Juice TSS and acidity levels are important internal qualityparameters in citrus fruit, and we did not observe any significant effects of either the commercial wax or the bilayer coating on juiceTSS and acidity levels in any of the tested varieties (Fig. 4).Sensory evaluations revealed that both the commercial wax and,especially, the CMC/chitosan bilayer coating impaired flavor pref-erence of ‘Or’ and ‘Mor’ mandarins (Fig. 5). In contrast, neither ofthe examined coatings had any significant effect on flavor prefer-ence in ‘Navel’ oranges and ‘Star Ruby’ grapefruit (Fig. 5). However,descriptive sensory analyses with the aid of a trained panel revealed that in both ‘Or’ and ‘Mor’ mandarin varieties, coating the fruit witheither the commercial wax or, especially, the CMC/chitosan bilayer,resulted in increased sensation of off-flavors (Fig. 6). In contrast,neither of the tested coatings influenced the flavor quality of ‘Navel’orange or ‘Star Ruby’ grapefruit (Fig. 6).