## 1 Introduction  
\"Rocha\" pear (_Pyrus communis_ L. [PERSON]), a DOP (denomination of protected origin) cultivar from the western region of Portugal, is the fourth pear cultivar in Europe and the main cultivar in Portugal, with an average production of 173,000 tons/year, contributing to significant revenues for the Portuguese economy (120-130 million euros per year) [1, 2]. Although \"Rocha\" pear is harvested in August, the aim is to have it available to the consumers for as long as possible. To achieve this, postharvest quality of pears must be maintained across storage through the reduction of fruit metabolic processes without compromising some desired changes such as the development of aroma and taste. In addition to traditional cold storage at around \(0\)\({}^{\circ}\)C, the use of 1-methylcyclopropene (1-MCP) and methodologies that modify storage atmospheric conditions by applying static (controlled atmosphere,CA) or dynamic (dynamic controlled atmosphere, DCA) partial pressures of oxygen (\(p\)O\({}_{2}\)) and carbon dioxide (\(p\)CO\({}_{2}\)) have been used to extend the storage life of pears [3]. However, an affordable, consistently reliable, and easily applied technology that preserves the organoleptic characteristics of pears for a prolonged period has yet to be achieved. The main disadvantage of prolonged cold exposure is the development of postharvest disorders that are responsible for fruit losses [4]. In \"Rocha\" pears, scalp symptoms usually appear after four months of cold storage without atmosphere control, and scalp occurrence is highly dependent on preharvest factors [5]. Compounds such as the sesquiterpene \(\alpha\)-farnesene, conjugated trienes, and 6-methyl-5-hepten-2-one (MHO) have been extensively associated with superficial scalp (SC) development (a cold-derived disorder) [6]. As ethylene production is reduced, \(\alpha\)-farnesene metabolism is reduced, accumulating at high levels in the external wax layer, due to its lipophilic characteristics [7; 8]. Further autoxidation of \(\alpha\)-farnesene to conjugated trienes and trienols is thought to be the main cause of SC [4; 8; 9]. Several authors have demonstrated the relationship between \(\alpha\)-farnesene and conjugated trienes in pears along with storage in which the accumulation of these oxidation products is associated with the decrease of \(\alpha\)-farnesene content [5; 7]. Production of MHO, resulting from autoxidation of conjugated trienes and trienols, is thought to be an important aspect of SC development, although its role is not yet clear [8]. In recent years, the use of edible coatings, in particular, polysaccharide-based coatings (starch, chitosan, xanthan gum, pectin, cellulose derivatives, and alginate), has shown great potential to delay fruit quality deterioration during cold storage due to their potential to reduce respiration rates and create a gas barrier on the fruit surface [10; 11; 12; 13]. In addition, coatings can be supplemented with food compatible (and ideally natural) antioxidants to delay and reduce oxidative-related disorders [14]. Such natural antioxidants have been researched by several sources [15] and can possibly scavenge oxidation-linked damages by binding free radicals, thus protecting fruits from oxidative process [16]. [PERSON] and [PERSON] [17] reported that a xanthan gum-based edible coating incorporated with cinnamic acid led to a significant reduction of the oxidative browning process, which ultimately preserved the organoleptic characteristics of fresh-cut pears. Recently, [PERSON] et al. [18] selected, amongst fifteen natural-based extracts with antioxidant properties, strawberry tree (leaves and branches), as well as apple pomace methanolic extracts, as the most promising mitigators of fruit browning in fresh-cut pears. Total phenolic content of strawberry tree extracts (leaves and branches) were 207.9 mg and 104.1 mg GAE/g extract, respectively, and 6.8 mg GAE/g extract for apple pomace.