Vol 17 No 1-2 (2011)
Cikkek

Composition and storage of pear cultivars from Nagykanizsa

Published March 15, 2011
M. Tóth-Markus
Central Food Research Institute, Hungary, H-1022 Budapest, Herman Ottó Street 15
D. Bánáti
Central Food Research Institute, Hungary, H-1022 Budapest, Herman Ottó Street 15
N. Adányi
Central Food Research Institute, Hungary, H-1022 Budapest, Herman Ottó Street 15.
F. Boross
Central Food Research Institute, Hungary, H-1022 Budapest, Herman Ottó Street 15.
C. Konrád-Németh
Gyümölcskert cPlc Hungary, H-8900 Nagykanizsa, Csengery street 90.
Z. Szabó
University of Debrecen Centre for Agricultural and Applied Economic Sciences, H-4032 Debrecen, Böszörményi út 138., Hungary
M. Soltész
Collage of Kecskemét, Faculty of Horticulture, H-6000 Kecskemét, Erdei Ferenc tér 1–3.
J. Nyéki
University of Debrecen Centre for Agricultural and Applied Economic Sciences, H-4032 Debrecen, Böszörményi út 138., Hungary
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How to Cite

APA

Tóth-Markus, M., Bánáti, D., Adányi, N., Boross, F., Konrád-Németh, C., Szabó, Z., Soltész, M., & Nyéki, J. (2011). Composition and storage of pear cultivars from Nagykanizsa. International Journal of Horticultural Science, 17(1-2), 63-68. https://doi.org/10.31421/IJHS/17/1-2./947

Abstract

The composition of five pear varieties (‘Abate Fètel’, ‘Bosc’, ‘Williams’, ‘Conference’, ‘Packham’s Triumph’) grown in Nagykanizsa was investigated in three consecutive years (2008, 2009, 2010). A storage experiment was performed in 2008. Four winter pear cultivars were kept in an ULO store for four months and their parameters measured after two and four months. The parameters tested were: size, weight, water soluble solids, titratable acidity, glucose, fructose, sucrose, water soluble pectin, total polyphenols, free radical scavenging capacity, copper and zinc content. The fruits of ‘Conference’ and ‘Bosc’ varieties were found to contain the highest sucrose and total sugar content, while ‘Abate Fétel’ had the lowest sucrose and highest glucose levels among cultivars tested. ‘Williams’ pear was the most acidic. Brix, total sugar, sucrose and water soluble pectin were decreased during storage. Titratable acidity slightly decreased in fruits of Conference pear. Polyphenols and free radical scavenging capacity did not show a significant change during storage.

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