Fig. 4. Changes in specific activity of (a) Polyphenol oxidase (PPO), (b) Peroxidase (POX) and (c) Phenylalanine ammonia lyase (PAL) of coated and uncoated fresh-cut ‘Nashpati’ and
‘Babughosha’ pear during storage for 8 days at 4 C. Vertical bars represent ± standard deviation of means of three replicates. NC e uncoated ‘Nashpati’; NXG e Xanthan gum coated
‘Nashpati’; NXG þ CA e Xanthan gum and cinnamic acid coated ‘Nashpati’. BC e uncoated ‘Babughosha’; BXG e Xanthan gum coated ‘Babughosha’; BXG þ CA e Xanthan gum and
cinnamic acid coated ‘Babughosha’