A Comparative Study of Ten Pear (Pyrus communis L.) Cultivars in Relation to the Content of Sugars, Organic Acids, and Polyphenol Compounds

Abstract

Traditional pear cultivars are increasingly in demand by consumers because of their excellent taste, the possibility of use in sustainable food production systems, convenience as raw materials for obtaining products of high nutritional quality, and perceived health benefits. In this study, individual sugars, organic acids, and polyphenols in the fruits of nine traditional and one commercial pear cultivar during two growing seasons were determined by HPLC. A significant influence of cultivars, growing years, and their interaction on the content of analyzed primary and secondary metabolites was determined. The commercial pear cultivar ‘Président Drouard’ and traditional cultivars ‘Dolokrahan’, ‘Budaljača’, and ‘Krakača’ had a lower content of all analyzed sugars. Overall, traditional pear cultivars had higher total polyphenols in the peel and pulp than ‘Président Drouard’, with the exception ‘Takiša’ and ‘Ahmetova’. High polyphenol content detected in ‘Budaljača’, ‘Dolokrahan’, and ‘Krakača’ shows the utilization value of traditional pear germplasm. The obtained data can serve as practical supporting data for the use of traditional pears in the neutraceutical, pharmaceutical, and food industries.

Comparative Analysis of Phenotypic and Molecular Data on Response to Main Pear Diseases and Pest Attack in a Germplasm Collection

“…They can be used in puddings, pies, tarts, and cakes, as well as caramelized and brandied [ 19 ]. The organoleptic qualities, taste, aroma, composition, and antioxidant properties of pears influence health-conscious customers’ fruit choices [ 20 , 21 ]. Pears are regarded as a hypoallergenic fruit and are high in fiber yet unlikely to have any negative side effects.…”