Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly

Abstract

The aim of this study was to characterize five different hybrid cultivars pears (‘Tenra’, ‘Centenária’, ‘Cascatence’, ‘Primorosa’ and ‘Seleta’) deployed in subtropical regions of Brazil regarding its physicochemical characteristics, bioactive compounds and antioxidant activity, as well as to evaluate the influence of these cultivars on the characteristics physicochemical, rheological properties and sensory acceptance of the obtained jelly, for identifying varieties with higher potential for industrial use. Regardingthe bioactive compounds and antioxidant activity it was observed that ‘Seleta’ cultivar was characterized by a higher phenolic content (57.68mg GAEs 100g-1), higher antioxidant activity (13.56% of DPPH sequestration and 1.25µM of trolox g -1) and higher content of vitamin C (3.59mg 100g-1). As the acidity, it ranged from 4.09 to 5.81 g of malic acid 100g-1 (‘Tenra’ and ‘Seleta’, respectively). Regarding color, the color parameter L* varied from 32.14 to 36.83, a* ranged from 2.87 to 5.20, b* ranged from 16.57 to 20.42, Chroma ranged from 16.67 to 21.02 and °Hue ranged from 74.94 to 80.18. Regarding the texture, the jellies produced from ‘Centenária’ and ‘Tenra’ were characterized by having the highest values of hardness (1.21 and 1.23N, respectively), gumminess (0.42 and 0.45, respectively) and chewiness (0.40 and 0.45N, respectively). The jelly obtained from the ‘Centenária’ still showed the highest adhesiveness (2.27N s-1) and springiness (0.99). Already jellies prepared by ‘Cascatence’ showed the highest cohesiveness values (0.68). The jellies prepared with different pear cultivars showed good sensory acceptance for all measured properties, with average scores ranging between the hedonic terms “liked slightly” to “liked very much”. Cultivars of subtropical pear trees present different physicochemical characteristics, resulting in jellies with different physicochemical characteristics and rheological properties. Processing in the form of jelly is extremely viable due to the good acceptance by consumers of all formulations elaborated.

Characterisation and jelly processing potential of different fig cultivars

“…Characterisation and jelly processing Substantial variability was observed among the fig cultivars although they are varieties of the same fruit and grown in the same location under similar conditions. Similar results were found in similar studies on loquat (Curi, Nogueira, Almeida, Carvalho, Pio, Pasqual and Souza, 2017), peach (Curi, Tavares, Tadeu, Melo, Pio and Souza, 2017), pear (Curi, Bisi, Salgado, Barbosa, Pio and Souza, 2017) and quince (Curi, Coutinho, Matos, Pio, Albergaria and Souza, 2018).…”

“…The PARAFAC (Figure 4) confirms the result of the means test; i.e., consumers are In studies performed on jellies elaborated from different peach cultivars (Curi, Tavares, Tadeu, Melo, Pio and Souza, 2017), it was found that although the subtropical cultivars resulted in jellies with different physicochemical and rheological characteristics, this difference did not affect the sensorial acceptance in a significant way, similarly to this study, demonstrating the feasibility of processing all the cultivars evaluated here. In other similar studies that involved different cultivars of strawberry, cambuci, pear and loquat, the difference among the cultivars resulted in jellies with different physicochemical and rheological characteristics, which significantly affected their sensory acceptance: consumers preferred the formulations produced from certain cultivars to the detriment of others (Curi et al, 2016;Curi, Nogueira, Almeida, Carvalho, Pio, Pasqual and Souza, 2017;Curi, Bisi, Salgado, Barbosa, Pio and Souza, 2017;Dias et al, 2018).…”

Elaboração e caracterização de geleia prebiótica mista de jabuticaba e acerola

“…Desta forma, F3 (1,42 N) e F4 (2,04 N), maiores porcentagens de polpa de jabuticaba, apresentaram tal comportamento devido à consistência mais firme da jabuticaba. Curi et al (2017), ao estudarem geleias elaboradas a partir de cinco variedades de pera, obtiveram valores menores quanto à mastigabilidade com variações de 0,03 a 0,45 N. Há algumas razões que explicam a variação de textura entre geleias, tais como açúcar, pH, acidez e conteúdo de pectina solúvel, que são os principais fatores que podem influenciar a gelificação e a textura do produto (Souza et al, 2014).…”

Production stability of pear cultivars for cultivation in the subtropical altitude climate

“…Despite being a temperate-climate fruit tree, some pear tree hybrid cultivars obtained from the cross Pyrus communis × P. pyrifolia are adapted in tropics, where the climate is characterized by mild winter and higher temperatures in the summer, compared to temperate regions. The cultivation of these hybrid cultivars in subtropical regions was made possible by the combination of the quality of the European pear (P. communis) with the low chill hours required by the Asian pear (P. pyrifolia) (Curi et al 2017).…”