- This project presented a development of shellac-based fruit coating formulations modified with carnauba or shellac waxes. The efficacy of coating formulations was tested on four types of Thai fruits; mango (cv. Namdokmai), Khai banana, pomelo (cv. Kaoyai), and rambutan (cv. Rongrien). The tests were done on laboratory scales, in comparison to either the storage in high-OTR plastic bags, or using a commercialized coating solution. The commercial-scaled evaluations were conducted on rambutans. The results from the characterization of the films of the coating solution revealed that the basic shellac coating formula (10% shellac) modified with 5.0-7.5%(w/w) led to higher mechanical properties, higher glass transition temperature, but lower diffusivities for gases and water vapor compared to the based formulation. This is because the emulsion characteristic of the modified formulation which were less homogeneous. This would result in the partial coating on the fruit skin. Efficacies of the coating formulations were evaluated using physicochemical properties and tasting of the fruits. The suitable fruit coating formulation for mango (Namdokmai No.4) was the based shellac solution. Although coating mangoes with this formula resulted in higher weight loss in comparison to the storage in high-OTR plastic bags, it could protect the fruits against pathogens and the loss of flesh firmness. After 3 weeks of storage at 12 oC, 95±5% RH, the consumer satisfaction with the ripening mangoes using this coating was not different from those kept in the high OTR plastic bags. For Khai banana, it was found that storage in plastic bags (Tayang district agricultural cooperation, Petchaburi province), resulted in the highest fruit storage qualities. After 3 weeks of storage at 12 oC, 95±5% RH, it was found that the plastic bags could delay the ripening process, and other quality changes such as skin spotting, weight loss, lowering flesh firmness, and total soluble solids. Although this method caused the highest alcohol concentration, but changes in flavor was not detected by consumers. For pomelo (cv. Kaoyai), after 8 weeks of storage at 10 oC and 95±5% RH, all of the tested coating formulations, including a commercialized coating (CM, composed of polyethylene and latex) gave better fruit qualities than the controlled group (no coatings). The shellac based formulations did not result in high level of alcohol productions as in the fruits coated with the CM. The basic formulation had the lowest cost, so it was then chosen as the most suitable coating. For rambutan (cv. Rongrien) storage at 12 oC, and 85-95% relative humidity for 2 weeks, the best method discovered was either the dip coating with shellac based formulation modified with 7.5% (w/w) shellac wax, or the use of high-OTR plastic bags. These two methods resulted in satisfactory appearances, delay of the fruit hair darkening, and higher firmness. The coating formulation modified with 5% (w/w) carnauba wax was selected for a commercial-scale evaluation on preserving quality of rambutan (cv. Rongrien). The obtained results were promising. The coated rambutans kept their qualities for at least 2 weeks in a commercial cold room (12oC) . These coated rambutans remained fresh after moving out to shelves (at 20 oC) for 3 days, and 2 days after the first and the second week of storage in the cold room. The coating was found to reduce water loss, delay hair darkening and retain the firmness of the fruit flesh. The coated fruit received high preference scores from consumers. For the same coating tested on commercial exported rambutans, the high potential was found for the application this specific coating since the coating could retard the appearance of blackening hairs. In addition, the coating process used was simple enough for exporters. The results showed potential of the coating formulation in reducing export costs.