This study aimed at evaluating the effect of edible coatings on tomato cv. Debora post-harvest quality. The following waxing emulsions were used: wax of carnauba Fruit Wax H2 (18%), emulsion of resins Fruit Wax M-AC (18%) and wax of carnauba Megh Wax ECF-124 (18%); tomatoes without wax were used as reference. A totally randomized experiment was installed using 40 fruits for each treatment. After cleaning and application of the waxes, the fruits were stored at 12,5°C and 25°C and 90% RH. Analyses for weight loss (%), color and quality were carried out during fifteen days. After storage, fruits were evaluated for firmness, pH, soluble concentration of solids, vitamin C, total acidity and a sensorial analysis. Tomatoes treated with Megh Wax ECF-124 presented minor weight losses and firmer fruits in both temperatures. Fruits treated with Fruit Wax M-AC and Megh Wax ECF-124 showed the highest percentage of fruits edible for consumption. There was no significant difference between treatments for color and chemical analyses, except for fruits covered with Fruit Wax M-AC, that showed low level of vitamin C on both temperatures and higher pH level at 25°C. Fruit Wax M-AC and Megh Wax ECF-124 did not affect flavor and odor on fruits. Wax application contributed to reduce weight loss and the number of fruits discarted due to physical damage and diseases. Megh Wax ECF-124 was the most efficient wax for keeping fruit quality.
Lycopersicon esculentum; wax; transpiration; conservation
