Effect of different packaging materials and storage intervals on physical and biochemical characteristics of pear

The fruits of semi-soft pear ( Pyrus communis ) cv. Punjab Beauty harvested at physiologically mature stage in 3rd week of July were packed in corrugated fiberboard boxes (CFB) with low density polyethylene (LDPE) liners, CFB with high density polyethylene (HDPE) liners, crates with LDPE liners, crates with HDPE liners, CFB, crates and wooden boxes and stored in walk-in-cool chamber at 0–1 °C and 90–95% RH. The fruits were analyzed after 30, 45, 60 and 75 days for physiological loss in weight (PLW), fruit firmness, core browning, spoilage, total soluble solids (TSS), juice acidity and sensory quality. The PLW was maximum in crates while the spoilage was maximum in fruits packed in wooden boxes. Core browning was more in fruits packed in crates and CFB boxes with LDPE liners while minimum was in fruits packed in CFB boxes. However, core browning did not occur up to 45 days of storage in any of the package. Fruits packed in CFB boxes with HDPE liners effectively reduced the weight loss, spoilage and retained acceptable firmness up to 75 days of storage with maximum edible quality. TSS and sugars were maximum in fruits packed in wooden boxes while the acidity was maximum in CFB boxes with HDPE liners. The fruits in CFB boxes with HDPE liners maintained the perfect balance between sugars and acids up to 75 days of storage.