Effect of edible surface coatings on the storability of pear fruits

Abstract

Punjab Beauty is leading variety of semi-soft pear and commercially grown in Punjab. Fruits mature in third week of July, when temperature and humidity are very high, which reduces the shelf-life. An experiment was conducted to extend the post-harvest life of pear fruits using surface coatings such as carboxymethyl cellulose (CMC) @ 0.25%, Aloe vera gel (AVG) @ 0.25% and chitosan @ 0.25%. The control fruits were kept uncoated. Coated and control fruits were packed in CFB boxes and kept at 0–1°C and 90–95% relative humidity. Fruits were analysed for various physico-chemical characteristics, viz., PLW, palatability, TSS, acidity, total sugars, total phenolics and pectin methyl esterase activity after 30, 45, 60, 67 and 74 days of storage. Results revealed that all edible coatings had significant effect on quality parameters of fruits during storage period. After 67 days of storage, minimum PLW (5.16%) and highest palatability rating (7.10), total sugars (8.67%), total phenolics (60.3 mg/100 g FW) and PME activity (1.60 ml of 0.02 N NaOH) were recorded in carboxymethyl cellulose (CMC) @ 0.25% coated pear fruits. However, after 74 days of storage, fruits from all the treatments were of unacceptable quality. Carboxymethyl cellulose @ 0.25% was found to be the best coating to extend the post-harvest life of pear fruits up to 67 days under cold storage conditions.