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Edible coating has been used for preserving the quality and safety of fresh fruit and vegetables. The objective of this research was to evaluate the effect of soybean gum, jojoba wax, glycerol and Arabic gum as edible coatings instead of paraffin oil on the shelf-life and quality of Anna apple during cold storage at (0°C, 90-95% RH). The results indicated that coated apples showed a significant delay in the change of weight loss, firmness, titrateable acidity, total soluble solids, decay and color compared to uncoated ones. Sensory evaluation results showed that coatings maintained the visual quality of the Anna apple during the storage time. The results suggested using soybean gum, jojoba wax, glycerol and Arabic gum as edible coatings instead of paraffin oil.
