The objective of this study was evaluate the quality of cherries cv Ambrunés (cherries perforated) covered with edible coatings based on zeina and carnaúba wax emulsion, appliied in the form of immersion and pulverization and storage in controlled environment with temperature 5 ºC ± 0,5 ºC and humidity 90 - 95 %. The parameters used to evaluate the quality of the fruits were: soluble solid, titratable acidity, loss of weight, soluble solid relation / titratable total acidity and fungal deterioration. The fruits were evaluated until the 52nd day of conservation. The treatment that used the emulsion carnaúba wax was superior in all of the parameters when compared with the control fruits and the fruits coatings with zeina. The coating based on zeína provoked an acceleration in the ripening of the fruits and presented fungal deterioration since the 24th day storage. It was also noticed that this form of cherries without the peduncle (cherries perforated) commercialization, represents a bigger possibility of fungal contamination trought the injured area. The emulsion of carnaúba wax retarded the deterioration until the 45th day of conservation, showed while the better treatment.
zeína; carnaúba wax; Prunus avium and quality
