Quality and constituents of pear [Pyrus communis] cv. 'Grand Champion' in Aichi prefecture [Japan]
2001
Ito, S. (Aichi-ken. Agricultural Research Center, Nagakute (Japan)) | Yoshimura, Y. | Masuda, N. | Kito, I.
Quality and constituents of pear cv. 'Grand Champion' was investigated, comparing with two other cultivarsps; 'La Francef and 'Winter Nelis' taken from same orchard in Aichi prefecture. The results are as follows 1. 'Grand Champion' came to be able to be eaten by after-ripening for seven days at 15 deg C. The period of after-ripening of 'Grand Champion' was shorter than those of 'La France' and 'Winter Nelis'. 2. Fructose and sorbitol were major sugars in 'Grand Champion' fruit. The other sugars were glucose and sucrose. It was characteristic that the sorbitol content was higher than the other two varieties. 3. Acid in 'Grand Champion' was mostly malic acid, and a few percent of citric acid. The total content of acid slightly decreased during ripening. 4. The total pectin and water-solube pectin contents in the ripened 'Grand Champion' were almost same as those of 'La france'. But they were less than those of 'Winter Nelis'. 5. 'Grand Champion' is early variety that can be harvested at the beginning-middle of September. The fruit, which was harvested in the middle of September, grew larger, and the sugar content increased. After ripening, however, the sugar contents of fruits had no difference between two harvesting time.
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