selected treatments were applied by dipping pear slices into coating solution for 3 min and randomly distributed into 0.5 m3 food grade clamshell containing 250 g slices
each and kept at 4 C ± 1 C and 85e90% RH. The changes in coated and uncoated fresh-cut pears were evaluated for determining their quality characteristics at 0, 2, 5, and 8 days of their storage period