In-line Application of Porous Wax Coating Materials to Reduce Friction Discoloration of ‘Bartlett’ and ‘d’Anjou’ Pears1,2

Abstract

‘Bartlett’ and ‘d’Anjou’ pears (Pyrus communis L.) were passed through several brushrollers during washing, rinsing, waxing, and drying sequences of a simulated packing process. In-line application of Fresh-Cote, a wax coating formula with porosity, to the pear surface at waxing location of the packing line reduced peel discoloration of ‘Bartlett’, but not ‘d’Anjou’, due to brush friction. Fruits also were subjected to a return flow belt for 5 minutes to simulate the sorting sequence during packing. Fresh-Cote substantially reduced the susceptibility of both ‘Bartlett’ and ‘d’Anjou’ pears to peel discoloration due to belt friction.

Post-Harvest Management and Value Addition in Vegetable Crops

“…They reduce moisture loss and gas exchange, slow down respiration, senescence, and enzyme activity, preserve natural color, flavor, and texture and protect against microbial growth, thus retaining freshness (Mahajan et al, 2014). The coating on the surface of vegetables improves shelf life (Mellenthin et al, 1982), retains volatile flavor compounds (Nisperos-Carriedo et al, 1990) and carries food additives containing anti-microbial agents and anti-oxidants (Kester & Fennema, 1988). Application methods include spraying, dipping, smearing, or brushing directly onto the surface of vegetables, followed by drying to form a modified protective layer.…”