Abstract
BACKGROUND: Pears are exported in large quantities from South Africa, resulting in large revenues. Minimisation of quality losses once the fruit has reached the export destination is as important as following strict export and distribution protocols. Kafirin can form edible films. In this study an edible coating made from 20 g kg(-1) kafirin coating solution was applied as a postharvest treatment to retard quality deterioration of 'Packham's Triumph' pears during storage at the typical ripening temperature (20 °C). Changes in physicochemical and sensory quality were monitored over a period of 24 days. RESULTS: The kafirin coating was unable to retard the onset of ripening but decreased the respiration rate and retarded the progression of senescence. However, moisture loss was exacerbated in the kafirin-coated fruit during ripening at 20 °C, especially towards the end of the shelf-life. CONCLUSION: The kafirin coating extended the eat-ripe quality of the pears by 1-2 weeks. However, the appearance of the fruit was unacceptable after 14 days of storage in terms of wrinkled skin. Further work is needed to improve the water barrier properties of the kafirin coating by incorporating a wax or triglyceride into the coating formulation or more simply by applying a kafirin coating to waxed fruit.
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Claims 7
Claim · model-written summary
Kafirin coating did not retard the onset of ripening of Packham's Triumph pears.
PyrusNot reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The kafirin coating was unable to retard the onset of ripening but decreased the respiration rate and retarded the progression of senescence”
t0“pears”
Claim · model-written summary
Kafirin coating decreased the respiration rate of pears.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The kafirin coating was unable to retard the onset of ripening but decreased the respiration rate and retarded the progression of senescence”
t0“pears”
Claim · model-written summary
Kafirin coating retarded the progression of senescence of pears.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The kafirin coating was unable to retard the onset of ripening but decreased the respiration rate and retarded the progression of senescence”
t0“pears”
Claim · model-written summary
Moisture loss was exacerbated in kafirin-coated pears during ripening at 20 C, especially towards the end of shelf-life.
- Treatment
- kafirin-coated fruite0
- Outcome
- moisture losse0
- Direction
- exacerbatede0
- Qualifier
- especially towards the end of the shelf-lifee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“moisture loss was exacerbated in the kafirin-coated fruit during ripening at 20 °C, especially towards the end of the shelf-life”
t0“pears”
Claim · model-written summary
Kafirin coating extended the eat-ripe quality of the pears by 1-2 weeks.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The kafirin coating extended the eat-ripe quality of the pears by 1-2 weeks”
t0“pears”
Claim · model-written summary
The appearance of coated pears was unacceptable after 14 days of storage because of wrinkled skin.
- Outcome
- appearance of the fruit was unacceptablee0
- Qualifier
- after 14 days of storage in terms of wrinkled skine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the appearance of the fruit was unacceptable after 14 days of storage in terms of wrinkled skin”
t0“pears”
Claim · model-written summary
Further work is needed to improve the water barrier properties of the kafirin coating by adding a wax or triglyceride or applying it to waxed fruit.
- Outcome
- improve the water barrier properties of the kafirin coatinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Further work is needed to improve the water barrier properties of the kafirin coating by incorporating a wax or triglyceride into the coating formulation or more simply by applying a kafirin coating to waxed fruit”
t0“pears”
The same questions in other papers
storage · quality: general · Pyrus (pears)Positive and negative results
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- no effect
- positive
- positive
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See all 10 papers →storage · quality: postharvest · Pyrus (pears)Positive and negative results
13 papers in the same direction as this paper · 3 in the opposite direction
- positive
- negative
- no effect
13 papers more in this group
See all 17 papers →storage · physiology: respiration · Pyrus (pears)Results agree
2 papers in the same direction as this paper
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.