The objective of this investigation was to elucidate the influences of xanthan gum-based edible coating (2.5 g/L) applied alone or enriched with cinnamic acid (1 g/L) on the quality attributes of fresh-cut Asian pear (Pyrus pyrifolia L. cv. ‘Nashpati’) and European pear (Pyrus communis L. cv. ‘Babughosha’) stored at
4 C.