The Quality of Pear Fruit

Zerbini, P. Eccher

doi:10.17660/actahortic.2002.596.139

Cited by 45 publications

(23 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our survey of the metabolome is comprised of both previously reported as well as novel metabolites new to pear literature. Basic sugar, organic acid, aroma, and phenolic profiles are well established for European pear ( P. communis ) [28–30], especially with relationship to organoleptic quality [31]. Pear flesh polar metabolites have also been evaluated in a more global context including mono-, di-, and tri-saccharides, organic acids, and amino acids, many of which are included in the current report [14, 22].…”

Section: Discussionmentioning

confidence: 99%

Canopy attachment position influences metabolism and peel constituency of European pear fruit

et al. 2018

View full text Add to dashboard Cite

BackgroundInconsistent pear fruit ripening resulting from variable harvest maturity within tree canopies can contribute to postharvest losses through senescence and spoilage that would otherwise be effectively managed using crop protectant and storage regimes. Because those inconsistencies are likely based on metabolic differences, non-targeted metabolic profiling peel of ‘d’Anjou’ pears harvested from the external or internal canopy was used to determine the breadth of difference and link metabolites with canopy position during long-term controlled atmosphere storage.ResultsDifferences were widespread, encompassing everything from expected distinctions in flavonol glycoside levels between peel of fruit from external and internal canopy positions to increased aroma volatile production and sucrose hydrolysis with ripening. Some of the most substantial differences were in levels of triterpene and phenolic peel cuticle components among which acyl esters of ursolic acid and fatty acyl esters of p-coumaryl alcohol were higher in the cuticle of fruit from external tree positions, and acyl esters of α-amyrin were elevated in peel of fruit from internal positions. Possibly the most substantial dissimilarities were those that were directly related to fruit quality. Phytosterol conjugates and sesquiterpenes related to elevated superficial scald risk were higher in pears from external positions which were to be potentially rendered unmarketable by superficial scald. Other metabolites associated with fruit aroma and flavor became more prevalent in external fruit peel as ripening progressed and, likewise, with differential soluble solids and ethylene levels, suggesting the final product not only ripens differentially but the final fruit quality following ripening is actually different based on the tree position.ConclusionsGiven the impact tree position appears to have on the most intrinsic aspects of ripening and quality, every supply chain management strategy would likely lead to diverse storage outcomes among fruit from most orchards, especially those with large canopies. Metabolites consistently associated with peel of fruit from a particular canopy position may provide targets for non-destructive pre-storage sorting used to reduce losses contributed by this inconsistency.Electronic supplementary materialThe online version of this article (10.1186/s12870-018-1544-6) contains supplementary material, which is available to authorized users.

show abstract

Section: Discussionmentioning

confidence: 99%

Canopy attachment position influences metabolism and peel constituency of European pear fruit

et al. 2018

View full text Add to dashboard Cite

show abstract

“…The maximium value of 0.67% was recorded on 0 day and minimum value 0.38% was recorded for control fruits on 8th day. The reduction in acidity during storage might be associated with the conversion of organic acids into sugars and their derivatives or their utilization in respiration (Eccher-Zerbini 2002). Here, the treated fruits had a higher value of titrable acidity throughout the storage period owing to a slower utilisation of the acids.…”

Section: Effect On Tss and Titrable Aciditymentioning

confidence: 99%

Improvement of post-harvest quality of pear fruit with optimized composite edible coating formulations

Dave

Rao

Nandane³

2017

J Food Sci Technol

View full text Add to dashboard Cite

Application of edible coatings is a suitable method to maintain the quality and reduce post-harvest losses in fresh vegetables and fruits. Pear fruits being climacteric have a short shelf life, and coating is considered as one of the most popular techniques to prolong its shelf life.The present study evaluates the effect of optimized edible coatings containing soy protein isolate (SPI) in combination with additives like hydroxypropyl methylcellulose (HPMC) and olive oil on 'Babughosha' Pears ( L.) stored at ambient temperature (28 ± 5 °C and 60 ± 10% RH). Four different coatings optimized by response surface methodology study were used in the present experiment. The results of the present study shows that the optimized edible coatings help retain the firmness of fruits and lowered the moisture loss. The tested combination of coating could also withhold the levels of ascorbic acid, chlorophyll and sugar contents in the treated fruits. Activities of enzymes associated with fruit softening (β-galactosidase, polygalacturonase, pectin methyl esterase) showed delayed peaks. Amongst all treatments, T1 (SPI 5.0%, HPMC 0.40%, Olive oil 1%, Potassium sorbate 0.22%) and T2 (SPI 5.0%, HPMC 0.40%, Olive oil 0.98% Potassium sorbate 0.20%) were found to have pronounced effect on retention of nutritional quality in pears. Observations of shelf-life extension established that T2 (SPI 5.0%, HPMC 0.40%, Olive oil 0.98% Potassium sorbate 0.20%) was successful in extending shelf-life of pear fruits up to 15 days, as compared to 8 days for untreated pear fruits.

show abstract

“…The main organic acids found in most ripe fruits are malic and citric acid [41]. In all pear cultivars, malic acid is the most widely found organic acid, although the composition of organic acids varies more than that of sugars [42].…”

Section: Physico-chemical Traits Of Different Cultivar/selection Pearmentioning

confidence: 99%

Influence of Cold Storage on Pear Physico-Chemical Traits and Antioxidant Systems in Relation to Superficial Scald Development

Caracciolo¹,

Magri²,

Petriccione³

et al. 2020

Foods

View full text Add to dashboard Cite

Superficial scald is the most common physiological disorder in apples and pears and causes huge economic losses worldwide. The aim of this study is to determine the different scald susceptibilities of seven pear cultivars/selections during five months of cold storage (CS). Four advanced pear selections and three commercial cultivars were harvested from an orchard located in Emilia-Romagna region, and cold stored at −1 °C and 85% relative humidity (RH).After 90, 120, and 150 days, fruits of each cultivar and selection were removed for ripening for 4 d, after which scald damage, physico-chemical and nutraceutical traits, and enzymatic antioxidant systems were evaluated on peel and pulp. ‘Abbé Fétel’, ‘Falstaff’, and ‘CREA 171’ did not showed superficial scald symptoms after 90 days, while ‘Doyenne du Comice’ and ‘CREA 264’ showed the highest susceptibility. After 90 days, CS ‘Falstaff’ and ‘CREA 179’ showed the highest total polyphenol content (TPH) in peel, followed by ‘Doyenne du Comice’ and ‘AbbéFétel’; lowest TPH was detected in ‘CREA 264’. After 120 and 150 days of CS, ‘Abbé Fétel’ and ‘CREA 171’ showed the highest peel TPH. ‘CREA 264’ and ‘CREA 125’ reached the lowest values of TPH during the three CS time periods. Superoxide dismutase and catalase activities were higher in the peel of scald-resistant than that in scald-susceptible pear cultivars/advanced selections. Superficial scald induced an increase in polyphenoloxidase, and guaiacol peroxidase activities involved in fruit-browning during CS. Furthermore, we observed an increase in lipoxygenase activity and consequent membrane damage in both the peel and flesh of the fruit. This study indicates that pear cultivars/advanced selections have different superficial scald susceptibilities that enable them to induce the activity of several antioxidant enzymes, following CS.

show abstract

The Quality of Pear Fruit

Cited by 45 publications

References 0 publications

Canopy attachment position influences metabolism and peel constituency of European pear fruit

Canopy attachment position influences metabolism and peel constituency of European pear fruit

Improvement of post-harvest quality of pear fruit with optimized composite edible coating formulations

Influence of Cold Storage on Pear Physico-Chemical Traits and Antioxidant Systems in Relation to Superficial Scald Development

Contact Info

Product

Resources

About