Effect of Pomegranate, Grape and Kiwifruit Juice and Extract on Postharvest Quality of Intact Pear Fruits

Fruits and vegetables contain an array of antioxidant compounds. In this experiment, the effect of pomegranate, grape and kiwifruit juice or extract viz., pomegranate husk on pear fruits were investigated and compared with chitosan 1.5% and distilled water (control). The changes in the ascorbic acid, total soluble solids, total acid, weight loss, firmness and peroxidase and polyphenol oxidase activity of fruits were monitored during 60 days storage at 4±2°C. Combination of kiwifruit juice with pomegranate or grape juices reduced ascorbic acid and total soluble solids losses, suppressed peroxidase and polyphenol oxidase activity and maintained the firmness of intact pear fruits in storage compared to the control. Based on the findings of this study, natural fruit antioxidants can be recommended as a potent source of antioxidant coating for intact pears, as these compounds may delay pear fruit ripening and reduce the loss of fruit nutritional value.