Ripening behaviour, postharvest quality, and physiological disorders of coated pears (Pyrus communis)

Abstract Pear (Pyrus communis L.) cultivars ‘Bartlett’, ‘Bosc’, ‘Comice’, and ‘Packham's’ were treated at harvest or after cold storage with a carnauba‐based wax emulsion at concentrations of 0, 5, 10, 20, 40, and 100% (v/v) of the commercial formulation. Fruit coated at harvest were assessed for internal partial pressure of O2 and CO2, ripening, physiological disorders, and sensory attributes when held at 20°C and 60–70% relative humidity after achieving the chilling requirement to ripen, whereas fruit coated after cold storage were only assessed for physiological disorders. With the exception of ‘Bosc’, increasing the coating concentration improved the finish of the skin. Only ‘Bosc’ developed off‐flavours when treated with the undiluted coating. Increasing coating concentration reduced fruit internal partial pressure of O2, suppressed ripening and reduced the incidence of senescent breakdown. ‘Comice’ pears treated at harvest with 40% coating concentration and cold stored for 6 months had delayed ripen...