Pears

Ghazouani, Tesnime; Talbi, Wafa; Sassi, Chiraz Ben; Fattouch, Sami

doi:10.1016/b978-0-12-812780-3.00041-6

Cited by 3 publications

(2 citation statements)

References 39 publications

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“…Pyrus communis L. is a typical crop of temperate climates and its fruit has numerous health benefits. These benefits are due to their diuretic, antitussive, and anti-inflammatory activities, which are useful to prevent several diseases [2]. Pear antioxidant, anti-inflammatory, and antiproliferative activities have been demonstrated in vitro [3], and they may improve the regulation of blood pressure and vascular function in middle-aged and older men, and in women with metabolic syndrome [4,5].…”

Section: Introductionmentioning

confidence: 99%

“…It represents an important source of biologically active substances [3] and is an excellent source of soluble and insoluble fibres, which are essential for the gut health. The antioxidant phenolic compounds of pear fruit are mainly concentrated in the peel; they contribute to increase endogenous antioxidant systems, preventing the rise of free radicals and therefore offsetting oxidative stress [2].…”

Section: Introductionmentioning

confidence: 99%

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Antioxidants in Fruit Fractions of Mediterranean Ancient Pear Cultivars

et al. 2023

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Background: The genetic diversity of Sardinian pear germplasm has received limited attention regarding its chemical composition. Understanding this composition can aid in the setting up of resilient, extensive groves that offer multiple products and ecosystem services. This research aimed at investigating the antioxidant properties and phenolic compounds of ancient pear cultivars grown extensively in Sardinia (Italy); Methods: the cultivars Buttiru, Camusina, Spadona, and Coscia (as a reference) were compared. Fruit samples were manually peeled and cut. Their flesh, peel, core, and peduncle were frozen separately, lyophilized, and milled before being analysed; Results: The content of total phenolics (TotP), total flavonoids (TotF), condensed tannins (CT), and antioxidant capacity in each fruit part varied significantly among the cultivars. The TotP content was high in the peduncle (42.2–58.8 g GAE kg−1 DM) and low in flesh (6.4–17.7 g GAE kg−1 DM); Conclusions: the highest values of antioxidant capacity, TotP, NTP, TotF, and CT were found in the flesh of the cultivar Buttiru and in the peel of the cultivar Camusina. Chlorogenic acid was the major individual phenolic compound in peel, flesh and core, whereas arbutin was mostly present in the peduncle. Results can contribute to revise target exploitations of underutilized ancient pear cultivars.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antioxidants in Fruit Fractions of Mediterranean Ancient Pear Cultivars

et al. 2023

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Assessment of the productive potential and quality of pear fruits of different ripening periods, grown in the south of Russia

2021

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The results of a long-term research on the variety study of 70 pear varieties from the genetic collection of the State Scientific Institution NCFSCHVW of summer, autumn and winter ripening periods, grown in the south of Russia, are presented. Winter-hardy, late-flowering varieties have been identified, which make it possible to reduce the crop losses from frosts and late spring frosts. Highlighted varieties of pears with high yield, valuable for the commercial qualities of the fruit, as well as those distinguished by a high content of sugars, acids, vitamins, which determine the nutritional value and medicinal properties of the fruit.

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Investigation of the effect of storage on the structural-mechanical and sensory properties of pear alginate-carragean jelly

Manev,

Zhelyazkov,

Petkova

2024

E3S Web of Conf.

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The aim of the present study was to investigate the effect of storage on the structural-mechanical and sensory properties of pear alginate-carrageenan jelly during storage at different temperatures. The structural-mechanical and sensory characteristics of the fruit jellies were determined using a texture analyzer and sensory analysis. Sodium alginate and iota-carrageenan were used as gelling agents to prepare the jellies. The main raw material was pure pear juice without added dyes, sugars or preservatives. The storage conditions are 22ᵒC and refrigerated (3ᵒC) temperature for a storage period of up to 60 days. Eight types of structural-mechanical properties (rupture force, rupture deformation, tensile strength, hardness, rupture energy, toughness, Young’s modulus and adhesiveness) were determined and four the type of sensory characteristics (color, aroma, taste and texture) of alginate-carrageenan fruit jellies were evaluated. It was found that storage time and temperature have the greatest and most significant increasing effect on rupture force, compressive force and Young’s modulus and the opposite effect on rupture deformation and adhesiveness after 20 days of storage. The sensory properties of jellies are greatly influenced by both temperature and storage period. Color, aroma and flavor are better accepted by panelists and are preserved to a greater extent during refrigerated storage, while texture is better preserved at room temperature.

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Pears

Cited by 3 publications

References 39 publications

Antioxidants in Fruit Fractions of Mediterranean Ancient Pear Cultivars

Antioxidants in Fruit Fractions of Mediterranean Ancient Pear Cultivars

Assessment of the productive potential and quality of pear fruits of different ripening periods, grown in the south of Russia

Investigation of the effect of storage on the structural-mechanical and sensory properties of pear alginate-carragean jelly

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