Apples are a complex matrix in which carbohydrates are the main constitutive compounds and thereby probably those that better translate physiological activity. In order to better understand the apples physiological evolution, in a first trial, thermal transitions of several carbohydrates, coating ingredients and prepared coatings, were established, identifying the involved compounds and the possible interferences of the coatings. Table 1 shows the obtained results for transition temperatures of the reference materials. It can be concluded about that the present results are in accordance to the results of the other authors.