TY - JOUR A1 - Contreras-Oliva, Adriana AU - Rojas-Argudo, Cristina AU - Pérez-Gago, María B. T1 - Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges Y1 - 2011 SN - 1365-2621 UR - http://hdl.handle.net/20.500.11939/6157 AB - ‘Valencia’ oranges were coated with edible coatings based on hydroxypropyl methylcellulose (HPMC), beeswax (BW) and shellac. Coatings were prepared at two BW⁄ shellac ratios (1:3 and 3:1) and two solid content (SC) (4% and 8%). A commercial wax at a 10% SC, as a control of coated fruits, and an uncoated control were also tested. Oranges were stored up to 16 weeks at 5 C, followed by 1 week at 20 C. Although sensory quality was not negatively affected by coating application, care should be taken to the SC and shellac content of the formulations, since an increase in these parameters translated in a significant increase in the level of ethanol. Results indicate that HPMC–BW–shellac coating with 4% SC and a BW⁄ shellac ratio 1:3 would provide the best compromise to extend shelf life of ‘Valencia’ oranges by reducing weight loss, providing gloss and maintaining the nutritional quality of the fruits. KW - Beeswax, edible coating, hydroxypropyl methylcellulose, nutritional quality, postharvest quality, shellac. KW - J11 Handling, transport, storage and protection of plant products LA - en PB - Wiley ER -