Effect of Color and Hardness Changes on the Comprehensive Quality of ‘Jingbai’ Pear During the Ripening Process(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:

2014年14期

Page:

133-135

Research Field:

Publishing date:

Info

Title:

Effect of Color and Hardness Changes on the Comprehensive Quality of ‘Jingbai’ Pear During the Ripening Process

Author(s):

ZHAO Chen-xia¹; RAN Wen-bo²; XU Chen²

1.Department of Horticulture,Beijing Vocational College of Agriculture,Beijing 102442;

2.College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi,Xinjiang 830052

Keywords:

‘Jingbai’ pear; ripening process; comprehensive quality

PACS:

S 661.2

DOI:

-

Abstract:

Taking ‘Jingbai’ pear as experimental material,by controlling the ripening process,color and hardness changes were determined though sensory detection,the changes of color,hardness,quality and the best eating quality period of ‘Jingbai’ pear were discussed.The results indicated that when fruit color changed from green to yellow and last 3～5 days,hardness ranged from （3.9～5.9）×10.5 Pa,the comprehensive quality of ‘Jingbai’ pear including texture,sugar acid ratio,aromas and flavors achieved the best.The earlier pears were delivered,the longer ripening time needed.After picking out,pears needed 13～15 days to reach the best eating quality.With the extension of storage time,ripening time was obviously shortened,specific condition respectively was:after 90 days of storage,9～12 days ripening;after 120 days of storage,7～9 days ripening;after 150 days,6～8 days ripening.

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