Salicylic acid enriched beeswax coatings suppress fruit softening in pears by modulation of cell wall degrading enzymes under different storage conditions

Pear fruits are highly perishable and experiences excessive softening during postharvest storage. The aim of the present study was to evaluate the effect of salicylic acid (SA) enriched beeswax (BW) coatings in retardation of pear fruit softening related changes during 67 d of cold storage and 20 d of supermarket storage conditions. Results revealed that BW + SA coatings effectively reduced the mass loss and maintained fruit firmness as compared to control and BW or SA alone. The composite coatings delayed the respiratory peak, decreased the membrane permeability and malondialdehyde (MDA) accumulation in stored pears. Furthermore, these coatings efficiently restrained the rise in the activities of cell wall degrading enzymes notably pectin methylesterase (PME), polygalacturonase (PG) and cellulase in fruits. Among all the treatments, BW 2.0% + SA 2.0 mM efficiently regulated the cell wall metabolism and maintained structural integrity of fruits. Results suggest that composite BW + SA coatings can serve as a facile and eco-friendly postharvest approach to prevent fruit softening by regulation of cell wall solubilising enzymes of stored pears.

Automated summary

This study evaluated the effect of salicylic acid enriched beeswax coatings on the softening of pear fruits. The results showed that these coatings effectively reduced mass loss, maintained fruit firmness, and delayed the increase in cell wall degrading enzyme activity.