The application of edible coatings for fruits and vegetables should be preceded by tests that seek the formulation that best fits that product. The objective of this study was to determine the ideal composition of edible coating based on carnauba wax added to prebiotic to be applied on grapes Thompson variety, stored under refrigeration. After selection, the fruits were cleaned and proceeded to apply the aqueous solutions of carnauba wax added to fructooligosaccharides (FOS).Thirteen formulations were tested, using the combinations 50, 33, 25 and 0% (v/v) of carnauba wax and 30, 20, 10 and 0% of the FOS (w/v). For 25 days, texture, physicochemical and physical parameters were evaluated. The texture parameters were changed during the study period, but no evidence have been influenced the coverage applied. The tested edible coatings did not alter the parameters evaluated of the Thompson grapes. The formulation which showed the most promising for future commercial applications were the treatment B (50% wax, 20% FOS), K (25% wax, 10% FOS) and L (25% wax, 0% FOS).
physicochemical parameters; evaluation of texture; edible coating; postharvest
