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Experimental formulations of candelilla, zein, and polyvinylacetate (PVA) were investigated as alternatives to commercial apple-coating formulations of shellac and carnauba wax. Coatings or a deionized water control were applied to `Red Delicious' apples. Effects on quality attributes, internal atmospheres, sensory flavor, and volatile composition were evaluated. Treated fruit were stored at 5 °C for 7 days followed by 14 days at 21 °C. Zein and PVA formulations exhibited gloss levels comparable with commercial formulations. Although shellac-coated apples maintained the highest gloss over the 21-day storage period, gloss of zein-coated apples was comparable to shellac after fruit were removed from storage at 5 °C. On removal from cold storage there was no difference in firmness among coated and uncoated apples, but, after a 14-day period at 21 °C, shellac-coated fruit were significantly firmer than all other treatments. Shellac- and candelilla-coated apples contained higher CO 2  than uncoated fruit and lower O 2  than all coated fruit except those coated with PVA. PVA-coated apples contained significantly higher ethylene than uncoated fruit. Candelilla coating was most effective in reducing weight loss while PVA and zein had no effect. Shellac and carnauba coatings reduced weight loss relative to uncoated fruit. There were no differences in perception of sweetness, acidity, off-flavor, and overall flavor. Effects of coating formulations on apple flavor volatile composition will be discussed.

370 Alternative Coating Formulations for Apples and Their Effects on Quality