Effects of various coatings and antioxidants on peel browning of 'Bartlett' pears

Peel browning of 'Bartlett' pears (Pyrus communis L) caused by various mechanical injuries during postharvest handling results in a reduction in visual quality. Various commercial and experimental coatings and antioxidants with potential to reduce peel browning of pears have been evaluated. Treatment with 0.2% diphenylamine (DPA) or 0.3% ethoxyquin (Eth) reduced peel browning on 'Bartlett' pears induced by vibration, rolling or scuffing. However, this effect only lasted for about 5 days when treated pears were stored at 0degreesC. For the consideration of practical use, pears would have to be treated and packed shortly before transport to achieve a reduction in peel browning. DPA and Eth did not reduce peel browning on pears induced by handling at 20degreesC after treatment. It is suggested that tight-fill packaging and use of DPA or Eth would best reduce peel browning. (C) 2004 Society of Chemical Industry.