Abstract
Abstract ‘Bartlett’ and ‘d’Anjou’ pears (Pyrus communis L.) coated with either Pro-long or Nutri-Save, two proprietary fruit-coating materials, were firmer, higher in titratable acidity, and greener in skin color than noncoated fruit stored in air at 0°C. Coated fruit were, in most instances, comparable to noncoated fruit stored in controlled atmospheres (CA). The incidence of core breakdown in ‘Bartlett’ pears and superficial scald in ‘d’Anjou’ pears were lower in coated fruit than in noncoated fruit kept in air storage. The incidence of scald in CA-stored noncoated fruit was usually comparable to and sometimes lower than in the air-stored coated fruit. Normal fruit ripening, however, was adversely affected by the coating compounds, particularly in ‘Bartlett’ pears. Coated ‘Bartlett’ pears tended to develop a blotchy appearance of green interspersed with yellow when held at ripening temperatures.
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