Effects of polysaccharide and polyamines based coatings on postharvest storage life of pear fruit in different packing

Abstract

The nutritional value of fruits is attributed to beneficial compounds for human health. This study investigates the parameters influencing changes in pear fruits' physical and chemical characteristics. The study's key findings reveal that the highest fruit firmness was observed in the spermidine treatment and zip-lock plastic coating, reaching 5.16 N, approximately 2.5 times greater than the firmness of uncovered fruits. The lowest percentage weight reduction was obtained with this coating and packaging, with a value of 20.74% compared to the first day of storage. Polyamine coatings significantly affected L*, b*, chroma index, and color changes, leading to fewer changes than other coatings. The results were statistically analyzed using SAS software in the chemical properties section. The highest levels of total phenol and flavonoid content were observed in the spermidine coating and zip-lock plastic packaging, with values of 30.01 and 78.24 µMQ/100Gfw, respectively. Moreover, the highest antioxidant content and solid substance levels were 48.24 and 11.5, respectively. In conclusion, zip-lock plastic coating and spermidine treatment proved to be the most suitable packaging method, and the concentration of putrescine coating was optimal for preserving pear fruit characteristics in this study.