Physiochemical Changes of European Pear cv. Conference and Asian Pear cv. Yali during Cold Storage
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F23%3A43923357" target="_blank" >RIV/62156489:43510/23:43923357 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.3390/horticulturae9030378" target="_blank" >https://doi.org/10.3390/horticulturae9030378</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/horticulturae9030378" target="_blank" >10.3390/horticulturae9030378</a>
Alternative languages
Result language
angličtina
Original language name
Physiochemical Changes of European Pear cv. Conference and Asian Pear cv. Yali during Cold Storage
Original language description
This study evaluated the physiochemical changes of one commercial European pear variety 'Conference' and one Asian pear variety 'Yali' during 60 days of storage at 1 oC. Content of organic acids, ethylene and formation of CO2 were determined using HPLC/UV-VIS and GC/FID and TCD detectors, respectively. This study presents an evaluation of the influence of the above-mentioned factors and long-term storage on quality parameters, including the antioxidant capacity of an important European and Asian pear cultivar. There was a significant effect of temperature on respiration rate in both varieties. Development of the respiration intensity had a similar course in European and Asian pears. The high values of CO2 production at the beginning of storage for the variety 'Conference' (14.08 mg.kgMINUS SIGN 1.hMINUS SIGN 1) and 'Yali' (23.37 mg.kgMINUS SIGN 1.hMINUS SIGN 1) were followed by a sharp decline of 80% and 83% at later stages of storage at 1 oC, respectively. Ethylene formation in fruit increased with storage time and was the highest after 60 days in cold storage, especially in 'Yali' (7.14 µL.kgMINUS SIGN 1.hMINUS SIGN 1). The results show the relation between ethylene formation and ripening-related fruit parameters. The 'Yali' variety showed negligible changes in soluble solids content and flesh firmness during storage ranging from 0.35 to 0.60 MPa. The most represented sugar determined enzymatically was fructose and malic acid was the dominant organic acid in pear fruit. Antioxidant activity determined using the FRAP and DPPH methods did not change significantly during 60 days of storage.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences
Result continuities
Project
<a href="/en/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Research Infrastructure for Young Scientists</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Horticulturae
ISSN
2311-7524
e-ISSN
2311-7524
Volume of the periodical
9
Issue of the periodical within the volume
3
Country of publishing house
CH - SWITZERLAND
Number of pages
12
Pages from-to
378
UT code for WoS article
000955831100001
EID of the result in the Scopus database
2-s2.0-85151463941