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ARS Home » Pacific West Area » Wenatchee, Washington » Physiology and Pathology of Tree Fruits Research » Research » Publications at this Location » Publication #154137
Title: ANJOU PEAR FRUIT QUALITY AS INFLUENCED BY PAPER WRAPS WITH INORGANIC AND ORGANIC MATERIALS.

Author
item Drake, Stephen
item ELFVING, D.C. - WSU, WENATCHEE, WA
item BRADEN, L. - OPERATIONS MGR. WRAP PACK

Submitted to: Journal of the American Pomological Society
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/2/2004
Publication Date: 11/1/2004
Citation: Drake, S.R., Elfving, D., Braden, L. 2004. Anjou pear fruit quality as influenced by paper wraps with inorganic and organic materials. Journal of American Pomological Society 58:129-134.

Interpretive Summary: For decades, pears have been individually wrapped in paper impregnated with petroleum oils, fungicides, antioxidants and minerals to help control various disorders and reduce postharvest decay problems. Paper wraps have been used in the Washington State fruit industry since the early 1900s. Initially, paper wraps were used to cushion the fruit when in transit and to isolate decay. Use of oil impregnated paper in conjunction with inorganic materials to control decay and reduce physiological disorders has become the standard. Recent concern over the use of chemicals has generated an interest in the incorporation of organic compounds in paper wraps to reduce storage disorders. This resarch was initiated to investigate the incorporation of organic compounds in paper wraps, their influence on fruit quality after storage and to compare these organic compounds with existing materials. 'Anjou' pears packed after harvest and stored in regular atmosphere and controlled atmosphere storage for periods not to exceed 20 days can be wrapped in paper containing either 3 to 9% oil with C&E or Biox A&E and maintain good quality. Use of paper containing DPA is possible with acceptable scores for appearnce and finish, but some scald should be anticipated. Use of DPA in the paper wrap beyond 120 days of storage would result in excessive damage in the form of scald. Use of organic oils (lemon, clove, citronella) in pear wraps may have some value, but storage of fruit in these type of papers is limited at best. Quality of pears in wraps containing organic oils is approximately equivalent to use of only dry paper and does not produce the quality outcome of the industry standad wrap (3% C&E). If pears are to be held in long-term CA storage (210 days), only paper wraps containing 3 or 6% C&E should be considered. When packing pears after loose storage in bins, the best quality fruit was wrapped in paper containng 3% C&E. Fruit in paper containing DPA or DPA + Cu displayed excessive amounts of scald.

Technical Abstract: Anjou pears packed after harvest and stored in regular atmosphere and controlled atmosphere storage for periods not to exceed 120 days were wrapped in paper containing either 3 to 9% oils with C&E (copper and ethoxyquin) or Biox A&E and maintained good quality. Use of paper containing DPA (diphenylamine is possible with acceptable scores for appearance and finish, but some scald should be anticipated. Use of DPA in the paper wrap beyond 120 days of storage resulted in excessive damage in the form of scald. Use of organic oils (lemon, clove, citronella) in pear wraps may have some value, but storage of fruit in these type of papers is limited at best. Quality of pears in wraps containing organic oils was approximately equivalent to use of dry paper and did not produce the quality of the industry standard wrap (3% C&E). If pears are to be held in long-term CA storage (210 days), only paper wraps containing 3 or 6% C&E should be considered. When packing pears after loose storage in bins, the best quality fruit was wrapped in paper containing 3% C&E. Fruit in paper containing DPA or DPA + Cu displayed excessive amounts of scald.