The aim of this work was to study the effect of edible composite coating with different hydrophobic/hydrophilic ratio and solids content (SC) to improve storability of fresh cherries. Cherries cv. Burlat were coated with four edible composite coatings based on locust bean gum (LBG), shellac and beeswax. Three coatings differed on the hydrophobic/hydrophilic ratio (75/25, 50/50 and 25/75) and were applied at constant SC (1.75%). Whereas, one coating was applied at 3.50% SC, maintaining the hydrophobic/hydrophilic ratio at 75/25. Quality was assessed during storage at 1°C up to 11 days followed by 1 day at 20°C. Increasing coating hydrophobicity decreased weight and firmness loss of cherries during storage. Increasing SC did not improve weight and firmness loss, but it increased deterioration index. In general, no benefits were achieved in colour and titratable acidity retention as a result of coating application. Major benefits by coating application were found in weight, firmness and deterioration index. The application of the most hydrophobic solution at 1.75% of SC prolonged the storability of the cherries.
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