Abstract
In this study peaches were coated with three different hydrophobic emulsions and stored at room conditions (21–24°C and 57–63% R.H). The decrease in weight and the changes in the total titratable acidity, ascorbic acid and soluble solids contents, pH and the organoleptic characteristics of the coated and uncoated (control) samples were determined periodically. The rate of the weight decrease and the changes in the chemical structure and texture of the peaches were lower with the beeswax-coconut oil emulsion coated peaches than the uncoated peaches. While the maximum acceptable shelf-life for uncoated samples was 10 days, the samples coated with this emulsion maintained their acceptability for 14 days. The coating of the peach surfaces with this emulsion decreased the water vapor and oxygen gas transfer, resulting in the diminished respiration rate thus increased the shelf-life of the fruit.
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