Studies on waxing of pear: Effect of cold storage and shelf-life environments on the storage behaviour and quality of pear cv. Patharnakh

The fruits of pear cv. Patharnakh harvested at physiological maturity were divided into two lots. On one lot, citrashine wax was applied with cotton swab, whereas second lot was kept untreated for comparison. These fruits were packed in CFB boxes and stored in walk-in-cool chambers at 0–1°C temperature with 90–95% RH for 30,60 and 90 days. The post-cold storage ambient shelf-life was studied at room temperature for 24, 48 and 72 hours and in refrigerator for 48, 96 and 144 hours. The organoleptic rating (OR) calculated on the basis of fruit appearance, taste and flavour was found to be highest (above 7 as per Hedonic scale) up to 60 days of storage and significantly reduced after 90 days. The waxed fruits had slightly better score than non-waxed fruits. The fruits up to 60 days recorded minimum weight loss, retained crisp texture and optimum level of soluble solids and acid content. The core browning which was almost negligible up to 60 days of storage suddenly increased after 90 days. The occurrence of core browning was higher in non-waxed fruits. The post-storage studies revealed that the waxed fruits could be kept for 72 hours at ambient temperature and for 144 hours in refrigerator after 60 days of cold storage.