EFFECT OF WAX COATING ON STORAGE LIFE AND FRUIT QUALITY OF FIVE ASIAN PEAR (PYRUS PYRIFOLIA) CULTIVARS

Waxing pretreatment with 1% and 2% Semperfresh before packaging in PVC film, extended storage life of Xiang Sui and Pien Pu pears but caused injury to Pathanak, Song Moe and Yokoyama Wase pears.
Injury symptoms were hastened by either lower temperature or higher concentration of wax.
Waxed Xiang Sui pears had a storage life with acceptable quality of about 3 weeks at 17°C and room temperture which was 1–2 weeks longer than the unwaxed control.
At 3°C Xiang Sui pear could be stored for 60 days, waxing did not extend storage life but gave the fruit better quality.
Waxing delayed ripening of Pien Pu pear for one week at 17°C and room temperature, and for 2 weeks at 3°C compared with unwaxed fruits.
Waxed Pien Pu pears had a storage life at the ripe stage of 11 weeks, 6 weeks and 3 weeks at 3°C, 17°C and room temperature respectively.

Waxing of Xiang Sui and Pien Pu pear slowed down the rate of ripening by retarding loss of flesh firmness and the change of skin color.
Rate of decrease of malic acid and chlorophyll content was also slowed down at low temperature with waxing treatment. %TSS decreased during storage in all treatments.
Low storage temperature or waxing did not significantly alter the change of %TSS content.
Ascorbic acid content decreased more rapidly when pears were stored at low temperature or with waxing.
Weight loss was greater at room temperature.
Waxing reduced weight loss at all storage temperatures.

III International Workshop on Temperate Zone Fruits in the Tropics and Subtropics

J. Sornsrivichai, J. Uthaibuthra, A. Thongaram

https://doi.org/10.17660/ActaHortic.1990.279.58