Effect of wax coatings containing diphenylamine on apples and pears during storage and ripening

Abstract

Wax coatings containing diphenylamine (DPA) reduced weight loss from apples and pears in storage, kept the fruit firmer and greener, improved its external appearance and significantly reduced rates of respiration and ethylene production. In addition they reduced the incidence of superficial scald and other storage disorders. The preferred wax concentration for practical application to apples was 8 per cent total solids (ca. 6 per cent wax) as higher concentrations tended to produce off-flavours, particularly during holding at 20°C after cool storage. Waxing of pears prevented normal ripening at 20°C, and so cannot be recommended as a storage aid for this fruit.