Fig. 2.

Effect of application of edible coatings on specific activity of a β-galactoside, b Invertase, c Polygalacturonase, d Pectin methyl esterase and e Catalase of pear fruit during storage at ambient conditions (28 ± 5 °C and 60 ± 10% RH). Each value represents a mean of three independent replicates. Vertical bars represent ±SD of means. T1 = SPI 5.0%, HPMC 0.40%, Olive oil 1%, Pot. sorbate 0.22%, T2 = SPI 5.0%, HPMC 0.40%, Olive oil 0.98%, Pot. sorbate 0.20%, T3 = SPI 4.99%, HPMC 0.40%, Olive oil 1.0%, Pot. sorbate 0.24%, T4 = SPI 5.0%, HPMC 0.39%, Olive oil 1.0%, Pot. sorbate 0.28%