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 satisfactory range. C1 and T3 recorded the best quality for apple during preservation period which was three months. The study recommended to control the temperature with C1T3