Cultivar Differences of Stone Cells in Pear Flesh and Their Effects on Fruit Quality
2007
Choi, J.H. (Pear Experiment Station, NHRI, RDA, Naju, Republic of Korea) | Choi, J.J. (Pear Experiment Station, NHRI, RDA, Naju, Republic of Korea) | Hong, K.H. (Pear Experiment Station, NHRI, RDA, Naju, Republic of Korea) | Kim, W.S. (Chonnam National University, Gwangju, Republic of Korea) | Lee, S.H. (Pear Experiment Station, NHRI, RDA, Naju, Republic of Korea), E-mail: [email protected]
The primary objectives of this study were to determine cultivar differences of stone cells in European 'Bartlett', Chinese 'Yali', and Japanese 'Niitaka' pears, and to investigate the effects of stone cells on the overall quality of fruits. The stone cells were extracted using alkali and acid solutions, from the fruit at commercial maturity. Texture profile analysis and sugar composition were determined in order to evaluate the overall quality of 'Niitaka' pears. Hardness, adhesiveness, gumminess, and chewiness values were significantly higher in 'Yali' and 'Niitaka' pears than in 'Bartlett' pears. In 'Niitaka' pears, stone cell content positively correlated with hardness, adhesiveness, and chewiness in the flesh. There was a significantly negative relationship between stone cell content and sucrose content. The stone cell contents might be responsible for the overall texture of fruit and also directly related with sucrose contents.
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