698 PB 306 WETTABILITY AND SURFACE TENSION OF FRUIT SURFACES
Nettability is an important factor to be considered in postharvest treatments such as washing, aqueous dippings, coatings, etc. Pome fruits (ten apple and four pear cultivars) and stone fruits (nectarine and plums) were evaluated for wetting behavior and surface tension at room temperature. Nettability was assessed by measuring contact angles of water. Surface tension was calculated by measuring contact angles of methylene iodide and water or by a series of pure surfactants using Zisman's method. Wetting behavior on apple fruits depended on cultivar, with water contact angles ranging from 75° to 131°. For pear fruits, wetting also depended on cultivar. Calculated surface tensions of pear fruits were in general higher than most apple cultivars tested. In stone fruits, plums presented a high water-repellency with a contact angle of 137°. The wetting of fruit surfaces seems to be governed by the nature of the chemical groups exposed on the surface of the cuticle and also by the surface roughness, as evidenced by tire high values of some contact angles.