Quality Attributes of d'ANJOU Pears After Different Wax Drying Temperatures and Refrigerated Storage

Half‐cooling times for hot (60°C) and cold (0°C) dried waxed pears in boxes, were identical and equal to 17 h. Waxed hot dried pears required an additional 21 h to equilibrate to holding room temperature. Waxing of pears modified the ripening pattern dependent upon whether the waxed pears were hot or cold dried. Waxed hot and cold dried pears exhibited lower external, but higher internal concentrations of CO2 than nonwaxed fruit. After prolonged storage waxed cold dried pears required more time to develop the characteristic ripe yellow color and retained firmness longer than either waxed hot dried or non‐waxed pears. Waxed hot dried pears were slower to develop yellow color and retained firmness longer than nonwaxed pears. Pears waxed immediately after harvest or after 90 days of cold storage demonstrated increased ripening time compared to nonwaxed fruit.