Abstract
Bio-Freshtm edible coatings in four concentrations (0.5, 0.8, 1.0 and 1.2%) were investigated on quality characteristics of conference pears (Pyrus communis L. cv. Conference) with regards to its permeability. The Bio-FreshTM was applied on pears by dipping. It was found that the effect of Bio-FreshTM on pears was significantly effective in maintaining the skin color of green and only coating 1.2% Bio-FreshTM delayed the changes of firmness, soluble solid content and retardation of shriveling and weight loss. Coating of 1.2% Bio-FreshTM showed low permeability to respiratory gases (O2 and CO2) and created modified atmosphere, reduced decay and improved the quality of pears. Increasing concentration of coating on the surface skin of pears blocked the pores and lenticels, providing a drop-down in O2 partial pressure. As a consequence, coating of 1.2% showed low permeability with good quality of pears. The results of this study suggest that coating of 1.2% Bio-FreshTM increased shelf life of pears after 30 days without significant losses in quality.
Key words: Edible coating, dipping, respiration, permeability, quality, gas exchange.
