Calcium Ascorbate Coating Improves Postharvest Quality and Storability of Fresh-Cut Slices of Coscia and Abate Fétel Pears (Pyrus communis L.)

Flesh firmness is closely related to fruit ripeness and typically a reliable indicator of shelf-life potential so it could be considered crucial quality index for the determination pear quality. softening after cutting considerably affect consumer acceptance fresh-cut pears (Pyrus communis L.). Indeed, mechanical stress (cutting, peeling, etc.) lead ethylene production that results in hydrolysis pectic substances cell walls. The effectiveness an edible coating treatment on physical-chemical, nutraceutical, sensorial analysis was evaluated two cultivars: summer-ripening ‘Coscia’ late-ripening ‘Abate Fétel’, both harvested at their commercial ripening stage. Pear slices were treated with calcium ascorbate, xanthan gum or HPMC stored 4 °C 12 days. Weight loss, flesh firmness, soluble solid content, titratable acidity, ΔE color, browning surface, total polyphenol antioxidant capacity measured. Sensory carried out. Results showed ascorbate applied significantly extended because inhibited color changes cultivars over seven days storage. Furthermore, revealed higher lower content phenols during cold