Study on Quality of Korla Sweet Pear in Different Areas(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Author(s):: Yusufu?ABULITIFU; Yakefu?SHADEER; Adili?TUERSUN; Aisikeer?AIHAMAITI; Ayinuerkezi?ABULIKEMU; College of Forestry and Horticulture，Xinjiang Agricultural University，Urumqi，Xinjiang 830052

Abstract:: With Korla sweet pear produced in Korla and Aksu as material，the internal and external quality of Korla Sweet Pear in different areas were studied.The results showed that sweet pear produced in Korla area，the moisture content 82.98%，soluble solids 16.40%，soluble sugar content 1.98%,VC content 16.10 mg/100g，protein content 0.29 mg/g，free amino acid content 0.40 mg/g，titration acidity 0.034%，stone cell’s content 0.44 g/kg，starch content7.76%，Fruit rigidity 8.20 kg/cm².Sweet pear produced in Aksu area，the moisture content 84.67%，soluble solids 14.40%，soluble sugar content 1.52%，VC content 9.17 mg/100g，protein content 0.28 mg/g，free amino acid content 0.26 mg/g，titration acidity 0.067%，stone cell’s content 0.65 g/kg，starch content 5.83%，fruit rigidity 8.23 kg/cm².Through the comparison showed that，Korla area Sweet pear had good expression than the Aksu area.

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Last Update: 2014-08-29