Evaluation on fruit texture and quality of different pear varieties during cold storage

Authors

ZHOU Hui-juan, Forest and Fruit Tree Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai 201403, China
YE Zheng-wen, Forest and Fruit Tree Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai 201403, China
ZENG Si-yi, Forest and Fruit Tree Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai 201403, China
WANG Xiao-qing, Forest and Fruit Tree Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai 201403, China
LUO Jun, Forest and Fruit Tree Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai 201403, ChinaFollow

Corresponding Author(s)

骆军（1972—），男，上海市农业科学院研究员，学士。E-mail：zhouhuijuanzc@163.com

Abstract

Objective: To determine the key points of pear quality formation and deterioration of different Pyrus pyrifolia pears during cold storage. Methods: Zaoshengxinshui, Hujingli18, Hujingli67 were used as materials, the fruit of three varieties with the same ripeness were stored in cold storage at （1.0±0.5） ℃ and relative humidity of 85%~90% for 60 days, fruit texture, total soluble solids, titratable acid, sugar and acid contents and 10 sensor values were determined every 10 days. Results: Hujingli18 and Zaoshengxinshui were the typical type of fructose accumulation,Hujingli 67 was the type of sorbitol accumulation, and all three varieties were the type of malic acid accumulation. During cold storage, the fruit of Hujingli67 can maintain higher firmness with peel, firmness of pulp, crispness and chewiness; Higher content of glucose, sorbitol and total sugar; Stable content of titratable acid and malic acid; The storage flavor is less controlled by the cold storage time; Through the cold storage technology, it shows rich in storage. Hujingli18 is superior to Zaoshengxinshui in peel characteristics, compactness and crispness. Hujingli18 has high fructose, malic acid content and fructose/total sugar, which can keep high sweetness and acidity, and has strong flavor in storage. Zaoshengxinshui is easy to be softened, the content of titratable acid shows a sharp decline trend, the comprehensive flavor is regulated by the storage time, and is less resistant to cold storage. The volatile compounds in fruit of Zaoshengxinshui and Hujing pear 67 were obviously changed, especially the volatile compounds such as nitrogen oxides, methane, sulfur compounds and ethanol. Conclusion: The safe cold storage periods of Zaoxinshui, Hujing pear 18 and Hujing pear 67 are 30,40 and 60 days, respectively.

Publication Date

4-25-2023

First Page

125

Last Page

131

DOI

10.13652/j.spjx.1003.5788.2022.80311

Recommended Citation

Hui-juan, ZHOU; Zheng-wen, YE; Si-yi, ZENG; Xiao-qing, WANG; and Jun, LUO (2023) "Evaluation on fruit texture and quality of different pear varieties during cold storage," Food and Machinery: Vol. 39: Iss. 1, Article 21.
DOI: 10.13652/j.spjx.1003.5788.2022.80311
Available at: https://www.ifoodmm.cn/journal/vol39/iss1/21

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