STORAGE QUALITY OF WAXED AND NONWAXED ‘DELICIOUS’ AND ‘GOLDEN DELICIOUS’ APPLES

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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.