‘d’ Anjou’ Pear Fruit Quality as Influenced by Paper Wraps Infused with Inorganic and Organic Materials

Abstract

‘d'Anjou’ pears wrapped in paper containing either 3, 6, or 9% oil with Copper & Ethoxyquin (Cu & E) or Biox A or E, packed after harvest and stored in regular atmosphere and controlled atmosphere storage, for periods not exceeding 120 days, maintained good quality. Storage of pears in paper containing diphenylamine (DPA) produced acceptable scores for appearance and finish, but some superficial scald occurred. Use of DPA, or DPA + Cu, in the paper wrap beyond 120 days of storage resulted in excessive damage in the form of scald. Quality of pears in wraps containing organic oils (lemon, clove, citronella) was approximately equivalent to use of dry paper and did not meet the quality of the industry standard wrap (3 % oil + Cu & E). If pears are to be held in long-term CA storage (210 days), only paper wraps containing 3 or 6 % oil + Cu & E should be considered. When packing pears, after loose storage in bins, the best quality fruit was obtained by wrapping the fruit in paper containing 3 % oil + Cu & E.