(95) Fruit Characteristics, Phenolic Compound, and Antioxidant Activity of Asian Pear Fruit from an Organically Cultivated Orchard

Abstract

Pear (Pyrus pyrifolia) fruits of `Whangkeumbae' were produced from the organic orchard at Yongam, southwestern Korea, which was managed by spraying with chitin incubated solution (CIS) 15 times from petal fall stage, mid-April to late August, to control pests and diseases during the growing season. The CIS contained about 50 kinds of chitin digestive and/or effective microorganisms and other organic/inorganic biologically active substances by incubating the mixtures at 30 °C for 7 days. The soil had standard levels of chemical and physical properties in Korea, as well as 3.0% to 4.0% organic matter. The organic fruits showed higher soluble solid contents, and fruit firmness was increased in comparison to conventional fruits. The organic fruit skin changed in color from yellow to brown, and black spot occurred; however, there was no difference in flesh tissues in terms of colors and textures. The phenolic compounds were significantly increased in organic fruits and leaves, with especially higher levels for fruit skin than for flesh tissues. Free radical levels dropped sharply in organic fruit, but slowly in conventional fruits. The results showed that the organic pear fruits have higher levels of antioxidant activity, and also showed the phenomena related to the change in fruit skin color from yellow to brown.