Eating Quality of Pears

Abstract

Factors influencing eating quality and shelf life of pears were studied. Soluble solids, acidity and firmness were recorded instrumentally. Judges evaluated flavor, firmness and juiciness. The flavor quality of pears was strongly correlated with soluble solids content of the fruit. The changes in content of soluble solids and acidity during ripening were small. None of the cultivars was at any stage of ripening unacceptable due to mealiness. Firmness recorded by penetrometer was a good index of textural quality. Pears with firmness between 5 and 2 kg were acceptable to the majority of judges. The shelf life of pears was defined as the period of time within which the firmness decreases from 5 to 2 kg. ''Clara Frijs'', ''Conference'' and ''Philip'' had longer shelf life than average while ''Moltke'' had significantly shorter shelf life. The eating quality of pears could be measured instrumentally by a refractometer and a pressure tester. Pears with soluble solids content above 11.3% and firmness between 5 and 2 kg were acceptable to the majority of the judges.