الفهرس 
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Abstract
The aim of this study was to develop a control system for the preservation purposes of apple fruits. Chemical and physical changes of Lebanese (Mauls domestics ’Golden Delicious) apple were studied primarily under four preserving temperatures namely -2, -1, 0, 1 ºC symbolled with T1, T2, T3, T4 to be tested with two types of edible coatings which were paraffin wax, C1 and sodium alginate C2. Results reflected the importance of controlling temperature in keeping the quality parameters of apple which included ascorbic acid content, sugar content, weight loss, taste, and color in acceptable range. The treatments of C1 and T3 recorded the best quality for apple during preservation period which was three months. The study recommended controlling the temperature with C1T3.The effect of sodium alginate coating and paraffin wax coating on apple fruits was studied before and after using the temperature control system. The treatments showed that the highest quality and color of apple fruits coated with sodium alginate and paraffin wax at 0 ºC. Automatically controlled treatments showed higher ability to preserve apple. Least change in ascorbic acid content was at C1T3 for both refrigerator thermostat(R) and Control system (C) treatments it was0.40 and 0.35 g/100g. The highest variation in ascorbic acid was recorded by C2T1 treatment during preservation period it was 4.57 and 2.73 g/100g. The least variation in sugar content was 0.35 at C1T3 controlled treatment and greatest variation in sugar content was 4.57 at traditional C2T1 treatment. Average weight loss reached the greatest value with C2T1 treatment it was21.10 g, while the lowest was with C1T3 whether with controlled or traditional treatments it was7.40 g. that controlling temperature led to save the weight by 18.27% of average weight loss of traditional treatments.