Fruit and vegetables contain a wide variety of antioxidant compounds. In this experiment, the antioxidant effect of pomegranate juice, grape juice and kiwifruit juice, extract of fruit viz., pomegranate husk on fresh-cut (experiment 1) and intact (experiment 2) pear fruits were investigated and compared with chitosan 1.5% and distilled water (control). The changes in the ascorbic acid, total soluble solids, total acid, firmness, weight loss, peroxidase and polyphenol oxidase activity, in intact fruits were monitored during 60 days storage and during 7 days storage as fresh-cut slices while they were at 4±2°C. The results of experiment 1 showed that fruit treated with processed kiwifruit juice contained the highest ascorbic acid , total acid, total soluble solid and firmness. Also, processed kiwifruit juice –treated pears had lower weight loss than control. Although there were no significant differences between control and other treatments in polyphenol oxidase activity, but processed kiwifruit juice dipping reduced the activity of the enzyme. The processed kiwifruit or pomegranate + grape juice processed - treated pear slices had higher titratable acidity but lower peroxidase activity compared to the control. The sensory analysis showed that the grape, grape + pomegranate juices or processed kiwifruit juice effectively affected some sensory properties of fruits. Combination of kiwifruit juice with pomegranate or grape juices reduced ascorbic acid and total soluble solid losses, reduced peroxidase and polyphenol oxidase activity and maintained the firmness of intact pear fruits in storage. A mixture of kiwifruit and pomegranate juice provided the best protection against browning. Sensory acceptability scores were recorded highest with the application of pomegranate + kiwifruit juice. Therefore, on behalf of this study, natural fruit antioxidants can be recommended as a potent source of antioxidant coating for intact and fresh-cut pears. These compounds delay pear fruit ripening and reduce the loss of fruit nutritional value. Keywords: Antioxidant, Ascorbic acid, Oxidative stress, Pear
