DiscussionIn the last few years we have seen increased interest anddemand for use of natural and biodegradable edible coatingsin place of the commonly used synthetic waxes (Debeaufortet al., 1998; Embuscado and Huber, 2009; Valencia-Chamorroet al., 2010; Dhall, 2013). However, development of ediblecoatings must fulfill several requirements for acceptance as appro-priate alternatives to efficient synthetic waxes. According toArvanitoyannis and Gorris (1999) and Dhall (2013), basically, edi-ble coatings must: (1) be water-resistant and stable during coldstorage; (2) not cause depletion of O2or build up of excessiveCO2accumulation; (3) be minimally permeable to water vapor; (4)improve fruit gloss and appearance; (5) should not be sticky andhave good drying performance; (6) maintain fresh produce qualitywithout imparting undesired odors;(7) have low viscosity and beeconomical in use; and (8) be translucent