Some chemical and physico-mechanical properties of pear cultivars

  • I Ozturk
  • S Ercisli
  • F Kalkan
  • B Demir
Keywords: Fatty acids, mechanical properties, mineral elements, pear (Pyrus communis L.).

Abstract

Two pear (Pyrus communis L.) cultivars namely Deveci and Santa Maria, which dominate pear production in Turkey, were analyzed for several physico-mechanical (moisture, fruit dimensions, aspect
ratio, geometric mean diameter, sphericity, surface area, projected area, fruit mass, fruit volume, fruit density, bulk density, density ratio, porosity, coefficient of static friction, rupture force, deformation,
absorbed energy, fruit firmness, toughness, hardness and skin color values) and chemical (protein, fatty acids, ash, pH, acidity, vitamin C, total soluble solids, antioxidant activity, total phenolic content
and mineral elements) properties. There is a statistical difference between cultivars in terms of most of the physico-mechanical and chemical properties. The average fruit mass ranged from 190.36 (cv. Santa Maria) to 289.85 g (cv. Deveci). The bulk density, porosity, rupture force and fruit hardness determined as 365.84 - 543.12 kgm-3; 45.67 - 66.57%; 23.04 - 39.59 N and 9.87 - 13.74 N/mm between cultivars
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Articles

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eISSN: 1684-5315