Quality Attributes of d'ANJOU Pears After Different Wax Drying Temperatures and Refrigerated Storage

Abstract

Half-cooling times for hot (60°C) and cold (OOC) dried waxed pears in boxes, were identical and equal to I7 h. Waxed hot dried pears required an additional 21 h to equilibrate to holding room temperature. Waxing of pears modified the ripening pattern dependent upon whether the waxed pears were hot or cold dried. Waxed hot and cold dried pears exhibited lower external, but higher internal concentrations of COz than nonwaxed fruit. After proloiiged storage waxed cold dried pears required more time to develop the characteristic ripe yellow color and retained firmness longer than either waxed hot dried or non-waxed pears. Waxed hot dried pears were slower to develop yellow color and retained,firmness longer than nonwaxed pears. Pears waxed immediately after harvest or after 90 days of cold storage demonstrated increased ripening time compared to nonwaxed fruit.

Lipid Addition to Improve Barrier Properties of Edible Starch‐based Films and Coatings

“…Water loss from fresh fruits and vegetables leads to a decrease in turgor and weight of the product with the consequent quality and economical losses during commercialization (Avena Bustillos and others 1994). The most well known and oldest coating technique was the application of natural waxes and lipid coatings on specific fruits and vegetables to reduce dehydration, fungi attack, and abrasion during processing and to improve appearance by adding glossiness (Hardenburg 1967, Paull and Chen 1989, Drake and Nelson 1990and 1991, Baldwin 1994, Hagenmaier and Baker 1994, Baldwin and others 1997. Limitations to their use are poor mechanical properties and oily appearance in some products others 1994, Baldwin andothers 1997).…”

Quick dissolvable, edible and heatsealable blend films based on konjac glucomannan – Gelatin

“…Wax coating, casein or lipoprotein -''skin forming'' -coating and polysaccharide film formulation (such as starch and chitosan) are still the most representative examples of edible films (Drake, Cavallieri, & Kupferman, 1991;Gennadios & Weller, 1990;Gennadios, Brandenburg, Weller, & Testin, 1993a, Gennadios, Park, & Weller, 1993b, 1993c, 1993dGuilbert & Biquet, 1989;Guilbert, Gontard, & Gorris, 1996). Edible films have to overcome several drawbacks, mainly related to their limitations in terms of their poor heatseal, mechanical, appearance and rheological properties (Koelsch, 1994).…”

Effect of kafirin protein coating on sensory quality and shelf‐life of ‘Packham's Triumph’ pears during ripening

“…Edible coatings for pome fruit have long been investigated to extend fruit quality and shelf‐life 1, 2. To retard ripening, the edible coating acts as a gas barrier through modification of the fruit's internal atmosphere by increasing CO 2 and decreasing O 2 concentrations, typical of modified atmosphere packaging 3.…”