EVALUATION OF THE TEXTURAL PROPERTIES OF JAPANESE PEAR

Abstract

The texture of Japanese pear (Pyrus serotina Rehder var. culta ‘Housui') during fruit enlargement and ripening was evaluated. From the plate compression test, only the deformation ratio, modulus of elasticity, and relaxation were the interpretable textural indices for the Japanese pear. From the puncture test, interpretable textural indices were the rupture force, deformation at the rupture point, toughness, average firmness, initial firmness, apparent modulus of elasticity, bioyield force, penetrating force and penetrating energy in the flesh. The skin of the Japanese pear contributed 70–80% of the firmness of the fruit. As the fruits enlarged, the strain decreased, the elasticity increased, the fruit skin was more prone to mechanical damage, the fruit flesh became softer, and firmness and rigidity of the whole fruit was reduced.