Effect of Hydroxypropyl Methylcellulose‐Lipid Edible Composite Coatings on Plum ( <i>cv. Autumn giant</i> ) Quality During Storage

Abstract

ABSTRACT ‘Autumn Giant’ plums were coated with edible hydroxypropyl methylcellulose‐lipid composite coatings. The coatings consisted of beeswax or shellac, at 2 lipid content levels (20% and 60% dry basis). Weight loss of coated plums decreased as lipid content increased. No differences on weight loss were observed between uncoated and 20% lipid‐coated plums, indicating that the natural waxes of plums are as effective as coatings having 20% lipid. Water‐dipped plums experienced the highest weight loss. Fruit texture was not affected by coating after short‐term storage at 20 °C. However, for prolonged storage at 20 °C, the coatings significantly reduced texture loss and internal breakdown compared to uncoated and water‐dipped plums.