摘要：Fruit and vegetables have undergone several changes due to a variety of factors such as harvest season, damage, weight loss, chemical and microbiological deteriorations beginning from harvest to consumption. Respiration should be reduced to a minimum level, water loss should be prevented, speed of microbiological activities should be slowed down to prevent these negative changes occurring in fruit and vegetables. For that reason, various methods have been used such as drying, freezing, controlled atmosphere storage, irradiating and packaging. Waxy coating has recently been a significant treatment to ensure continuity in quality of fruit and vegetables. Wax types widely used for coating fruit and vegetables are palm, candelilla, carnauba, beeswax, polyethylene, shellac and/ or resin. Waxy coating can largely be applied to fruit and vegetables such as orange, mandarin, apple, pepper, melon, cherry, etc. It is maintained both food quality and also extended shelf life by generated appropriate formulations according to physiological conditions of food, provided ensuring modified atmosphere conditions in foodstuff.
