Sangwan, Anil KumarPawan Kumar2017-12-202017-12-202017http://krishikosh.egranth.ac.in/handle/1/5810037912The 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.ennullThesis