Biochemical characterization of pear varieties at fruit maturity and their ripening behaviour
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Date
2017
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Punjab Agricultural University, Ludhiana
Abstract
The present investigation on ‘Biochemical characterization of pear varieties at fruit maturity
and their ripening behaviour’ was carried out at Department of Fruit Science, PAU, Ludhiana
during the year 2016. Fourteen pear varieties viz. Nijjiseiki, Punjab Soft, Punjab Gold, Punjab
Beauty, Punjab Nector, Shinseiki, Hosui, Kosui, Tisuli, Packam Triumph, Baggugosha,
Orient, Punjab Nakh and Keiffer were analyzed for physical and chemical characters at fruit
maturity and 0, 3, 6, 9, 12, 15, 18 day after storage (DAS) at ambient room temperature to
characterize the pear germplasm on the basis of biochemical parameters and their ripening
behavior for efficient utilization of existing varieties. The study showed variability among
different varieties at fruit maturity. The maximum fruit weight and fruit volume was observed
in Punjab Beauty (166.04gm and 167.3ml) and minimum was recorded in Housi (77.77gm
and 76ml). However maximum fruit length was observed in Tisuli and diameter in Orient
variety. Total sugar was maximum observed in Baggugosha variety and ascorbic acid in
Orient variety. A wide variability in various quantitative and qualitative attributes was found
in different pear varieties during storage. Total soluble solids, total sugars, reducing sugars,
non reducing sugars, sucrose, fructose and glucose showed significantly increasing trend upto
nine day after storage (DAS) and decline was observed thereafter. Starch, ascorbic acid, total
phenols and firmness decreased with the advancement of storage period. Fruit peel L*, a*, b*
and C* values improved during storage period. The relative order of macro-nutrients in pear
fruit pulp was K> Ca> Mg> N> P and micro-nutrients Fe> Zn> Cu> Mn.
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