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Preclimacteric `Bartlett' pears ( Pyrus communis  L.) were dipped for 3 min in either corn ( Zea mays  L.) or soybean [( Glycine max  (L.) Merrill] oil emulsion immediately after harvest and stored at 0 °C. Untreated control fruit developed higher percentages of senescent scald, core breakdown, and decay after 15 weeks storage. Both treatments inhibited senescent scald, core breakdown, and decay in a similar and concentration dependent manner. Complete control of senescent scald and core breakdown was achieved by emulsions at 5% and 10%, and of decay by emulsion at 10%. Compared with controls, emulsion treatments delayed and reduced internal ethylene accumulation and volatile production in early storage and increased them in late storage. Compared with controls, fruit treated with oil contained similar levels of internal O 2  and CO 2  in early storage and higher CO 2  and lower O 2  in late storage. While control fruit lost commercial value after 15 weeks at 0 °C plus 5 days at 20 °C, oil-treated fruit exhibited normal color change, and had higher soluble solids, titratable acidity, and volatile production. Microscopic examination revealed that emulsion-treated fruit had a continuous surface film conforming to the contour of the fruit.

Plant Oil Emulsions Prevent Senescent Scald and Core Breakdown and Reduce Fungal Decay in `Bartlett' Pears