Journal of Food Quality · 1990 · 25 citations · 5 references
AgricultureFood ScienceHorticultural SciencesFood PreservationFruit SciencePomologyFruit DryingFruit PreservationFruit QualityFruit Quality EvaluationFruit Quality ImprovementFruit StorageCarbon DioxideFirmnessFruit Color EvaluationQuality Loss In FruitsStorage Effects On Fruit QualityWax TreatmentsWaxingWaxing Effects On Texture
ABSTRACT Wax coatings on ‘Delicious’ apples reduced weight loss and improved the firmness, color and appearance. Waxed ‘Golden Delicious’ apples displayed improved color and reduced weight loss, but firmness was not influenced by waxing. Internal carbon dioxide and ethylene content were higher in waxed fruit regardless of wax type or cultivar. A 60° wax‐drying temperature on ‘Golden Delicious’ apples resulted in increased firmness and more uniform color but increased weight loss. Wax‐drying temperature did not affect quality of ‘Delicious’ apples. No quality differences were evident among the apples waxed with shellac, carnauba or resin‐based waxes.
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