (26.5%) and also Beeswax treatment and its combinations was able to reduce weight loss than the other treatments. Studies by Orishagbemi et al., (2015) on the effect of coating/waxing preservation on the biochemical properties and nutrient composition of some indigenous tropical fruits revealed that Shea butter exhibited the strongest tendency to prevent moisture loss, resulting in a weight loss of no more than 5%, allowing avocado to keep its freshness during storage. Anjum et al., (2020), evaluated the effect of gum arabic and Aloe vera gel-based edible coatings in combination with plant extracts on postharvest quality and storability of ‘Gola’guava fruits. The studies revealed that physiological weight loss of guava fruits increased as the storage period progressed. Higher weight loss was recorded in control (28%), while ginger extract + gum arabic coated guava fruits recorded (22.36%), garlic extract + gum arabic had (20.65%) and gum arabic + aloe vera coating (21.76%). University of Ghana http://ugspace.ug.edu.gh 31 Al Fadil et al. (2015) evaluated the effect of potassium permanganate (KMnO4) and waxing on the quality and shelf-life of the three 'Galia' cultivars at 18 ± 1 º C and 85%-90% relative humidity. The authors reported that weight loss increased gradually during the storage of 'Galia' fruits. In the three ‘Galia' cultivars, waxed and/or potassium permanganate-treated fruits lost slightly lower weight than the control fruits. After six days in storage, weight loss in the untreated fruits was 22 % in the three cultivars. At the same time when compared to the control, weight loss in the KMnO4 treated, waxed, and waxed and KMnO4 treated fruits was reduced by an average of 6.5 %, 16.2 %, and 27.6 %, respectively. Khaliq et al. (2015), examined the effect of gum arabic (GA) 10% and calcium chloride (CA) 3% on the physiological and biochemical properties of mango (Mangifera indica L. CV. Choke Anan) fruits stored at low temperature. The authors found out that, all samples showed a gradual loss of weight during storage. Weight loss of untreated mango fruits was significantly (P ≤ 0.05) higher than treated fruit after 14 days up to the end of the storage period. Chen et al. (2019) investigated the effects of carnauba wax (CW) and CW containing glycerol monolaurate (CW-GML) coating on physico-chemical and qualitative attributes of jujube fruit stored at 20 °C for 12 days. The authors reported that weight loss increased continuously in all treatments during storage, but CW or CW-GML coating was able to limit weight loss as compared to the control treatment. The weight loss of CW-coated jujube was 4.43 % and CW- GML-coated jujube was 4.29 % on the eighth day of storage, which was less than the commercial weight-loss limit of 4–6% for fresh fruits. The weight loss of the control fruit was 19.5 % after 12 University of Ghana http://ugspace.ug.edu.gh 32 days of storage, but only 8.2 % and 7.5 % for the CW-coated and CW-GML coated fruits, respectively. The single or combined CW coating has been used to effectively conserve water content in a variety of fruits, including eggplant with 15.8% water loss for 12 days of storage at 20 °C (Singh et al., 2016), pomegranate with 10% water loss at the 60th day of cold storage (Barman et al., 2011), and apple fruit with 4–5% water loss for 180 days at 1 °C (Jo et al., 2014). According to Ganiari et al. (2017), tomatoes treated with edible covering and antioxidant extract (CE) lost substantially less weight than tomatoes treated with cover without extract and control. 2.6.9 Influence of Edible Coating Pathogens Duan et al. (2018) investigated the effectiveness of wax (W) with Cinnamaldehyde (WCA) in controlling green mold decay in citrus fruits. The studies discovered that, before five days of storage, a WCA treatment effectively decreased fungal growth in citrus fruits inoculated with P. digitatum. After three days of incubation, the incidence rate in wax-treated fruits was 23%. However, this percentage was reduced to 10% in citrus fruits coated with WCA (1x MFC), whereas fruits treated with WCA (10 x MFC) were not infected. Green mold decay grew increasingly as storage time increased. After five days of storage, green mold incidence rates in wax-treated and WCA (1 x MFC)-treated fruits were up to 100% and 93 %, respectively while it was just 33% in WCA (10 x MFC)-treated fruits. A similar work by Sripong et al. (2020) to assess the impact of paraffin wax and propolis on controlling crown rot disease of banana revealed that the incidence and severity of crown rot disease were significantly reduced by a combination of paraffin wax and propolis treatment, which was equivalent to using 250 ppm prochloraz. Un-coated (control 1), propolis and paraffin wax alone established disease incidence faster than the combined treatment University of Ghana http://ugspace.ug.edu.gh 33 and prochloraz (control 2). The un-coated and individual propolis and paraffin wax treatments had 50% disease incidence at day 14 of storage, while the sample treated with the combined treatment and prochloraz did not show any visible decay until day 21. However, when the samples were kept at 25°C, all treatments showed a 100% disease rate. Furthermore, when paraffin wax and propolis were used together, the incidence of crown rot disease was decreased in a similar way to when prochloraz was used. At the end of storage, the combination and prochloraz treatments had a severity score of 2.25 and 2.00, respectively, while the single paraffin wax and propolis treatment had a severity score of 3.25 and 3.50, with no significant differences as compared to the control (3.50 score). The effect of the combined treatment on disease reduction could be due to coating the cut surface of the banana crown with paraffin wax, which can serve as a shield against pathogenic infection, as well as a coating material containing propolis, which is a powerful antimicrobial agent (Pobiega et al., 2019). 2.7 Organisms Associated with Postharvest Rot of Melon Fruits Horticulture produce are typically eaten raw and are increasingly being recognized as effective vehicles for the transmission of human pathogens (Ramees et al., 2017). They can be a source of food-borne infections and disease outbreaks because they are consumed raw or slightly cooked to maintain their flavor and nutrient content (Mir et al., 2018). Faeces, harvesting equipment, human handling, insects, wild and domestic animals, methods of transportation, processing equipment, dust, and rinse water are among the sources of postharvest contamination (Gil et al., 2015). Melon farmers in Brazil have estimated that about 15% of exported melon has been lost due to postharvest diseases, resulting in an average loss of $22 million per season (Oster et al., 2018).Infections caused by pathogens are the most common cause of melon fruit losses during University of Ghana http://ugspace.ug.edu.gh 34 postharvest handling; through physical and physiological injury, they can gain entry and infect the fruit (Lima et al., 2021). Fusarium semitectum was identified as the pathogen responsible for melon fruit rot based on morphological markers (De Oliveira et al., 2014). Fusarium species have been recorded in various production areas worldwide to cause postharvest rot, and are considered one of the most important diseases limiting melon commercialization (Mahdikhani & Davoodi, 2016). Fusarium incarnatumequiseti species complex (FIESC) species have recently been i