The effect of some natural compounds in shelf-life and quality of Pear fruit (Esfahan Shah mive cultivar)

The effects of some natural compounds on shelf-life of pear fruit were studied. For this, mallow mucilage edible coating and thymus essential oil were used. Thymus essential oil in two concentrations of 250 and 400ppm were applied. Mucilage was added to Thymus as 20 percent of total weight (w/w), to understand the interaction effects. Fruit decomposition, consistence, TSS, pH, total acidity, flavor and weight reduction percent were measured on different periods of storage duration including; 0, 20, 40, and 60 days. Results indicated, fruit decay decreased and firmness increased as essential oil or in mixture with mucilage was applied. Further, total soluble solid in those fruits treated with thymus essential oil increased, as the shelf-life duration extended. Application of mallow mucilage led to better fruit water conservation in comparison with control. This treatment cause more firmness and decrease of total soluble solid. None of treatment could not affect titrable acidity and pH. Application of thymus essential oil as an antioxidant caused less fruit color disappearance and strengthened the fruit flavor. Using thymus essential oil in two concentrations decreased peroxides activity and consequently inhibited fruit enzymatic browning.