Effect of waxing and packaging on storage of pear cv. Punjab Beauty

Fruits of pear cv. Punjab Beauty were harvested on physiological maturity (July 21^st), waxed with Citrashine^® and packed in corrugated fibre board (CFB) cartons and wooden boxes of 4 kg capacity each. For the treatment as control, distilled water was used and packaging was similar as treated ones. Fruits were stored at 0–1°C, RH 85–90 percent for 30, 45, 60, 75 and 90 days. After each storage interval, fruits were analyzed for various physico and biochemical parameters. Physiological loss in weight (PLW), shriveling and spoilage increased, however, fruit juice content, fruit firmness and palatability rating decreased with the increase in the storage period. Minimum PLW, shriveling and spoilage percentage were noted in the waxed fruits packed in the CFB cartons and maximum in nonwaxed fruits packed in wooden boxes. No core browning was observed upto 60 days of cold storage in waxed fruits packed in CFB cartons. The colour of fruits changed from greenish yellow to yellowish green in waxed fruits and yellowish to grayed yellow in non-waxed fruits. Total soluble solids increased and acidity decreased with the prolongation of storage period. Total, reducing and non-reducing sugars exhibited continuous increase with the increase in storage period. It may be concluded that waxed fruits could be cold stored for 75 days and non-waxed fruits for 60 days in CFB cartons with minimum weight loss, spoilage, excellent appearance and better fruit quality. CFB packaging proved better than wooden boxes. The non-waxed fruits stored in wooden boxes have more of spoilage and shrivelling due to loss of weight and firmness.