Chitosan‐Orange (<i>Citrus sinensis</i>) Essential Oil Coatings With Combined Treatment of <scp>KMnO₄</scp> to Enhance the Shelf‐Life and Storage Quality of Ercolini Pears

The study evaluated the effects of chitosan coating combined with Orange (<i>Citrus sinensis</i>) essential oil (OEO) and potassium permanganate (KMnO₄) sachets as ethylene inhibitors on maintaining quality and extending the shelf-life of Ercolini pears. Additionally, it examined the reduction of superficial scalding in pears stored at 25°C ± 2°C. for 14 days. Different parameters of the fruits were evaluated during the storage period which include weight reduction, incidence of superficial scald, surface microstructure (SEM), water contact angle, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, and sensory attributes. The group of fruits treated with the chitosan-OEO coating and KMnO₄ exhibited the lowest weight reduction (3.76%) and the lowest incidence of superficial scald compared to the control. SEM analysis showed that the treated pears had smoother surface microstructures, indicating effective contact between the coating and the fruit tissue. The water contact angle increased to 100.15° for the chitosan-OEO-coated fruits, indicating enhanced water barrier properties. The highest levels of TPC, TFC, and antioxidant activity were observed in the chitosan-OEO-coated fruit group at the end of the storage period. Sensory analysis revealed that the chitosan-OEO-coated pears, combined with ethylene scavengers, scored higher in appearance, texture, flavor, mouthfeel, aroma, and overall acceptability compared to the control. This treatment method demonstrates promising potential for extending the shelf-life of pears while preserving their visual and nutritional quality.