Shelf Life Of Pear Research Articles

Improving ‘Nanguo’ pear fungal disease and storability by chitosan coating combined with diepoxy-poly (ethylene glycol)

A protective coating can aid in reducing mechanical harm to food during harvesting, handling, and transportation, resulting in fewer bruises, wounds, and other injuries, thereby improving the overall quality of the produce. In this study, coatings with 1% (w/v) chitosan (CS) and 0.6% (w/v) diepoxy-polyethylene glycol (PEG) were prepared by the co-blending method. According to the findings, increasing the PEG concentration enhanced the moisture content, water vapor permeability, and contact angle properties. In addition, when viewed by scanning electron microscopy (SEM), the morphology of the films containing more PEG appeared rougher and denser. In addition, at room temperature, the freshness of ‘Nanguo’ pears and the antifungal efficacy of the coating against Penicillium italicum (P. italicum) and Botrytis cinerea (B. cinerea) were evaluated. According to the findings, the weight loss or total soluble solids of pears coated with CS or PEG did not differ significantly during storage. The fruit respiration rate and ascorbic acid (AA) and malondialdehyde (MDA) contents were maintained after coating CS insertion with PEG. The CS-PEG composite coating successfully inhibits the growth of P. italicum and B. cinerea (P. italicum > B. cinerea), according to an in vitro antifungal activity assay that was improved by adding PEG. According to principal component analysis (PCA) results, the CS-PEG coating significantly impacts pear sensory evaluation and firmness. At room temperature, the shelf life of pears with a CS-PEG coat has been extended from 15 days to 25 days.

Scientific significance of using protective devices in pear storage in refrigerated warehouses (in the case of Uzbekistan)

In this article, a scientific study on the long-term storage of Santa Maria pears in refrigerated warehouses through using modern protective equipment, special bags and ethylene-absorbing absorbers, was conducted. Accordingly, the main factor influencing the long shelf life of pears was the natural loss during the storage. It was considered that calculation and analysis of effects inducing the natural loss were pivotal to improve the preservation of the fruit, maintain freshness and all useful elements of the fruit, and prolong the storage period. Ethylene absorber and Modified Atmosphere Packaging (MAP) packages were used in the initial research step, and collected pears were placed in the refrigerator at a temperature of 0-2°C in 8 different Options. Results showed that the higher natural loss in the fruit stored without employing any means (in option 1) was 5.45% equal to 193.9 gram, whereas the best result was in Option 7 used the MAP special plastic bag and two pieces of absorbers, and compared to the initial weight, 4099 grams, the natural loss in the fruit was 1.20% equal to 47.7 gram.

Comparative study of hexanal dip and electrospun nanofiber mediated vapour treatments on enhancing the shelf life of pears

Hexanal slows down the ripening process in fresh produce by inhibiting the activity of phospholipase D, thereby increasing shelf life. This study focused on comparing the single time exposure and continuous exposure of post-harvest Anjou and Bartlett pears to hexanal by dipping or fumigating them to enhance their shelf life. Continuous exposure of hexanal was achieved by developing a hexanal encapsulated fiber (HEF), which releases hexanal vapor due to the increased humidity (96 ± 2% RH) in the container headspace as a result of respiration. The fruits were stored in cold storage (0 ± 2 °C) as well as at normal room temperature (20 ± 2 °C) and their storage capacity was compared between the treatments. Fruit parameters such as physiological loss of weight (PLW), firmness, and total soluble solids (TSS) showed only minor differences between hexanal treated and untreated fruits. Between the two varieties, Anjou exhibited slightly higher values than Bartlett. However, when the fruits are visually evaluated, the main aspect of consumer preference, HEF-treated fruits had a better appeal in both varieties and in both conditions. Bartlett responded better than Anjou even in cold storage conditions, suggesting that there are varietal differences in their response to hexanal. Both hexanal treatments helped color retention and reduced fungal infection under the storage conditions tested.

Effect of Different Edible Coatings on Quality and Shelf Life of Pears Under Supermarket and Ordinary Market Conditions

Pear fruits of the cultivar ‘Patharnakh’ were harvested at the physiological mature stage. The fruits were coated with different food grade coatings, such as citrashine, carnauba, terpenoidal oligomer, and Stay-fresh. After coating, the fruits were packed in corrugated fiber-board cartons and stored under two different conditions, i.e., under supermarket conditions (20–22°C and 80–85% RH) and under ordinary market conditions (30–32°C and 60–65% RH). The fruits were evaluated for various quality attributes periodically. The data revealed that citrashine or terpenoidal oligomer coatings proved quite effective in prolonging the shelf life and maintaining the quality of pear fruits under both of the marketing conditions.

Carboxymethyl Cellulose Coating and Low‐Dose Gamma Irradiation Improves Storage Quality and Shelf Life of Pear (Pyrus Communis L., Cv. Bartlett/William)

Carboxymethyl cellulose (CMC) coatings alone and in combination with gamma irradiation were tested for maintaining the storage quality and extending shelf life of pear. Matured green pears were CMC coated at levels 0.25% to 1.0% w/v and gamma irradiated at 1.5 kGy. The treated fruit including control was stored under ambient (temperature 25 ± 2 °C, RH 70%) and refrigerated (temperature 3 ± 1 °C, RH 80%) conditions. Irradiation alone at 1.5 kGy gave 8 and 4 d extension in shelf life of pear following 45 and 60 d of refrigeration, respectively. CMC coating at 1.0% w/v was effective in giving 6 and 2 d extension in shelf life of pear following 45 and 60 d of refrigeration, respectively. All combinatory treatments delayed the decaying of pear during postrefrigerated storage, but combination of 1.0% w/v CMC and 1.5 kGy irradiation proved significantly (P≤0.05) effective in maintaining the storage quality and delaying the decaying of pear. The above combinatory treatment gave an extension of 12 and 6 d in shelf life of pear during postrefrigerated storage at 25 ± 2 °C, RH 70% following 45 and 60 d of refrigeration.

Cactus pear cauterizer increases shelf life without cooling processes

Mexico is the world's largest cactus pear producer and aspires to be the world's largest exporter. Export pear quality depends significantly on good cuts during harvest, so a cauterizer was developed to cut and seal 600 fruits per hour. Shelf life of pears (variety Opuntia spp.) increased without storage room ventilation or cooling. The cauterizer uses a battery recharged from a solar panel to provide the energy required during cutting. The system was energy-optimized in order to use the smallest solar cell to decrease high initial costs. Cuts at 150 °C destroyed thorns and cauterized the fruits. After 2 months of storage, 78% of the pears were healthy. Maturation began after 45 days when weight loss was 2%.

Influence of Time and Concentration of 1-MCP Application on the Shelf Life of Pear `La France' Fruit

`La France' pear (Pyrus communis L.) fruit were exposed to chilling temperature (-1 °C) for a week to induce ethylene biosynthesis before they were transferred to 20 °C to allow ripening. On 1, 4, or 7 days after the transfer to room temperature, fruit were treated with 20 μL·L-1 1-MCP for 12 hours. The 1-MCP treatments suppressed ethylene and carbon dioxide production significantly and slowed fruit softening. The shelf life period of fruit with desirable firmness treated with 1-MCP on day 4 was twice that of untreated fruit, with firmness of 1-MCP treated fruit on day 1 being higher than desirable while that of fruit treated on day 7 was lower than desirable. To determine the optimum 1-MCP concentration for treatment, fruit were exposed to 0.01 to 100 μL·L-1 1-MCP 3 days after the transfer to 20 °C. The fruit treated with 1 μL·L-1 1-MCP and less ripened similarly to untreated fruit, having a shelf life of a week. 1-MCP treatments of 10 and 100 μL·L-1 inhibited ethylene and carbon dioxide production, and delayed fruit softening and occurrence of senescent break down. The flesh firmness of these fruit maintained suitable eating quality for more than 3 weeks. Our results indicate that 1-MCP treatment of 10 μL·L-1 at 20 °C 3 to 4 days after initiation of ripening can extend the shelf life of `La France' pear fruit. Chemical name used: 1-methylcyclopropene (1-MCP).