Shelf Life of Blackberry Fruits (Rubus fruticosus) with Edible Coatings Based on Candelilla Wax and Guar Gum

Blackberries are very perishable with a limited shelf life due to high metabolic activity and susceptibility mechanical damage microbial attack. The effect of edible coatings (EC) based on candelilla wax (CW) guar gum (GG) the quality, life, bioactive-compounds content antioxidant blackberries stored at 25 ± 2 °C for 6 days, was evaluated. All EC contained GG (0.4%) gallic acid (GA)(0.06%); EC1 CW (0.2%), glycerol (GL)(0.2%); EC2 GL (0.2%); EC3 (0.2%) (0.3%) EC4 (0.3%). decay percentage (Decay%), physiological weight loss (%PWL), firmness, pH, total soluble solids (TSS), titratable acidity (TA), phenolic (TPC), anthocyanin (TAC) were analyzed. showed potential prolonging blackberry by reducing Decay% (47%) %PWL (64%) day 6, while 86% uncoated decayed 4. Fruit coated maintained gradually reduced increased TSS decreased TA. In addition, TAC TPC in blackberries, preventing rapid increase capacity. Thus, be promising alternative preserving quality blackberries.