Use of coatings of candelilla wax for the preservation of limes

Aqueous emulsions containing 10, 15 and 20% of candelilla wax (CW) were used for coating limes. The best preservation was got with 15% CW. Fruits treated with emulsions of different pH—6.50, 9.20 and 9.80—showed no reduction in the weight loss. The coatings of deresinised CW presented a non‐beneficial effect. Limes coated with commercial wax lost slightly less weight than those with 15% CW. In all cases, citrus fruits were stored at room temperature. Changes of pH, acidity and ascorbic acid during storage were very similar with commercial or CW emulsions.