Study on the fruit characteristics suitable for juice processing of pear cultivars belonging to Pyrus pyrifolia
YUAN Jiang
ZHANG Shao-ling
WU Jun
CAO Yu-fen
WU Tao
TIAN Lu-ming
YAO Gai-fang
Abstract：In order to evaluate the juicing characteristics of different pear cuhivars belonging to Pyrus pyrifolia (Burro.) Nakai and provide technological and theoretical support for fruit processing, 56 cultivars were evaluated.Results showed that the fruit weight of these cultivars ranged from 61.2 g to 552.4 g,the juice yield ranged from 21.1% to 68.1% ,the soluble solids content (SSC) ranged from 7.8% to 16.9% ,the soluble sugar content ranged from 4.9% to 14.4%, the titrable acidity ranged from 0.04% to 0.78%, the ratio of soluble sugar content to titrable acidity ranged from 13.03 to 163.50,the total phenols content ranged from 0.096 mg·g~(-1)to 0.257 mg·g~(-1),and the browning degree ranged from 0.029 to 0.625. According to distributive patterns of juicing characteristics ,we would suggested that the superfine .target for juice-processing should have the fruit mass ≥ 400 g, the juice yield≥ 60%, the soluble solids content (SSC)≥ 12.5%, the soluble sugar content ≥ 10%,the titrable acidity varied from 0.15% to 0.2% ,the ratio of soluble sugar content to titrable acidity varied from 90 to 120 ,the total phenols content varied from 0.2 mg·g~(-1)to 0.25 mg.g~(-1),and the the browning degree≤0.05. Based on these standards,most of evaluated cuhivars were adapt to juice processing,and Wasekisui, Akibae,Jinshui, Housui, Huanghua, lmamuraaki and Mugua were very suitable for juicing.
Keywords：Pear[Pyrus pyrifolia (Burm) Nakai]JuiceCharacteristicsEvaluation
Publication Date：2009-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 797-803 )