Edible Coating Effects on Postharvest Quality of Green Bell Peppers

Green bell pepper fruits ( Capsicum annuum L., cv. “Jupiter”) were coated with a mineral‐oil‐based coating or a cellulose‐based coating. Three different milk‐protein‐based edible coatings (whey protein isolate, sodium caseinate, and sodium caseinate beeswax emulsion) plasticized with glycerol were also tested. The effects of these coatings were followed by measurement of changes in respiration, internal gases, color, firmness, and water loss during storage at 10°C, 80–85% RH for 20 days. None reduced respiration or affected color. Only the mineral‐oil‐based coating significantly reduced moisture loss, thus maintaining fruit firmness and thereby prolonging fruit freshness.