Hexanal is an antimicrobial compound with phospholipase D inhibition properties, and effective for extending shelf life of fresh produce. Due to high volatility and susceptibility to oxidative degradation, a system to increase its retention is important. In this research, hexanal was incorporated to zein and hydroxypropyl methylcellulose based coating formulation. Scanning electron microscopy, Fourier transform infrared, and energy dispersive x-ray spectroscopy analyses confirmed the dual-layer coating formation. Hexanal incorporation inhibited mold and bruise development of nectarines. Response surface methodology was used to evaluate the formulation parameters on response variables. Formulations were not effective in decreasing weight loss, but were capable of preserving firmness. pH levels of coated fruits were higher than control (except formulation #11). The fruits coated with central formulation demonstrated 11.98% Brix, whereas, control had 11.3% Brix at the end of 12 days. The developed coating formulation could be promising for extending the shelf life of perishable fruits.