Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating

Table 1

Treatments and edible coating components (−) negative control, (+) positive control, and (T) treatment.

Treatment	Edible coating components (%)
	Candelilla wax	Gum arabic	Jojoba oil	Pomegranate polyphenols
T1	2	3	0.3	0.01
T2	1	2	0.15	0.005
T3	3	2	0.15	0.005
T4	1	4	0.15	0.005
T5	3	4	0.15	0.005
T6	1	2	0.45	0.005
T7	3	2	0.45	0.005
T8	1	4	0.45	0.005
T9	3	4	0.45	0.005
T10	1	2	0.15	0.015
T11	3	2	0.15	0.015
T12	1	4	0.15	0.015
T13	3	4	0.15	0.015
T14	1	2	0.45	0.015
T15	3	2	0.45	0.015
T16	1	4	0.45	0.015
T17	3	4	0.45	0.015
T (−)	0	0	0	0
T (+)	2	3	0.3	0