Physical-Chemical Composition and Quality Related Changes in "Ruaner" Pear (Pyrus ussuriensis) During Freezing-Thawing Period.

Yulian Liu,Fei Che,Baihong Chen,Yuxia Wu,Zhimin Zhang

doi:10.3390/molecules24142611

Yulian Liu, Fei Che + Show 3 more

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https://doi.org/10.3390/molecules24142611

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Abstract

“Ruaner” pear (Pyrus ussuriensis Maxim.) is a fruit crop that is frequently served frozen in China. It is a typical postharvest ripening fruit that needs to ripen after harvest before it can be eaten, and freezing–thawing is one way that pears are treated during postharvest ripening. In order to study the physical–chemical composition and quality-related changes in “Ruaner” pears that result the freezing–thawing period, “Ruaner” pears were kept in a freezer (−20 °C) for 7 days, after which they were transferred to room temperature for thawing. The color of the peel of the “Ruaner” pears changed from yellow-green to yellow and then brown. The chlorophyll content and titratable acidity (TA) decreased significantly throughout 0–12 h period. The carotenoid content tended to rise and then decrease, peaking at 3 h after thawing (HAT), while the soluble solids content (SSC), firmness, total phenolic content, and total flavonoid content all generally decreased. The composition of soluble sugars and organic acids was examined in “Ruaner” pears, and the major soluble sugars were fructose and glucose, with citric acid being the most abundant organic acid. The data suggest that freezing–thawing significantly changes firmness, water content, SSC, and TA in “Ruaner” pears. At 3–4 HAT, “Ruaner” pears have moderate hardness, high water content, low acid content, and higher total phenolic, total flavonoid, and soluble solids content. Therefore, 3–4 HAT is the best time for pears in terms of both table and processing quality.

Highlights

Pear is one of the most important fruit crops, and there are five groups of commercial pear cultivars in the world [1]
Chlorophyll degradation is an important contributor to the changes in pigment composition that typically occur in fruit peel at the onset of ripening [25]
The results show that during the earlier stage of ‘Ruaner’ pear freezing–thawing, the color of “Ruaner” pear peel changed from yellow-green to yellow (Figure 2), which is the result of chlorophyll degradation and carotenoid synthesis

Summary

Introduction

Pear is one of the most important fruit crops, and there are five groups of commercial pear cultivars in the world [1]. In China, the Ussurian pear species is distributed in northern China, the northern part of Hebei, along the Yellow River and Hexi Corridor, and so on. Some wild populations of Ussurian typically grow in the cold and dry river valleys of the mountains. It can endure temperatures as cold as −45 to −52 ◦ C [2]. Cold storage is the most common storage method for pears. The total acid content decreases by about 12.5%, while the soluble solids and glucose of frozen pears significantly increase by about 20% [3]

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