EDIBLE COATINGS COMPOSED OF METHYLCELLULOSE,

STEARIC ACID, AND ADDITIVES TO PRESERVE

QUALITY OF PEAR WEDGES

GUADALUPE I. OLIVAS, JOSE J. RODRIGUEZ and

GUSTAVO v . BARBOSA-CANOVAS~

Depa-nt of Biological Systems Engineering

Washington State University
P.O.Box 6120
Pullman, WA 99164-6120

Accepted for Publication July 29, 2003

ABSTRACT

The ability of methylcellulose and methylcellulose-stearic acid coatings to

preserve the quality of Anjou pear wedges stored at 4C and 78% relative
humidity over a period of 12 days was assessed. The effect of some additives
(ascorbicacid, calcium chloride, and sorbic acid) alone or in combination with
the edible coatings was also evaluated. The use of edible coatings and additives
prolonged the shelf life of treated samples by retarding browning and enhancing
texture when compared to control samples. Methylcellulose-stearicacid coatings
played an important role in avoiding weight loss, while methylcellulose-only
coatings showed poor water vapor bam'er properties. Pear wedges coated with
the methylcellulose-stearic acid formulation contained higher amounts of hexyl
acetate throughout the storage period, probably due to synthesis by wounded
tissuefrom the stearic acid contained in the coating. No effect from the applied
treatments on the titratable acidity, soluble solids content, and microbial load
of treated pear wedges was found.

INTRODUCTION

Retail fruit prices in the United States showed the steepest price increase of
all food products from 1982 to 1997; nonetheless, fruit consumption steadily
grew regardless of economic considerations, probably due to the growing public
awareness of the associated health benefits. This was also confirmed by an
increase of 23 % in the consumption of fresh fruits compared to a 2 % increase
in the consumption of processed fruit during the same period, even though fresh

'Corresponding author. TEL: (509) 335-6188; EMAIL: barbosaQmail. wsu.edu

Journal of Food Processing Preservation 27 (2003) 299-320. All Rights Resewed.

OCopyright 2003 by Food & Nutrition Press, Inc., Trumbull, Connecticut. 299
300 G.I.OLTVAS, J.J. RODFUGUEZ and G.V. BARBOSA-CANOVAS

fruit prices increased 138% while processed fruit prices only increased 54%
(USDA 1999). Pears are primarily consumed as fresh fruit (Kadam ef al. 1995).
-
Consumption of fresh pears increased 30% in the United States between 1980
and 1997 while processed pear consumption decreased -31 % over the same
period (USDA 1999). The increased consumer demand for foods as natural and
as fresh as possible (Sloan 2001) and the demand for fresh-like, high quality
products, and at the same time, products that are convenient and ready-to-eat,
requires the development of minimally processed fruits and vegetables that can
sustain a natural and fresh quality for extended periods of time.
The development of minimally processed, ready-to-eat fruits is unfortunate-
ly difficult since fresh-cut products are vulnerable to faster deterioration due to
the removal of natural protective skin and the resulting damage to cells and
tissues, causing degradation in the color, texture, and flavor of fruits (Watada
and Qi 1999), which greatly reduces shelf-life (Watada ef al. 1996). Fresh-cut
pears can undergo quality deterioration processes such as browning, microbial
spoilage, weight loss, and textural changes.
Disruption of the fruit tissue causes browning by exposing suitable
substrates such as phenolic compounds to the oxidizing action of oxygen,
coenzymes (e.g., copper), and oxidizing enzymes (Ahvenainen 1996).
Antioxidants such as sulfur-containing amino acids, carboxylic acids, ascorbic
acid, 4-hexylresorcinol, honey, and pineapple juice can be used to reduce or
prevent browning (Iyengar and McEvily 1992; Lozano ef al. 1993; Monsalve-
Gonzalez ef al. 1993; Gil el al. 1998; Sapers and Miller 1998; Buta e? al. 1999;
Chen ef al. 2000; Son ef al. 2001; Lee ef al. 2003).
Increase of the exposed surface of fruits due to slicing greatly improves the
chances for microbial spoilage, because high-moisture, high-sugar-content
surfaces represent a great opportunity for microorganisms to colonize and grow
(Nguyen-The and Carlin 1994). To avoid microbial spoilage of fresh cut fruits,
antimicrobials like benzoic acid, sodium benzoate, potassium sorbate, and
propionic acid may be used (Baldwin er al. 1995). However, diffusion of the
preservative into the fruit can decrease its effectiveness over time (Vojdani and
Torres 1990).
Decline of the texture of fresh-cut fruits has been related to loss of turgor
caused by water loss and to degeneration of the structure of the lamella media
in intercellular regions. The onset of this defect can be delayed by controlling
water migration and by the addition of calcium chloride (Rocha ef al. 1998;
Poovaiah ef al. 1988; Ponting ef al. 1971, 1972), which strengthens plant cell
walls through its ability to cross link with pectins (Sams 1999).
Considering all the previously discussed factors that promote quality loss,
edible coatings may offer a means of extending the shelf-life of fresh-cut pears.
Edible coatings can be applied to fresh pear wedges to regulate transfer of
moisture, oxygen, carbon dioxide, aroma, and flavor compounds, thus retarding
 EDIBLE COATINGS TO PRESERVE QUALITY OF PEAR WEDGES 30 1

respiration and enzymatic reactions, and therefore delaying changes in color,

flavor, and texture. Edible coatings can also serve as carriers of additives.
Coatings carrying antimicrobials can keep the preservatives on the cut fruit
surface avoiding their diffusion into the fruit (Baldwin ef al. 1995). Antioxidants
and texture enhancers can also be added to edible coatings to maintain fruit
quality.
Numerous studies related to the use of edible coatings to extend the shelf-
life of minimally processed fruits have been carried out. Wong ef al. (1994),
Baldwin et al. (1995), and Park (1999) summarize some of the most relevant
results. Literature dealing with coated fresh pears also can be found, but it
mainly focuses on the coating of whole pears, rather than sliced pears (Amarante
et al. 2001a, b, c; Ju and Curry 2000; Sumnu and Bayindirli 1994; Sornsrivichai
ef al. 1990; Meheriuk and Lau 1985). Thereby, the objective of this work was
to evaluate the effectiveness of edible coatings as a means to controlling quality
loss in fresh-cut pears. The studied treatments were coating with cellulose-based
films, coating with cellulose-fatty acid based films, and the addition of solutions
of ascorbic acid, calcium chloride, and sorbic acid.

MATERIALS AND METHODS

The study was conducted using Anjou pears obtained from a local
supermarket at the commercial ripeness stage. Pears were stored at 4C and 90%
RH until used. A total of 31 pears were used. Each pear was cut into eight
wedges. Slicing was accomplished with a stainless-steel slicer. Fresh-cut pear
wedges were immediately subjected to one of the following treatments:

(1) Immersion in water (control).

(2) Immersion in an aqueous solution of 1% ascorbic acid, 0.25% calcium

chloride, and 0.1 % potassium sorbate (VitC-CaC1,-PS).

(3) Immersion in an aqueous solution of 1% ascorbic acid, 0.25% calcium

chloride, followed by the application of a methylcellulose based coating
containing potassium sorbate (Vit C-CaC1, + MC).

(4) Immersion in an aqueous solution of 1% ascorbic acid, 0.25% calcium

chloride, followed by the application of a methylcellulose-stearic acid based
coating containing potassium sorbate (Vit C-CaCl, + MC-SA).

Since eight wedges per pear were available, two wedges were randomly
treated with each of four treatments so that the variation among pears could be
302 G.I. OLIVAS, J.J. RODRIGUEZ and G . V . BARBOSA-CANOVAS

blocked out. Pear wedges were then stored for posterior analysis. The whole
process was repeated independently on three separate days as replications.

Coating Preparation
A method adapted from that described by Kamper and Fennema (1984) and
Quezada er al. (2000) was employed for the preparation of coatings. To prepare
the methylcellulose solution, 100 g of methylcellulose (MC) molecular weight
14,000 (Aldrich Chemical Company Inc., Milwaukee, WI) were solubilized in
500 mL of distilled water at 90C under magnetic stirring for 10 min to wet the
powder and to obtain consistent dispersion. While stirring, 12.5 g of polyethyl-
ene glycol molecular weight 1,450 (Sigma Chemical Co., St. Louis, MO) and
1.03 g of potassium sorbate were added to the solution. Distilled water (250
mL) and absolute ethanol (250 mL) (AAPER Alcohol and Chemical Co.,
Shelbyville, KY), both at IOC, were added to the solution and hence decreased
the solution temperature to 70C. The solution was stirred for 5 min and then
stored overnight at 5C to reduce the amount of air trapped in the solution. The
solution was then degassed in a vacuum oven VRW 1410 (Sheldon Manufactur-
ing, Cornelius, OR) at 5 in Hg absolute pressure.
Methylcellulose-stearic acid (MC-SA) solution was prepared similarly to
methylcellulose solution, except 10 g of stearic acid (SA) (Sigma Chemical Co.,
St. Louis, MO) were added prior to stirring the solution for last 5 min; also 1
g of glycerol alpha-monostearate (TCI America, Portland, OR) was added to
increase the stability of the emulsion. Previous studies (unpublished observa-
tions) showed that higher amounts of SA in the coating solution produced a thick
white film on the pear surface that was visually unacceptable. The solution was
homogenized for 1 min at 20,000 rpm in a Benchtop Homogenizer PT 10/35
(Brinkmann Instruments, Westbury, NY).
Methylcellulose (MC) of low molecular weight was chosen for the
elaboration of the coatings because oxygen permeability (OP) and water vapor
permeability (WVP) increase as the molecular weight of the MC increases (Park
er al. 1993). A high molecular weight PEG was used because high molecular
weight plasticizers improve the vapor barrier properties of the film (Donhowe
and Fennema 1993). Ethanol was used in the coating solution to reduce drying
time and to obtain transparent and shiny films (Quezada er al. 2000).

Coating Application
Coating was applied by dipping the pear wedges in corresponding solutions
depending on the treatment. In the first treatment (control) wedges were
submerged for 3 s in water, while in the second treatment (VitC-CaC1,-PS)
wedges were submerged in a solution of ascorbic acid (1 %), calcium chloride
(0.25 %), and potassium sorbate (0.1 %). For treatments VitC-CaC1, + MC and
 EDIBLE COATINGS TO PRESERVE QUALITY OF PEAR WEDGES 303

VitC-CaC1, + MC-SA, the pear wedges were submerged first for 3 s into a
solution of ascorbic acid (1%) and sodium chloride (0.25%), and then dipped
for 4 s into the methylcellulose (MC) solution for treatment VitC-CaC1, + MC
or into the methylcellulose-stearic acid (MC-SA) solution for treatment VitC-
CaCl, + MC-SA. After dipping, pear wedges were drained for 10 min and
those coated with MC and MC-SA solutions were dried at 37C for 25 and 30
min, respectively, in a food dehydrator (Excalibur 3924T) (Sacramento, Ca).
Pear wedges were put on plastic trays and stored in controlled chambers at 4C
and 78% (f 2) RH for 12 days for subsequent analysis.

Weight Loss
To determine the effectiveness of the applied treatments as moisture-
barriers, the weight of eight pear wedges from each treatment was monitored
during the storage period. It was considered that weight loss corresponded
almost exclusively to water loss since migration of other components such as
aromas or flavors is practically imperceptible in terms of weight. Weight percent
loss relative to the initial weight was calculated by weighing the samples every
two days, in triplicate.

Texture
Texture parameters of pears were determined with a Universal Texture
Analyzer TA.XT2 (Stable MicroSystems) using a texture profile analysis (TPA)
at days 0, 3, 6, 9, and 12. The studied attributes were hardness, adhesiveness,
springiness, cohesiveness, chewiness, and gumminess. Three cylinders
measuring 10 mm diameter each were obtained from each wedge by using a
powered rotating core borer (cylinder orientation perpendicular to the core of the
pear). Three wedges per treatment were used obtaining a total of nine cylinders
per repetition. The height of the specimen was adjusted at 15 mm using a
parallel-bladed trimming saw. A flat plate applying 25% compression was used.
Pretest speed, test speed, and posttest speed were all set at 1 d s . Triplicates
of each treatment were evaluated.

Microbial Analysis
Quantification of aerobic mesophilic microorganisms, molds, and yeast was
conducted initially and at day 7. Two pear wedges (one set) per treatment were
removed from the storage room using sterile plastic bags. Special care was taken
during sampling to avoid microbial contamination. From each set of pear
wedges, 25 g were obtained and placed on a filter stomacher bag (Seeward,
Ltd., London) containing 225 mL of sterilized peptone water (0.1 %), which was
then blended for 90 s using a stomacher, model 400 Lab Blender (Seeward,
304 (3.1. OLIVAS. J.J. RODRIGUEZ and G.V. BARBOSA-CANOVAS

Ltd., London). Serial decimal dilutions of the filtrate in 0.1 %

! peptone were
pour-plated in duplicate on standard methods agar (SMA) (Becton Dickinson &
Co., Sparks, MD) and incubated at 37C for two days to count aerobic
mesophilic microorganisms. Equivalent decimal dilutions were spread-plated on
dichloran-rose bengal-chloramphenicol (DRBC) agar (Becton Dickinson & Co.,
Sparks, MD) and incubated for five days at 21C to count molds and yeast. The
analyses were conducted in triplicate.

Color
The effect of the studied coatings on the browning of pear wedges was
determined by characterizing its surface color using a Minolta CM-2002
colorimeter (Minolta Camera Co., Osaka). Readings were obtained in CIELAB
scale (L*,a*, b*). Three wedges per treatment were taken and six color
measurements made at three locations in each sample, totaling eighteen
measurements per treatment per replicate. Triplicates of each treatment were
measured. Coatings were not removed from pears prior to testing. Color was
measured every 3 days for 12 days. The browning index (BI) was calculated and
used as an indicator of the intensity of brown color (Guerrero et al. 1996). The
Browning Index was calculated as follows:

1oO(~-0.31) where a * + 1.75L*

Bl= X=
0.172 5 . 6 4 5 L * + ~ -3.012b*
*

Titratable Acidity and Soluble Solids Content

Pears malic acid and soluble solids content were quantified every 4 days for
12 days in triplicate. Acid content in pear wedges was determined by titratable
acidity. Five pear wedges were pureed with a commercial hand blender and then
centrifuged at 3670 G in a Sorvall RT 6000B centrifuge (Dupont, Wilmington,
DE) to remove pear juice from the remnant. Acids in the pear juice were titrated
with 0.1N NaOH and expressed as mg of malic acid per 100 g of pear juice.
Soluble solids in the juice were determined with a refiactometer ABBE 3L
(Milton Roy Company) using a sucrose scale calibrated at 20C. The amount of
juice obtained decreased during storage as water loss in the pear wedges
increased. These higher concentrated juices were conducive to higher values of
malic acid and soluble solids; thus the amount of malic acid and soluble solids
obtained was compensated for weight loss as follows:
 EDIBLE COATINGS TO PRESERVE QUALITY OF PEAR WEiDGES 305

X*( 100- % W J
V=
100

where X is the value for soluble solids or malic acid obtained from pear juice
before weight loss compensation. %Wis the percentage of weight loss at time
t , and V is the corresponding true value for soluble solids or malic acid content
after weight loss compensation.

Volatiles
Concentration of volatiles in pear tissues was determined by gas chromatog-
raphy using the solid phase microextraction (SPME) technique. Samples of pear
juice were taken initially and at days 4, 8, and 12 of storage. The initial samples
were taken 3 h after treatments were applied. Pear juice was obtained and
weight loss compensated for by the same method described in acidity analyses.
A 4.0 mL sample vial was used with 0.65 g NaCl stirred on a stirring plate
mixed with 2.0 mL of pear juice. A SPME device (Supelco Co., Bellefonte,
PA) with a fused silica fiber coated with 65 pm polydimethylsiloxane/
divinylbenzene was exposed to the headspace of the sample for approximately
1h before GC injection. SPME injection was achieved through splitless injection
for 2 min at 200C into a Hewlett-Packard 589011/5970 GC/MSD equipped with
a DB-1 60 m column. Chromatographic conditions were as described by
Mattheis et al. (1991), however the transfer line temperature and ion source was
held at 250C.

Statistical Analysis
The experiment was conducted as a split plot model. All determinations
were conducted in triplicate. Treatments were considered as the whole plot
factor and time as the subplot factor. Data analysis of variance using PROC
GLM of the Statistical Analysis System (SAS Institute, Cary, NC) was
conducted. Specific differences were determined by preplanned orthogonal
contrasts. All comparisons were made at a 5% level of significance (a= 0.05).

RESULTS AND DISCUSSION

All three studied treatments delayed the loss of quality in pear wedges
during refrigeration when compared to the control. The observed effect of
treatments included reduced weight loss, delayed hardness loss, and retarded
onset of browning. Since no difference in the hardness and browning index
among the three studied treatments was found, it can be hypothesized that there
306 G.I. OLIVAS. J.J. RODRIGUEZ and G.V. BARBOSA-CANOVAS

is no effect from the coating on these parameters and that extension of shelf-life
was only due to the presence of ascorbic acid and sodium chloride. If we
consider the possibility of the salt solutions being partially washed away by this
subsequent immersion in the coating solution, then this delay of browning and
hardness loss in the case of the coated pears could result from a combined effect
between the salt solution and the coating. Pear slices immersed in water were
used as a control since the presence of water alone could have reduced the
degradation rate, compared to merely sliced pears. Lee and Krochta (2001)
found that a water-soluble edible coating retarded the oxidation of peanuts, but
also discovered that water alone delayed oxidation.
Results of microbial analyses showed no differences among treatments. Both
aerobic mesophile microorganisms and molds and yeast counts were < 250
CFU for all treatments from initial sampling through day 7.

Weight Loss
Slicing of fruits causes an increment of skinless surface area, making it
conducive to substantial weight loss. Edible coatings can help prevent water loss
by acting as water loss barriers, causing high relative humidity in the surround-
ing atmosphere of the sliced fruits and thus reducing the gradient to the exterior.
Although a significant amount of work can be found in the literature regarding
the use of edible films to reduce moisture loss in fruits (Amarante el al. 2001a;
Garcia et al. 1998; Baldwin et al. 1999; Cameron et al. 1995; McHugh and
Senesi 2000), most has focused on the coating of whole fruits. Figure 1 shows
the weight loss of the studied pear wedges during storage. Treatment Vit C-
CaCl, + MC-SA showed the best properties as a water vapor barrier ( P c
0.05), maintaining 12.55% more weight than the rest of the treatments at the
end of the storage period, which is in agreement with Wong et al. (1994) who
found that coatings containing emulsions of mixed components seem to perform
best as vapor barriers. Vojdani in 1987 found that stearic acid increases the
barrier properties of methylcellulose films. Here, the methylcellulose seems to
provide a network for the stearic acid to disperse.
Treatments Vit C-CaC1,-PS and Vit C-CaCl, + MC performed similarly
to the control ( P < 0.05), allowing water to migrate out of the pear wedges.
Methylcellulose-only coatings showed a low capacity to work as water vapor
barriers, probably due to the high water activity of pear wedges (0.98).
Although methylcellulose is the least hydrophilic of the water-soluble cellulose
ethers [therefore the most resistant to the passage of water vapor (Vojdani
1987)], it seems it is unable to form good films under high relative humidity
conditions. When working under high relative humidity, hydrophilic coatings
may incorporate water into the film structure, increasing their permeability
(McHugh and Krochta 1994). Moisture loss results obtained in this study are
 EDIBLE COATINGS TO PRESERVE QUALITY OF PEAR WEDGES 307

supported by the work realized by Wong et af. (1994), who found that coatings
containing protein or polysaccharide alone provided no detectable protection
against water loss in cut surfaces, where water from the cell tissues is simply
drawn through the coating.

10 , -C Control
--t VitC-CaCI, t MC
-
- -X-
VitC-CaCI,PS
- VitC-CaCI MC-SA

0 T

0 2 4 6 8 10 12
Time (days)

FIG. 1. WEIGHT LOSS FROM PEAR WEDGES STORED 12 DAYS AT 4C AND 78% RH
Control: pear wedges immersed in water. ViC-CaC1,-PS: pear wedges dipped in a solution
containing ascorbic acid, calcium chloride, and potassium sorbate. ViC-CaCI, + MC: pear wedges
dipped in a methylcellulose solution after immersion in a solution containing ascorbic acid and
calcium chloride. VitC-CaC1, + MC-SA: pear wedges dipped in a methylcellulose and stearic acid
solution after immersion in a solution containing ascorbic acid and calcium chloride.

Texture
Texture has been used as an index of fruit quality in both fresh and
processed fruits (Huxsoll el af. 1989). Texture of fruits depends on cellular
organelles and biochemical constituents, water content, and cell wall composi-
tion; any external factors affecting fruits can modify the texture and change the
final product quality (Sams 1999). Changes in texture occur mainly as a result
of changes in the chemistry of the primary cell wall components: cellulose,
pectin, and hemicelluloses. Results of TPA analyses during storage of pear
wedges showed no differences in adhesiveness, springiness, and cohesiveness,
among treatments during storage (P < 0.5) (Table 1).
308 (3.1. OLIVAS, J.J. RODRIGUEZ and G.V. BARBOSA-CANOVAS

TABLE 1 .
CHANGES IN SOME TEXTURE PARAMETERS OF ANJOU PEAR WEDGES COATED
WITH SELECTED FORMULATIONS DURING STORAGE AT 4C FOR 12 DAYS

Adhesiveness Springiness Cohesiveness

Time (days)
Treatment 0 12 0 12 0 12
control -0.420 -0.289 0.600 0.625 0.359 0.429
V~~C-C~CIZ-PS * -0.363 -0.300 0.579 0.597 0.366 0.434
VitC-CaCI2 + MC -0.368 -0.258 0.604 0.595 0.370 0.461
VitC-CaC12 + MC-SA4 -0.492 -0.256 0.608 0.607 0.371 0.445

Pear wedges dipped in water

Pear wedges dipped in a solution containing: ascorbic acid, potassium sorbate, and calcium
chloride
Pear wedges dipped in methylcellulose solution for 4 s after dipped in a solution containing
ascorbic acid and calcium chloride
Pear wedges dipped in methylcellulose and stearic acid solution for 4 s after dipped in a
solution containing ascorbic acid and calcium chloride

Treated pear wedges differed from the control in hardness (Fig. 2). Since
there was no difference among the three studied treatments (P < 0.05),calcium
addition may have been responsible for the higher values of hardness during
storage regardless of the applied coating. Textural changes in maturing fruits
have been attributed to pectin-degrading enzymes, and calcium can maintain the
structure in fruits by interacting with pectic acid in the cell walls, forming
calcium pectate (Rolle and Chism 1987). Ponting el al. (1972) found ascorbic
acid and calcium chloride to have a synergistic effect in maintaining color and
texture in refrigerated fresh apple slices. The behavior of pear wedges regarding
chewiness and gumminess throughout the storage period is also shown in Fig.
2. Control values were always lower throughout the storage period (P < 0.05).
Although Vit C-CaC1,-PS and Vit C-CaCl, + MC showed the same water
loss as the control, the presence of ascorbic acid and calcium chloride probably
helped prevent a decrease in chewiness and gumminess to the level reached by
the control. The positive effect of calcium chloride on texture might be
extended, if instead of immersing the wedges in a calcium chloride solution and
afterwards in an edible coating solution, the additives were included in the
coating solution, thus avoiding the dilution effect. After day 9, an increase in
chewiness and gumminess of the control is observed (P < 0.05),probably due
to loss of water to a critical point at which a compact structure is formed,
causing an increase in chewiness and gumminess beyond this point. According
to Krokida ef al. (2000), the maximum stress at a given compression decreases
 EDIBLE COATINGS TO PRESERVE QUALITY OF PEAR WEDGES 309

as the moisture content decreases, until a critical moisture content is attained,

where further removal of water leads to an increase of maximum stress.

26

22

18

14
10
Chewiness (N.m)

2 1 I 1 1 1

0 2 4 6 8 10 12
Time (days)

FIG. 2. CHANGES IN SOME TEXTURE PARAMETERS OF PEAR WEDGES STORED

12 DAYS AT 4C AND 78% RH
Control: pear wedges immersed in water. VitC-CaCI,-PS, VitC-CaC1, + MC, and
VitC-CaCI, + MC-SA: an average of values for those treatments.

Meheriuk and Lau (1985) showed that whole Anjou pears had higher
firmness values than the control when coated with Pro-long@and Nutri-
Save@coatings. When coated with wax, whole pears were firmer over time
than nonwaxed pears (Sornsrivichai et al. 1990). Application of Nutri-Save@
solutions to Mchtosh apples at concentrations of 1.5% (wt/v) or less showed no
significant retention of fruit firmness when stored at 3C,however, a 2% coating
3 10 G.I. OLNAS, J.J. RODRIGUEZ and G.V. BARBOSA-CANOVAS

caused retention of firmness, although lower than the quality retention found in
conventional controlled atmospheres (Elson et al. 1985). Amarante ef al.
(2001b) found that a small reduction in the internal oxygen partial pressure ( p i )
in pears can substantially delay color change but not softening, which would
require a much lower reduction in p ; for substantial reduction.

Color
Physical injury as from slicing disrupts the cellular integrity of fruits,
causing browning (Vhmos-Vigyhzo 1981). Injuries allow the interaction of
polyphenol oxidase (PPO) and phenolic compounds that are normally separated
by the cell compartments of intact fruits (Luo and Barbosa-Cinovas 1996). PPO
is considered responsible for the browning of pears when cut (Kadam ef al.
1995). Reduction of O2 levels to near 0% is necessary to inhibit browning
caused by this enzyme in many fresh-cut fruit products (Gorny 1997). Browning
index (BI) of pear wedges significantly increased during the first three days of
storage (Fig. 3). From then on, BI of the control was considerably higher
compared to all other treatments (P C 0.05). Vit C-CaC1,-PS, Vit C-CaC12
+ MC, and Vit C-CaCl, + MC-SA had significantly lower browning values
but there was no difference among them (P < 0.05). Most likely, ascorbic acid
was the principal factor responsible for delaying browning, although the addition
of calcium chloride has been known to enhance browning inhibition (Ponting ef
al. 1972; Sapers and Miller 1998; Lee ef al. 2003). Previous works show that
alternative treatments can be used to preserve cut pears from browning. Sodium
erythorbate, calcium chloride, and 4-hexylresorcinol, in combination with a
modified atmosphere, have been successfully used to retard the browning of cut
Anjou pears (Sapers and Miller 1998).

Titratable Acidity and Soluble Solids

According to Sadler and Murphy (1998), acids in fruits tend to decrease
with fruit maturity as sugar content increases. In this study, malic acid
concentration decreased about 12.3% during storage for all studied treatments
(P < 0.05),while soluble solids decreased throughout storage from 13.8 to
13Bx. There was no significant difference between all the studied treatments
and the control (P < 0.05). According to Suwanagul (1996), there are only
slight changes in total soluble solids, titratable acidity, and pH during pear
ripening. In Asian pears coated with wax, Sornsrivichai et al. (1990) found no
effect on soluble solids content, which decreased during storage in coated and
uncoated pears at the same rate. Meheriuk and Lau in 1985 reported that Pro-
long and Nutri Save coatings retained higher acid concentrations than the
control for whole Anjou pears.
 EDIBLE COATINGS TO PRESERVE QUALITY OF PEAR WEDGES 31 1

45 1 T

40

25

0 2 4 6 8 10 I2
Time (days)

FIG. 3. BROWNING INDEX OF PEAR WEDGES DURING STORAGE AT

4C and 78% RH FOR 12 DAYS
Control: pear wedges immersed in water. VitC-CaCI,-PS: pear wedges dipped in a solution
containing ascorbic acid, calcium chloride, and potassium sorbate. VitC-CaCI, + MC: pear wedges
dipped in a methylcellulose solution after immersion in a solution containing ascorbic acid and
+
calcium chloride. VitC-CaCI, MC-SA: pear wedges dipped in a methylcellulose and stearic acid
solution after immersion in a solution containing ascorbic acid and calcium chloride.

Volatiles
Pears produce large amounts of volatiles during ripening and storage, the
principal compounds being ethyl, propyl, butyl, and hexyl acetates, which
account for 70.6% of total volatiles (Tress1 et al. 1975; Kadam e? al. 1995). In
this study, changes in the content of ethanol, ethyl acetate, butyl acetate, and
hexyl acetate were monitored throughout storage, since postharvest handling can
significantly affect aroma production in fruits (Suwanagul 1996). Provided the
application of edible films limits the contact of the fruit with atmospheric
oxygen, and since low 0, and/or high CO, atmospheres generally reduce acetate
ester synthesis in fruits (Fellman and Mattheis 1995; Ke et al. 1994), the flavor
and aroma of the pear wedges could be affected by the presence of the films.

Ethanol. Ethanol accumulation is a product of anaerobic fermentation.

Exposing pears to low 0, levels increases anaerobic respiration and, consequent-
ly, ethanol accumulation (Richardson and Kosittrakun 1995). Initially there was
a significantly higher amount of ethanol with treatment Vit C-CaCl, MC-SA +
(P C 0.05). This indicates the ethanol in the coating solution didnt evaporate
completely. The noticeable decrease in ethanol content with treatment Vit C-
CaCl, + MC-SA during the first four days (Fig. 4) could simply mean that it
312 (3.1. OLIVAS, J.J. RODRIGUEZ and G . V . BARBOSA-CANOVAS

evaporated or used by the fruit as a volatile precursor producing ethyl acetate.

The increase of ethyl acetate with treatment Vit C-CaC1, + MC-SA during the
first four days supports this hypothesis (Fig. 5 ) . According to Mattheis and
Fellman (2000), ethanol can be used by fruits in the production of ethyl esters.
Figure 4 also shows a slight increase in ethanol during storage of the control and
Vit C-CaC1,-PS treatments. According to Richardson and Kosittrakun (1995),
ethanol concentration can also increase during apple and pear ripening in air. At
the end of the storage period, there was no difference in ethanol content among
all treatments (P < 0.05).

Ethyl Acetate. Ethyl acetate was found to be part of a group of odor active
compounds that correlate well with flavor intensity and general acceptability of
pears (Suwanagul 1996). Low O2 and/or high CO, atmospheres enhance the
activity of enzymes such as pyruvate decarboxylase (PDC) and alcohol
dehydrogenase (ADH) resulting in the accumulation of ethanol, which is used
to synthesize ethyl acetate (Ke er al. 1994). In this study, there was a higher
concentration of ethyl acetate in pears coated with treatment Vit C-CaC1, +
MC-SA ( P < 0.05) compared to the other studied treatments and the control
during storage (Fig. 5 ) . Considerably higher values of ethyl acetate in treatment
Vit C-CaC1, + MC-SA (particularly on the fourth day) could be due to
metabolization of the ethanol that remained in the initial coating to ethyl acetate.
Figure 4 shows the abrupt loss in ethanol with treatment Vit C-CaCl, + MC-
SA during the first four days. Compared to similar processes, it has been found
that presence of ethanol in apples produces an increase in the amount of ethyl
acetate (Knee and Hatfield 1981; Mattheis et al. 1991) since apples have been
demonstrated to metabolize exogenously applied ethanol to esters (Knee and
Hatfield 1981; Berger and Drawert 1984). Although ethyl acetate increased
considerably at day four, at the end of storage (12 days) there was no significant
difference between Vit C-CaC1, + MC-SA and all the other treatments and
control.

Hexyl and Butyl Acetate. Approximately 111 volatile compounds have

been isolated from Anjou pear, with the ester groups predominating. The major
esters are hexyl acetate (49.2%) and butyl acetate (22.1%) (Suwanagul and
Richardson 1998). Jennings and Sevenants (1964) described hexyl acetate as a
contributory flavor compound in Bartlett pears. Studies have shown decreased
amounts of esters after prolonged low 0, storage of fruits and their subsequent
ripening under ambient conditions (Chervin er al. 2000; Fellman er al. 1993).
Chervin er al. (2000) found with low 0,storage of crushed pears that butyl,
hexyl, and heptyl acetate were less abundant. Berger and Drawert (1984) found
that although more ethyl esters were produced in apples stored in atmospheres
containing ethanol vapors than under normal conditions, production of butyl and
 EDIBLE COATINGS TO PRESERVE QUALITY OF PEAR WEDGES 313

50
-Control
---c-VitCCaCl,+ MC
- VitC-CaCI;PS
- -x- - %tC-CaCI,+ MC-SA

O J I

0 2 4 6 8 10 12
Time (days)
FIG. 4. CHANGES IN ETHANOL CONTENT OF PEAR WEDGES STORED AT
4C AND 78% RH FOR 12 DAYS
Control: pear wedges immersed in water. VitC-CaCI,-PS: pear wedges dipped in a solution
containing ascorbic acid, calcium chloride, and potassium sorbate. VitC-CaCI, + MC: pear wedges
dipped in a methylcellulose solution after immersion in a solution containing ascorbic acid and
calcium chloride. VitC-CaCI, + MC-SA: pear wedges dipped in a methylcellulose and stearic acid
solution after immersion in a solution containing ascorbic acid and calcium chloride.

- -x- - vitc-caaI+MC-SA
25 i -MIC-C~C\ + MC

*p- - -.

0
0 2 4 6 8 10 12
Time (days)

FIG. 5. CHANGES IN ETHYL ACETATE CONTENT OF PEAR WEDGES STORED

AT 4C AND 78% RH FOR 12 DAYS
Control: pear wedges immersed in water. VitC-CaC1,-PS: pear wedges dipped in a solution
+
containing ascorbic acid, calcium chloride, and potassium sorbate. VitC-CaCI, MC: pear wedges
dipped in a methylcellulose solution after immersion in a solution containing ascorbic acid and
calcium chloride. VitC-CaCI, + MC-SA: pear wedges dipped in a methylcellulose and stearic acid
solution after immersion in a solution containing ascorbic acid and calcium chloride.
314 G.I. OLIVAS. J . J . RODFUGUEZ and G.V. BARBOSA-CANOVAS

hexyl acetate was inhibited by ethanol. It is suggested that this phenomenon

occurs due to a reduced oxidation of lipids and a consequent lack of precursors
to these esters (Fellman et al. 1993). This study did not show a decrease in
butyl and hexyl acetate on coated pear wedges compared to uncoated pears (Fig.
6). In the case of treatment VitC-CaC12 + MC, this could indicate that the
film did not cause anaerobic respiration. However, in the case of treatment Vit
C-CaCl, + MC-SA, it is not possible to ascertain the absence of anaerobic
respiration since identical levels of butyl and hexyl acetate exist at the end of
storage compared to other treatments. This could be due to the oxidation of
stearic acid present in the coating conducive to higher amounts of these esters.
This could be further supported by the noticeable increase of butyl and hexyl
acetate at day four of storage (P < 0.05). The use of fatty acids as substrates
for the production of straight chain alcohols with the same or higher carbon
number is possible by @-oxidation.The smaller the fatty acids chain the higher
the alcohol product, however, it could still be possible with stearic acid (Paillard
1979). Fatty acids with an even number of carbon atoms (e.g., stearic acid) give
rise to butanol and hexanol. Since butyl and hexyl acetate can be produced in
apples from butanol and hexanol (Paillard 1979), it is possible a similar process
occurs in pear, thus volatile analyses do not give a clear idea regarding whether
or not anaerobic respiration is induced in pear wedges coated with Vit C-CaC1,
+ MC-SA; first, because apparently a complete evaporation of the ethanol
contained in the edible coating solution does not occur and, second, because
typical volatiles shown to decrease after low 0, storage of pears (esters like
butyl and hexyl acetate) also can be formed from edible coating components like
stearic acid (Paillard 1979).
This work suggests that edible coatings in cut fruits can supply fruits with
volatile precursors. Supplying intact mature fruits with volatile precursors via
the gas phase during short-time storage PA (precursor atmosphere) can enhance
their ester content (De Pooter et al. 1983; Bartley et al. 1985; Berger et al.
1992; Berger and Drawert 1984).

CONCLUSIONS

The proper combination of lipids, carbohydrates, antioxidants, texture

enhancers, and antimicrobials applied as a coating to fresh-cut pears can increase
the shelf-life and quality of these high moisture commodities. Water loss in pear
wedges cannot be prevented with methylcellulose-based coatings, but the
addition of lipids to hydrocolloid coatings significantly improves their capacity
to work as a barrier to water vapor.
 EDIBLE COATINGS TO PRESERVE QUALITY OF PEAR WEDGES 315

0.016-
h Days: 0 0 0 4 0 8
a 1 0.012
.3

0
Control VitC-CaCli VitC-CaCG + VitC-CaC{ +
PS MC MC-SA

Control VitC-CaCI - VitC-CaCI + VitC-CaCI +

P S MC MC-SA

FIG. 6. CHANGES IN BUTYL AND HEXYL ACETATE CONTENT OF PEAR WEDGES

STORED FOR 12 DAYS AT 4C AND 78% RH
Control: pear wedges immersed in water. VitC-CaC1,-PS: pear wedges dipped in a solution
containing ascorbic acid, calcium chloride, and potassium sorbate. VitC-CaC1, + MC: pear wedges
dipped in a methylcellulose solution after immersion in a solution containing ascorbic acid and
calcium chloride. VitC-CaCI, + MC-SA: pear wedges dipped in a methylcellulose and stearic acid
solution after immersed in a solution containing ascorbic acid and calcium chloride.

To obtain a good coating for fresh cut fruits it is necessary to look, not only
for an efficient barrier to moisture loss that has selective permeability to gases
and good carrier properties, but also is important to consider that the compo-
nents forming the edible coating can interact with fruit components and thus
affect flavor through the production of secondary volatiles when in contact with
wounded tissue. The use of edible coatings as carriers of aroma compounds or
aroma-precursors is another important role edible coatings can play to control
the quality of minimally processed fruits.

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