Effect of edible coatings developed from chitosan incorporated with tea seed oil on Japanese pear

Edible coatings were prepared with 1% (w/v) chitosan (CH) incorporated 0.05%, 0.25%, or 0.5% tea seed oil (TSO). The physicochemical properties and antifungal ability on Botrytis cinerea (B. cinerea) of the films investigated. CH TSO applied to preserve pears (Pyrus pyrifolia Nakai) then fungal decay, respiration rate, other characters determined throughout storage at 25 °C 85 ± 5% relative humidity (RH). Coating pure led significant reductions in apparent viscosity dispersions, thickness while increases water vapor permeability (WVP), moisture content (MC) film. Coatings did not result a effect terms weight loss firmness during storage. In contrast, enhanced downward trend rate increased total soluble solid fruit. Adding coating both vitro vivo inoculated spore suspension B. cinerea.