Fig. 1.

Sensory characteristics of fresh-cut pears of different treatments stored for 7 days at 4 °C. Values represent the means of the replicates (n = 4). Control: untreated pear slices; PJ, GJ and KJ: pear samples coated with pomegranate, grape and kiwifruit juice, respectively; PE, GE and KE: pear samples dipped into extract solution of pomegranate, grape and kiwifruit, respectively; PBP: pear samples treated by pomegranate by-product extract; Chitosan: pear samples treated by chitosan (1.5%)