Edible candelilla wax coating with fermented extract of tarbush improves the shelf life and quality of apples

• Apples coated with AWCE showed the lowest values in weight loss, aW and firmness.
• AWCE coating did not alter appearance and taste of apples in the sensory evaluation.
• AWCE coating improved shelf life of apples by 8 weeks in marketing conditions.

Edible coating formulated with candelilla wax and fermented extract of tarbush was applied for immersion to evaluate its effects on the shelf life and quality of Golden delicious apples in marketing conditions stored at room temperature (27 ± 1 °C). Control treatments were apples without edible coating. Changes in appearance, weight loss, water activity and firmness were monitored during 8 weeks. A sensory evaluation of preference in taste and appearance was performed in the apples. Edible coatings were able to reduce significantly the change in appearance, weight loss, water activity and firmness (p ≤ 0.05) in the apples. Results of the sensory evaluation demonstrated edible coating with fermented extract of tarbush did not alter appearance and taste of apples. According to the results, fermented extract of tarbush incorporated into the edible coating appear to be a promising preservation alternative and effective method improve the quality and shelf life of apples in marketing conditions.