Effect of Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings on Plum (cv. Autumn giant) Quality During Storage

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.