EFFECT OF TWO POLYMERIC COATINGS ON FRUIT QUALITY OF < BARTLETT > AND < D'ANJOU > PEARS.

Type of article: Article

Summary

PEARS COATED WITH EITHER PRO-LONG OR NUTRI-SAVE, TWO PROPRIETARY FRUIT-COATING MATERIALS, WERE FIRMER, HIGHER IN TITRATABLE ACIDITY, AND GREENER IN SKIN COLOUR THAN UNCOATED FRUIT HELD IN AIR AT 273 K (0 DEG C). COATED FRUIT WERE COMPARABLE TO NONCOATED FRUIT STORED IN CONTROLLED ATMOSPHERES. THE INCIDENCE OF CORE BREAKDOWN IN < BARTLETT > PEARS AND SUPERFICIAL SCALD IN < D'ANJOU > PEARS WERE LOWER IN COATED FRUIT. NORMAL FRUIT RIPENING WAS ADVERSELY AFFECTED BY THE COATING COMPOUNDS, PARTICULARLY IN < BARTLETT > PEARS.

Details

Original title: EFFECT OF TWO POLYMERIC COATINGS ON FRUIT QUALITY OF < BARTLETT > AND < D'ANJOU > PEARS.
Record ID : 1988-1882
Languages: English
Source: J. am. Soc. hortic. Sci. - vol. 113 - n. 2
Publication date: 1988/03
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Internal breakdown; Scald; Coating (food); Chilling; Organoleptic property; Pear; Ripening (fruit); Fruit