Abstract
The study carried out aimed at characterizing the pear cultivars and to explore the specific cultivar most suitable to be commercially grown in Soon valley region. Nine pear varieties (Leconte, Bagugosha, Bartlet pear, Concord, Pear selection-1, Pear Red, Pear White, Kashmiri Nashpati and Kashmiri Nakh) were tested for their physiochemical quality attributes. The observations made during the study revealed that variety Bagugosha scored maximum (7.95, 8.10) in taste and flavor respectively. The same variety produced maximum fruit size (5081 mm2), fruit weight (205 g), soluble solid contents (15%) and total sugars (9.56%). However, fruit yield per plant was maximum (98.80 kg) in Bartlet pear variety and Bagugosha produced fruitweight of 60.20 kg. Titratable acidity was determined maximum (0.44%) in Kashmiri Nakh. Number of seeds were maximum (8.20) in Bartlet Pear as well as in Bgugosha. The exploration of this research study revealed that the Bagugosha is the prime quality cultivar to be suggested for commercial cultivation in Soon valley compared to all nine evaluated varieties.
Highlights
Fruits are appreciated for their delicious flavor, attractive appearance as well as the nutritional contents, especially vitamins and minerals
The study carried out aimed at characterizing the pear cultivars and to explore the specific cultivar most suitable to be commercially grown in Soon valley region
The results revealed that Bagugosha as the prime cultivar followed by Pear selection-1 and Kashmiri Nakh which is in agreement with previous findings of [15]
Summary
Fruits are appreciated for their delicious flavor, attractive appearance as well as the nutritional contents, especially vitamins and minerals. Pear (Pyrus spp.) is enjoyed as one of the oldest man cultivated fruit plant. This fruit is greatly appreciated by the consumers because of its high nutritional profile, low caloric value and delicious taste [2]. A fresh pear fruit of medium size weighing 100 g is packed with carbohydrates (15.46 g), protein (0.38 g), sugars (9.80 g), fat (0.12 g), vitamin C (4.20 mg), magnesium (11.00 mg), potassium (119.00 mg), zinc (0.10 mg), iron (7.00 mg) and water contents (83.71 g) [4]. Citric and malic acid are the major constituents of organic acids found in pear fruit [5]
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