Volume 12, Issue 45 (fall 2008)
jwss 2008, 12(45): 193-204 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Khoshghalb H, Arzani K, Malakouti M J, Barzegar M. Changes of Sugars and Organic Acids Contents in Two Asian Pear Cultivars ( Pyrus serotina Rehd.) during Fruit Development and Postharvest Storage and Its Effect on Fruit Shelf life, quality and Internal Browning Disorder. jwss 2008; 12 (45) :193-204
URL: http://jstnar.iut.ac.ir/article-1-912-en.html
URL: http://jstnar.iut.ac.ir/article-1-912-en.html
Abstract: (30784 Views)
Changes of the main sugars and organic acids content in Asian pear (Pyrus serotina Rehd.) Cultivars ‘KS’9 and ‘KS’13 grown in Tehran were studied from fruit set to maturity. The main sugars and organic acids content in fruits were determined 1 and 2 months before harvest, at the time of harvest and 1, 2 months after harvest time using High Performance Liquid Chromatography (HPLC). Fruits were stored at 2˚C and 80-85% relative humidity (RH). There were significant differences between cultivars and time of fruit harvest in terms of sugars and organic acids content. In both studied cultivars, fructose, glucose and sorbitol increased from the first fruit sampling to one month after harvest (1 to 9% FW) and then decreased. Sucrose content decreased from 2 months before harvest to 2 months after harvest time (3 to 0.75% FW). In both studied cultivars organic acids content increased at the time of pick-up and then decreased. The highest organic acids contents in the studied cultivars were malic and ascorbic acids (345 and 41.1mg 100g-1FW in ‘KS’9 and control, respectively). The relationship between low sugar and organic acid content in fruits showed the highest correlation (0.8 to 1) in both cultivars among low flesh firmness, low total soluble solid (TSS), low dry weight and high internal browning determined in this study. Results indicated that high content of sugars and organic acids in fruit led to delayed internal browning. Asian pears with a low ascorbic acid concentration are probably more susceptible to internal browning. High correlation was observed between high sugars content and high fruit colour.
Keywords: Acidity, Asian pear, Firmness, Fruit physicochemical characteristic, Internal browning, Total soluble solid.
| Rights and permissions | |
 | This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
